Best Roast Pork Shoulder Recipes

SLOW-ROAST PORK SHOULDER

Steps:

• In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
• Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
• Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
• Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
• Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).

CROCK POT SAUERKRAUT AND PORK SHOULDER ROAST

Steps:

• Place sauerkraut in a 3-1/2 to 4 quart crock pot. Trim fat from meat. If need be, trim the meat to fit in crock pot.
• Lightly sprinkle meat with salt and pepper. Spread mustard over meat and place the meat on top of the sauerkraut. Pour beer over the meat.
• Cover and cook on low heat setting for 8 to 10 hours or on high for 4 to 5 hours.
• Transfer meat to cutting board. Cool slightly. Slice meat, discarding fat, and serve.

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES

Steps:

• For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
• When ready to cook, preheat the oven to 300 degrees F.
• In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
• Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
• For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
• Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
• Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

PORK SHOULDER ROAST WITH TOMATOES

Steps:

• Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.
• Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.

PUERTO RICAN ROAST PORK SHOULDER

Steps:

• Using a mortar and pestle, pound the garlic and the salt to form a paste.
• Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
• Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
• Turn roast and do the same with the other sides, then rub the adobo all over.
• Refrigerate, covered for at least one day, up to 3.
• Turn once a day.
• Preheat oven to 450 degrees F.
• Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
• Let rest at least 15 minutes before carving.
• Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
• Carve the meat, parallel to the bone, all the way through to the bone.

SLOW-COOKED PORK SHOULDER ROAST

Steps:

• Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
• Cover, and cook on low at least 8 hours.
• Season with salt to taste.

SLOW ROAST PORK SHOULDER WITH HERB RUB

Steps:

• Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
• Untie the pork if rolled. In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water. Add bay leaves and 2 tablespoons of herb mixture. Place pork in a container or strong sealable bag and add this brine to completely cover. Cover or seal well and chill for from 8 hours to overnight.
• Remove the pork from the brine (discard the brine) and dry thoroughly. Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
• Heat the oven to 225 degrees. Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork. Put the rolled pork on the foil, skin/fatty side up. Gather the foil, scrunching it over to form a loose but well-sealed parcel. Place in a roasting pan in the oven. Take the first check for the internal temperature after 8 hours. For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours. Check more often if needed. For a "pulled pork" consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
• Rest the meat 20 minutes before unwrapping completely. Warm the applesauce and the rolls. Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.

REALLY SLOW ROAST PORK SHOULDER WITH CRISPY, CRISPY CRACKLING AND GARLIC ROAST POTATOES

Steps:

• Preheat the oven to 325 degrees F.
• Grind the fennel seeds, peppercorns and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
• Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
• Now add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add the pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes
• When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the broiler for a few minutes until it is really crunchy and crispy.
• To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half. If not using the wine, do this with the stock. Now add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and add any seasoning if you think it needs it.
• If the gravy is too thin, make a paste in a bowl with 1 tablespoon and 1 tablespoon flour. Add some of the hot gravy to the small bowl and stir. Add this to the hot stock, stirring constantly and bring to a boil. The gravy will thicken slightly.
• If your gravy is too thick, just add a touch more stock. Serve the meat and vegetables with the gravy.
• This dish struggles to make it to the table as the family descends upon it while I am trying to finish the gravy! Use any leftovers for pork sandwiches with some crunchy pickle.

PORK SHOULDER ROAST WITH POTATOES

Steps:

• If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
• Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
• slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
• Spread the onion slices on the bottom of a glass roasting pan.
• Place the remaining marinade ingredients in a food processor and process to make a paste.
• Rub pork should whth the mixture all over, making sure that it goes into the cuts.
• Place pork on top of the onion slices.
• Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
• Preheat oven to 450 degrees F.
• cut the potatoes into desired size.
• Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
• Lay around pork roast.
• Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
• Place in oven, make sure the fat side is up.
• Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
• Baste with it's own juices every 30 minutes.
• Check temperature after 1 and 1/2 hours at 325.
• Cook until internal temperature reaches 150 degree F.
• Remove from oven and let the roast rest covered for 15 minutes before cutting.
• Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).

PORK SHOULDER ROAST IN CIDER-PRESSURE COOKER

Steps:

• Season the roast with salt and pepper.
• Heat oil in a 10-quart pressure cooker, over med-high heat. Sear the roast on all sides.
• Add all ingredients, except flour (or cornstarch) to pan, arranging potatoes on top of roast.
• Close and lock lid. Bring to pressure (according to manufacturer's instructions for your brand) and cook for 45 minutes at high pressure.
• Release pressure using natural release method. This may take about 10 minutes.
• Remove vegies and roast from pan and keep warm. Mix about 2 tbls flour (or cornstarch) with a little cold water and stir into sauce, cooking until thickened (may take more flour, depending on how thick you want the gravy).
• Carve meat and serve with vegies and gravy.

SLOW-ROAST SHOULDER OF PORK

Steps:

• The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.
• Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.
• Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
• Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart. You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.

PRESSURE COOKER PORK SHOULDER ROAST RECIPE - (4.6/5)

Steps:

• Salt and pepper roast. Heat 1 tablespoon oil in pressure cooker and brown on all sides. Remove roast to a platter and discard oil. Heat remaining tablespoon of oil in cooker and sweat onion, carrot, and celery mixture with a little salt until softened, about 3 minutes. Add tomato paste, wine, broth, and bay leaves. Place roast on top, add sliced mushrooms, wine, and chicken broth, cover and bring up to full pressure. Cook for 40 to 50 minutes. Let cooker decompress on its own. Remove roast and let rest 10 minutes. Strain broth to remove fat and thicken with cornstarch, if desired. Serve with mashed potatoes or cooked egg noodles.

ROAST PORK SHOULDER SANDWICHES WITH FENNEL SLAW

Steps:

• Preheat the oven to 375 degrees F.
• Have the butcher butterfly the meat for you or take a very sharp knife and split the shoulder open and across the meat, opening the shoulder like a book, 1 to 1 1/2 inches thick. Heavily sprinkle the meat with lots of pepper and sea salt, garlic, rosemary and fennel seeds. Roll the meat up and tie with twine. Slather with EVOO and sprinkle with salt and pepper. Dress the onions with EVOO, salt and pepper and scatter across a baking pan. Set the meat on top and roast 1 hour.
• Douse the pan with the wine and return to the oven. Roast another 1 to 1 1/2 hours to 145 to 150 degrees F internal temperature. Let stand 15 minutes, and then slice and serve. Or, cool to room temp, cover and store. To serve after storing, slice 1-inch thick pieces and reheat in shallow pan of warm chicken stock to heat through.
• While the meat cooks, combine the sugar, lemon juice, vinegar, salt and pepper and about 1/4 cup EVOO. Toss the cabbage and fennel and fronds in the dressing.
• To serve, slice the meat, pile on rolls with warm onions and cold fennel slaw on top.

PUERTO RICAN PERNIL (ROAST PORK SHOULDER)

Steps:

• after that, you are going to make a paste. it is going to include all the spices, minced garlic, minced cilantro, lemon juice, lime juice, and olive oil. add salt last. you dont want it to be too salty. when you have this thick paste, you are going to give your pernil a rub down. it do mean it literally. you might want gloves for this because the annatto will make your hands orange for a few hours. i dont use gloves because im used to having my hands in it. you are going to take that paste and rub it all over your pernil. those holes you made the night before when you stabbed it, are going to be filled with that savory seasoning. get it all in there with those fingers. now put it in the roasting pan you are going to use. cover it with aluminum foil. the next day you are going to finally cook it. yay!! there are 2 different ways to cook it. if you have all day: preheat your oven to 400. put your pernil in uncovered for 20 minutes. put aluminum foil on and reduce heat to 275 degrees. leave the pernil in there all day. preferably for about 6-8 hours. at the end of those 6-8 hours, uncover the pernil. increase heat to 400 degrees again for 20 minutes, or until the skin on top is crispy. if you DONT have time: preheat your oven to 400. put your pernil in uncovered for 20 minutes. put aluminum foil on and reduce heat to 350 degrees. leave the pernil in there until your meat thermometer reads 160-170. it would be about 2-4 hours depending on the size f your pernil. uncover you pernil. increase heat to 400 degrees again for 20 minutes, or until the skin on top is crispy. let sit for 20 minutes and dig in. enjoy!!

CRANBERRY PORK SHOULDER ROAST - CROCKPOT RECIPE

Steps:

• 1. Plug in crockpot. Turn on high...to heat. Rinse and trim pork of fat. Get ready to steel yourself...for a culinary experience!
• 2. Combine them beautiful red dried cranberrie babies,the chicken broth and cranberry juice cocktail into a small bowl. Mix well. If you want to add a bit of sweetness, throw in a few raisens. NOTE:Left over cranberry juice goes very well over ice cubes in a tall glass. Adding vodka...is your option! Grandma always said... "WASTE NOT..WANT NOT"..........tee hee
• 3. Turn crockpot heat to low. Pour small bowl mixture over pork roast. Cover and cook on low 7-9 hours. Try not to peak. Now is the timeto lock your doors!..when your neighbors smell that inticing aroma..They will come a calling!
• 4. When done to your taste, place roast on a platter and cover with foil to keep warm. Pour juices from crockpot, into a skillet,put some juice in a cup,add a little cool water, and the corn starch...mix well..then add to the cup of juice into the skillet. Stirring and cooking on medium heat, till this lucious gravy is made...YUM!!! Carve roast..serve and enjoy. Some smashed taters and fresh green beans...will round out this glorious meal. This is my recipe. Main foto pinched from Stepoday

SET-IT-AND-FORGET-IT ROAST PORK SHOULDER

Steps:

• Finely grind peppercorns, juniper berries, and coriander seeds in spice mill or with mortar and pestle; transfer to a small bowl and mix in salt and sugar.
• Set blade on a box cutter to about 1/3" (or use a very sharp paring knife or X-Acto knife) and cut long parallel lines into the skin of pork shoulder, spacing about 3/4" apart. You want to cut completely through the fat, getting as close to the meat as possible without slicing into it. Then, using a pair of kitchen shears, snip between rows to create a diamond-shape pattern, spacing about 3/4" apart. Cutting a crosshatch design into the fat will help it cook out and allow the salt and spices to penetrate the meat.
• Rub entire shoulder with spice mixture, covering any exposed meat and pushing into cuts in fat. Try to get the spices into the fatty layer and not on the surface of the skin, where they may burn as the shoulder roasts. Make sure to use all of the spices, even though it may seem like a lot. Wrap shoulder tightly with plastic and chill at least 3 hours and up to 3 days.
• Place a rack in lower third of oven; preheat to 225°F. Line a rimmed baking sheet with 2 layers of heavy-duty foil (be generous with the foil unless you really enjoy scrubbing pots and pans after Thanksgiving dinner). Place rosemary sprigs and garlic in the center of baking sheet and set a wire rack on top. Set pork shoulder on rack and transfer to oven. Pour wine and 2 cups water into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9-10 hours (overnight is great).
• Let pork shoulder sit uncovered at room temperature until ready to serve (at least 30 minutes and up to 5 hours).
• Just before serving, reheat roast in a 350°F-400°F oven to soften fat and warm the surface of the roast (but don't let it take on any more color), 5-10 minutes.
• Serve warm with cranberry sauce, cornichons, and mustard.

BIG DADDY'S ROCKIN' ROAST PORK SHOULDER

Steps:

• In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Cook's Note: Can keep in the refrigerator for up to 10 days.
• Preheat oven to 300 degrees F.
• Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit.
• In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.
• Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

ROAST PORK SHOULDER CARIBBEAN-STYLE

Steps:

• Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan. Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking. Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions. Recipe reprinted by permission of National Pork Board. All rights reserved. Date Added: 10/26/2012

SOUTHERN STYLE PORK SHOULDER ROAST.

Steps:

• 1. Using a heavy skillet, brown the pork on all sides in some olive oil. 2. Put the pork in a heavy oven-safe pan with tight fitting lid or use aluminum foil to cover. 3. Place the remaining ingredients in a saucepan and bring to a boil. Boil for 1 minute; pour mixture over shoulder. Cover tightly. 4. Place the roast in a preheated 325 degree oven and bake for about 35-45 minutes per pound. Baste often. 5. Remove the roast and allow to cool slightly. Pull the pork apart or slice into bite size pieces. 6. Add additional hot pepper sauce to taste and a few drops of vinegar.

ROAST PORK SHOULDER WITH SPANISH RICE RECIPE

Steps:

• SOFRITO: In a food processor add green pepper, onion and cilantro. Pour in oil and mix well. Set aside 2 T. for Spanish Rice. Can keep in refrigerator for up to 10 days. ROAST: Preheat oven to 300 degrees. Cut off 2 slices (about 1/4 c.) of pork and set aside for Spanish Rice. Make slits in pork roast, and put 1 clove of garlic in each slit (maybe 6-8 slits and garlic). In small bowl, mix together the sazon and adobo seasonings. Add 1/4 c. sofrito and stir together. Rub over entire pork shoulder. Place roast in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness. SPAINISH RICE: In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice and water and reserved sofrito. Do not stir at any point! Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender.