Best Rendezvous Pork Shoulder Recipes

Neely's Pork Shoulder image

Provided by Patrick and Gina Neely : Food Network

Time 6h10m

Yield 3 to 5 servings

Number Of Ingredients 16

One 5 1/2-pound pork butt
Neely's Barbeque Seasoning, recipe follows
Neely's BBQ Sauce, recipe follows, for serving
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Rinse butt thoroughly and sprinkle Neely's BBQ seasoning over entire butt. Massage seasoning into meat.
Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke. Add pork, cover with foil and smoke meat for about 1 hour.
Preheat oven to 275 degrees F.
Place smoke pan with meat in the oven for 5 to 6 hours or until the meat pulls apart.
Serve with Neely's BBQ sauce or sprinkle Neely's BBQ seasoning onto meat.
Mix all ingredients together.
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Magic Pork Shoulder image

Provided by Sarah Copeland

Categories main-dish

Time 8h25m

Yield 10 to 12 servings

Number Of Ingredients 9

2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon fennel seeds
One 8 1/2 pound bone-in pork shoulder (Boston butt)
One 12-ounce bottle flavorful beer (not a light beer)
Pickled vegetables, warmed corn tortillas, quartered avocados, and lime wedges, for serving

Steps:

Combine the brown sugar, paprika, salt, black pepper, cayenne, and fennel in a small bowl. Place the pork in a large bowl and rub the spices all over, being sure to cover all sides. Wrap well and refrigerate for at least 1 hour and up to overnight. Bring the pork to room temperature on the countertop for 1 hour before roasting.
Preheat the oven to 450 degrees F.
Put the seasoned pork in a large Dutch oven, fat side up, and roast, uncovered, until lightly browned, 45 minutes. Pour the beer over the pork, lower the oven temperature to 300 degrees F, and cover the pot. Cook until the pork is completely tender and pulls easily from the bone, about 6 hours. Remove from the oven. Transfer the pork to a plate and remove the bone. Cook the liquid over medium-high heat until slightly reduced, about 15 minutes. (I often skip this part because the liquid cooks down every time I reheat the leftover pork all week long.)
Meanwhile, shred the pork, using two forks. Let the liquid cool slightly, then return the pork to the liquid to keep warm. Serve warm, with all the goodies.