Best Quick Pork Shoulder With Pickled Onions Recipes

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PULLED PORK SLIDERS WITH MUSTARD BBQ SAUCE AND PICKLED ONIONS



Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield Serves 4

Number Of Ingredients 27

1 medium thinly sliced red onion
1/2 teaspoon garlic
1 jalapeno pepper, cored, seeded, and julienned
1/4 cup sugar
3/4 cup cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup yellow mustard
2 tablespoons minced garlic
1/4 cup cider vinegar (store brand)
1 cup barbecue sauce
3 cups of braised, shredded pork shoulder, such as Slow Cooked Orange Pork Roast Tacos
12 mini hamburger buns or dinner rolls sliced in half
1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas
Cabbage Slaw, recipe follows
1 head red cabbage, shredded
4 medium carrots, coarsely grated
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • FOR THE ONION:
  • In a medium pot, combine all ingredients except onions with 3/4 cup water. Bring to a boil, add the onions, and remove from heat. Let sit until cooled, about 1 hour. Serve with sliders.
  • FOR THE MUSTARD BBQ SAUCE:
  • In a small saucepan over medium heat, whisk all the ingredients together. Cook for 5 minutes and remove from heat.
  • FOR THE SLIDERS:
  • Place a heaping tablespoon of pulled pork on the bottom halves of the rolls. Drizzle with the barbecue sauce, top with some of the pickled red, and place the remaining roll halves on top.
  • Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
  • Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
  • Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
  • Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

SLOW-ROASTED PORK SHOULDER WITH PICKLED ONIONS



Slow-Roasted Pork Shoulder with Pickled Onions image

Categories     Sauce     Onion     Pork     Side     Roast

Yield serves 8

Number Of Ingredients 12

2 tablespoons canola oil
1 large fennel bulb, top removed, halved, cored, and thinly sliced
1 large onion, halved and thinly sliced
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon red pepper flakes
1 tablespoon chili powder
1 tablespoon ground cinnamon
1/4 cup kosher salt
1 tablespoon freshly ground black pepper
1 boneless pork shoulder (about 5 pounds), trimmed of excess fat
Pickled onions (page 235)

Steps:

  • Put a large skillet over medium heat and coat with the oil. When the oil is hot, add the fennel and onion. Cook and stir for 10 minutes, until the vegetables are soft. Remove from the heat and set aside to cool.
  • In a mortar and pestle or spice grinder, combine the fennel seeds, coriander, red pepper flakes, chili powder, and cinnamon. Mash or buzz until you have a spice powder. Put the spice powder in a small bowl and mix in the salt and pepper.
  • Put the pork, fat side up, in a roasting pan. Using a sharp knife, make small slits all over the surface of the meat. Rub the spice mixture all over the pork, inside and out, being sure to get in the incisions. Lift up the top flap and spoon the fennel and onion mixture inside the pork.
  • Preheat the oven to 300°F.
  • Pour in just enough water to film the bottom of the roasting pan. Cover the pan tightly with aluminum foil. Slow-roast the pork for 2 hours.
  • Increase the oven temperature to 425°F and roast for another hour, until the meat is falling apart. Carefully transfer the pork to a serving platter, tent with foil, and allow to rest for 10 minutes. Serve the pork with some pickled onions on top, and chow down!

SLOW-ROASTED PORK SHOULDER WITH CARROTS, ONIONS, AND GARLIC



Slow-Roasted Pork Shoulder With Carrots, Onions, and Garlic image

Make and share this Slow-Roasted Pork Shoulder With Carrots, Onions, and Garlic recipe from Food.com.

Provided by KathyP53

Categories     Pork

Time P1DT5h

Yield 8 serving(s)

Number Of Ingredients 7

kosher salt
fresh ground black pepper
1 (6 3/4-7 lb) boneless pork shoulder
1 large onion, cut into 1/2-inch thick rings
3 medium carrots, cut into stick 1/2-inch wide and 2-inch long
10 garlic cloves, peeled
1 cup dry white wine

Steps:

  • Combine 2 tbsp., salt and 2 teaspoons pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up in a large roasting pan. Cover and refrigerate overnight or up to 3 days.
  • Remove pork from the refrigerator and let sit at room temperature for 1 to 1 1/2 hours before cooking.
  • Position a rack in the center of the oven and preheat oven to 300 degrees. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4-4 1/2 hours. Add the onions, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.
  • Remove the roast from the oven and raise the oven termperature to 375 degrees. Using tongs, separate the pork into 8-10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more of water to the pan to create a little more juice. It shouldn't be soupy.
  • Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes.Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Allow meat to rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.

Nutrition Facts : Calories 1016.4, Fat 77.4, SaturatedFat 26.8, Cholesterol 272, Sodium 278.9, Carbohydrate 6.1, Fiber 1, Sugar 2.2, Protein 64.6

RED PORK POSOLE WITH PICKLED ONIONS AND QUESO FRESCO



Red Pork Posole with Pickled Onions and Queso Fresco image

Provided by Rachael Ray : Food Network

Time 3h35m

Yield 4 servings

Number Of Ingredients 35

4 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 onion, root end attached and sliced into thin wedges
1 large carrot, peeled and sliced on an angle
2 to 3 small ribs celery (from the heart), sliced on an angle with greens attached
1 small bulb fennel, sliced
4 large cloves garlic, sliced
Small handful sprigs fresh thyme, leaves stripped
2 fresh bay leaves
1 1/2 cups dry white wine
4 cups chicken stock
1 cup cider vinegar
1/2 cup water
1/4 cup sugar
Kosher salt
1 teaspoon coriander seeds
2 red onions, cut into 1/4-inch rings
1 jalapeno, sliced
2 Fresno peppers, sliced
4 ancho chile peppers
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 tablespoon smoked sweet paprika
1 tablespoon chile powder
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 (14-ounce) cans hominy, rinsed and drained (about 3 cups)
A handful fresh cilantro, leaves picked and chopped
2 cups chicken or vegetable stock
1 generous tablespoon agave syrup or honey
2 limes
Queso fresco or other mild cheese, for topping
Warm, charred flour or corn tortillas, for serving

Steps:

  • To make the braised pork: Preheat the oven to 350 degrees F.
  • Pat the pork dry of any juices and generously season with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the pork in the pot and brown well on all sides. Remove the pork and reduce heat to medium, add the onion, carrot, celery, fennel, garlic, thyme, bay leaves, salt, and pepper. Cook to soften the vegetables, about 10 minutes, then deglaze the pot with the wine, scraping up the bits stuck to the bottom of the pot. Add the chicken stock and stir, slide the pork back into the pot and bring liquids to low boil. Cover the pot and place in the oven for 2 to 2 1/2 hours, turning the meat 1/2 way through cooking. Keep the pork in the oven until the meat is tender and falls apart when pulled at with a fork.
  • Remove the pork from the pot, place on a platter, and when cool enough to handle, pull the meat apart with 2 forks, divide the meat and reserve one half. Strain the cooking liquids and add to the reserved pork.
  • To make the pickled onions and chiles: In a saucepan over medium-high heat, add the vinegar, water, sugar, 1 teaspoon salt, and coriander seeds, and bring to a boil, stirring until the sugar is dissolved. Arrange the onions and pepper rings in a small container with a tight-fitting lid and pour the brine over the top. Cool, cover, and store chilled for a minimum of several hours and up to several days. Cook's Note: The pickled onions and peppers make powerful companions to the smoky mild stew.
  • To make the red posole: Seed and stem the ancho chiles. Place the peppers in a pot and cover with stock, add a little water, if necessary, to cover. Reconstitute the peppers by bringing the liquids to a low boil, and then reduce the heat to simmer, and cook until the peppers are soft. Carefully transfer the peppers and their liquids to a food processor and process until smooth.
  • Meanwhile, heat about 2 tablespoons olive oil, a couple turns of the pan, in a skillet over medium heat, and add onions, garlic, and season with paprika, chile powder, cumin, salt, and pepper. Cook until the vegetables are very soft, 10 to 12 minutes, stir in the pepper puree, hominy, cilantro, 2 cups chicken stock, honey, the juice of 1 lime, and 1/2 the pulled pork. Add just enough water to form stew as loose or thick as you like, 1 to 2 cups additional liquid. Cool and store for a make-ahead meal.
  • To serve, heat the stew over medium heat. Once hot, spoon the stew into shallow bowls and top with pickled onions and jalapenos, queso fresco, and serve with warm charred tortillas for dipping and wrapping.

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