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Slow-Roasted Glazed Pork Shoulder

Slow-Roasted Glazed Pork Shoulder


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For the most succulent results, use pork butt or shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.This recipe is presented to you by Samsung.

Ingredients

  • 1 teaspoon whole black peppercorns
  • 1/4 cup kosher salt plus more
  • 1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
  • 1/4 cup plus 1 Tbsp. apple cider vinegar
  • 1/4 cup (packed) light brown sugar
  • Freshly ground black pepper
  • 1 apple (such as Granny Smith or Fuji)
  • 4 cups stemmed mustard greens

Recipe Preparation

  • Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer spices to a small bowl; add 1/4 cup salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.

  • Preheat oven to 325°. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)

  • Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°), about 5 1/2 hours.

  • Remove pan from oven; discard foil. Increase heat to 500°. Stir 1/4 cup vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.

  • Transfer pork to a rimmed baking sheet; set aside. Pour liquid in pan into a small saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat; discard fat). Season glaze with salt and pepper; set aside.

  • Using a peeler, peel carrot into thin ribbons. Core, quarter, and thinly slice apple. Mix carrot, apple, greens, oil, and remaining 1 Tbsp. vinegar in a large bowl. Season with salt and pepper. Arrange on a platter. Top with pork; pour reserved glaze over pork. Serve with tongs.

,Photos by Christina Holmes

Nutritional Content

9 servings, 1 contains:Calories (kcal) 620Fat (g) 29Saturated Fat (g) 10Cholesterol (mg) 255Carbohydrates (g) 14Dietary Fiber (g) 1Total Sugars (g) 12Protein (g) 74Sodium (mg) 1580Reviews SectionGreat pork shoulder and I've made a lot of them. I used collard instead of mustard green and probably would steam them a bit.brushjlsolon, ohio04/02/20Your cook times are spot on, but I sear my meat at the beginning. I suppose it can be done after. My sauce is not made from the drippings. I season the shoulder, cook it, pull it, and then add my sauce. To each his own. Great guide for time in the oven! ThanksCubfanoneKnoxville, TN05/22/19Great, tender pork shoulder. The glaze/sauce is great- however I usually use a fat separator once it’s all done and the heat the remaining sauce with a little cornstarch to thicken more quickly. Very flavorful! My parents request this whenever we have Xmas dinner!AnonymousCOlorado11/19/17i cannot figure out how to read prior reviews before making this

Slow-roast pork shoulder

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).


Adjust oven rack to middle position and preheat oven to 250°F (121°C).

Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it. Place a piece of parchment paper on top of the wire rack. Season pork on all sides liberally with salt and pepper and place on parchment paper. Transfer to oven and roast until knife or fork inserted into side shows very little resistance when twisted, about 8 hours total.

Remove pork from oven and tent with foil. Let rest at room temperature for at least 15 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes total. Remove from oven, tent with foil and allow to rest an additional 15 minutes. Serve by picking in the kitchen or just bring it to the table and let guests pick meat and crispy skin themselves, dipping into sauce of their choice on the side (see note).


Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.

Roast in a 450° oven (see notes) until deep golden brown, 40 to 45 minutes.

Remove pan from oven and scatter onion and carrot slices around pork. Pour 1/4 cup sherry and 2 cups broth into pan. Add chile flakes. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170° to 175°, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you're ready to serve, reduce oven temperature to 160° and hold in oven up to 4 hours.

About 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place. Pour the remaining 1/4 cup sherry and 2 cups broth into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (discard vegetables) you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar.

Lift skin off pork and cut it into bite-size chunks or strips pile on a platter. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat serve remaining to add to taste.

NOTES: You may need to order the pork from your meat market in advance. Monitor oven temperature with a thermometer before starting, and adjust temperature as needed. If you hold the roast in the oven after it is done, check to see if oven is still on after 12 hours of continuous use some ovens turn off automatically. A convection oven is not recommended. For extra-crisp cracklings, pull skin off cooked pork, separate into bite-size pieces, and place in a shallow pan. Bake in a 400° oven until crisp and puffy, about 10 minutes.


  • 1 cup plus 2 Tbsp. soy sauce, divided
  • 1/4 cup granulated sugar
  • 3 Tbsp. chopped garlic
  • 1/4 cup chopped scallions
  • 2 –3 pounds boneless, skin-on pork shoulder
  • 1 bunch asparagus, halved
  • 6 Yukon potatoes, diced
  • 2 Tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup packed dark brown sugar
  • 1/2 cup honey

Step 1

Preheat the oven to 275ºF.

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.

Raise the heat of the oven to 500ºF.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.

Remove the vegetables and pork from the tray, making sure to save all the juices.
Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!


Slow-roasted shoulder of pork

For me, the most sublime pork roast imaginable is one that is cooked for a very long time at a very low temperature until the meat is so tender that it falls apart if you look at it and exhale. First seared and rubbed with herbs, this meat will smell divine as soon as it hits the heat, and it will continue filling the house with heavenly aromas all through the cooking day, which can last from sunup to darkness. The meat is ready when it is “fork tender,” or, I would go so far as to say, “meat pudding.”

In central Italy, summer evenings are greeted with the intoxicating aroma of porchetta cooking in fennel and garlic, rock salt and peppercorns. At most open-air food markets around the country, the lines are always longest at the porchetta stand, where these most delicious of sandwiches come un-relished and dripping with juice. Any cook who has eaten porchetta in Italy would probably only dream of replicating this dish -- a whole pig boned and slow roasted in a wood-burning oven -- at home.

Lately, L.A.'s chefs have been turning out some splendid porchetta.

Over at Rocca restaurant in Santa Monica, Tuesday night is known as “the celebration of the pig.” But the celebration begins on Saturday, when chef-owner Don Dickman receives a shipment from Niman Ranch: a 100-pound pig in a white box. Dickman oversees the Saturday preparation of porchetta, which involves lancing the meat and vigorously massaging it with a “pesto” made from fresh rosemary, whole fennel seeds, garlic, olive oil and kosher salt. (As Dickman puts it, “It’s not just rubbed we get it in there big time”). It will marinate until Tuesday, when it will be cooked for five to six hours at 300 degrees.

Then, on Tuesday night, a diner at Rocca gets a plate of well-seasoned porchetta and sides of salsa verde (a piquant anchovy-parsley sauce), fruit mostarda (applesauce with dry mustard and mustard seed) and a vegetable (lately it has been broccoli rabe ). This is a fragrant and satisfying dinner -- rustic in the sense that it is a plate full of meat, fat and bones, the kind you pick your way through and in which every bite might differ from the last. The crispy skin is the crowning achievement, and you tend to portion it so you can have some with every forkful.

At Angelini Osteria on Beverly Boulevard in Los Angeles, Gino Angelini serves his version on Saturday night it’s not really porchetta but a pork leg. Seasoned beautifully with fennel seed, garlic and a bay leaf, a leg is cooked for about four hours at 350 degrees, then sliced at the table. At Lucques, Suzanne Goin serves her porchetta -- in this case, suckling pig -- about eight weeks out of the year, depending on when she gets hold of the meat. She marinates it in rock salt, thyme, rosemary and sage for three hours, then does a confit -- that is, she submerges it at 225 degrees in duck or pig fat overnight, about seven hours. At La Buca on Melrose, Loredana Cecchinato serves her porchetta -- also leg -- about once a month, dry-roasting it unadorned in salt and pepper.

As unlikely as it might sound, it is a simple matter for the home cook to achieve a remarkable porchetta facsimile -- the dripping juice, the melting meat -- and without coming face-to-face with Babe. You just need the right cut, and you want to cook it for longer and at a lower heat than the chefs are doing. The dish you’re actually cooking is spalla di maiale arrostita tentamente (slow-roasted shoulder of pork). Not a lot of work is required a little prep, a little attention and a lot of slow roasting will net you a dish that is so tender it will make a grown man cry.

Slow-cooking a pork shoulder means choosing one of two cuts of meat. The proper shoulder is called the Boston butt or pork butt (and, incidentally, the actual “butt” is called pork leg). This is the best, most flavorful cut. If you want to serve skin, however, you’ll need the picnic roast, or picnic shoulder. The underside of the shoulder, this cut has more sinew and tendons than the butt roast. Slow roasting melts away much of the fat and sinew. You’ll either have to order a skin-on picnic roast from your butcher, or look for it in groceries in neighborhoods with strong Latino and Chinese populations.

Bruce Aidells, sausage impresario and author of “Bruce Aidells’s Complete Book of Pork,” says both the butt and the picnic cuts have their strong points, and both are better for roasting than the leaner loin cuts. “Pork producers sell many more loin chops than they do shoulders,” he says. Both he and pork producers find that to be a shame. For his slow-roast pork, Aidells uses the picnic roast, even though “there’s a fair amount of grizzle” running through it. “It’s dirt cheap,” he says. “You can’t get nice slices from it, but that doesn’t matter because we’re talking about a falling-apart kind of roast.” Still, he admits the butt roast is just the nicer cut. “There’s a lot more meat on the butt and a lot less waste.”

For our part, we roasted both picnic and butt roasts, and we are now all about the butt roast. It consistently gave us an incredibly tender, juicy, falling-apart meat with a wonderful flavor. While we loved the crispy skin you can get with a picnic roast, we found that cut to be unpredictable correct cooking times varied widely as did flavor -- some of the roasts achieved wonderfulness but others never got as tender and full of flavor as the porchetta of our dreams.

I had heard tell of a great, long-roasted recipe from “The Cafe Cook Book: Italian Recipes from London’s River Cafe” by Rose Gray and Ruth Rogers. This method, the legend went, truly approached porchetta as done in Italy. With its garlic, fennel seed and red chile, the flavor combination is fairly classic it can also be found (plus rosemary) in Aidells’ pork book.

Using the Gray and Rogers recipe as a jumping-off point, we cooked what seemed like 900 porchettas (OK, maybe 10 or 12), in order to determine the best cooking time and method.

First you score or lance the meat and rub in the herbs. Next, brown the roast in a heavy enamel cast-iron pot (Le Creuset works very well). Pour on lemon juice and chicken broth. Gray and Rogers say it can go for as long as 24 hours we beg to differ. After 16 hours the meat dries out and takes on an ominous stormy look and starts to lose flavor.

Here’s what we say: Let the roasting commence. Begin with the pot uncovered at 450 degrees after half an hour, cover it, and turn the heat down to 250. Eight hours, 10 hours -- you and your fork will be the judge. This produces the moistest, most pudding-like results. As for the bone-in/bone-out question: both are equally good. But bone-out is easier to find. If you opt for bone-in, add an hour of cooking time.

This, we feel, is the perfect porchetta. Even if it really isn’t porchetta.


Low and Slow Mustard Glazed Blade Pork Roast

Barbecue is a holiday favorite in the south. We are celebrating with this Mustard Glazed Blade Pork Roast cooked in the oven low and slow. You don&rsquot need a fancy smoker to enjoy a good plate of barbecue!

This post is sponsored by the National Pork Board as part of their Porksgiving program with the One2One Network. Original recipe, opinions, and photos are all my own. Thanks for supporting the brands that support Sugar Dish Me!

Just before Thanksgiving and all the way through New Years where we live, you can order a Blade Pork Roast (most people here call it a Boston Butt) to serve for your holiday parties. They are smoked low and slow by a bunch of guys that bundle up and park overnight in lawn chairs, drinking steamy mugs of coffee while they monitor the coals and watch the temperature.

The results of their sleepless nights are amazing! But sometimes I forget to order. Sometimes they sell out. Sometimes Blade Roasts are on sale at the grocery store. And so I decided we needed a low maintenance make-at-home option that would match the flavor of a purchased cut of barbecue.

This Low and Slow Mustard Glazed Blade Pork Roast is it!

I think typically when I buy a Blade Roast (or any other kind of pork roast) I toss it in the slow cooker and shred it for sandwiches or tacos. I even have a really great Apple Butter Pulled Pork Recipe that I then put all over a Pulled Pork Pizza! The options are pretty endless. I was determined for this recipe to be a little different though. Something that felt like a celebration. Simple but still fitting for a holiday.

The National Pork Board is doing something awesome through the end of the year &ndash celebrating Porksgiving! During the Porksgiving the goal is to celebrate friends and families. It&rsquos to let those we care about know how much they are appreciated, and to thank those who give back with a home-cooked meal made with pork!

What I came up with is super simple, requires just a few pantry staples, and the active time is MINIMAL. Pretty much an all-around win.

The mustard you use is going to be crucial for the flavor of this pork roast. It&rsquos not a yellow mustard recipe, ya&rsquoll. I went with a really seedy mustard option &ndash dark and speckled with stone ground goodness. After I rubbed the pork all over with the mustard I made a rub with brown sugar, salt, pepper, garlic, and paprika. When you coat the pork with the rub on top of the mustard you end up with a paste that coats the meat.

Normally with a pork roast I like to sear them after seasoning to hold in juicy tenderness and moisture (like in this Garlic and Herb Roast Pork). With a Blade Roast, there&rsquos enough fat to keep everything extra tender. No searing necessary. I just wrapped it tightly in foil and placed it in a roasting pan with the oven set to 250°F.

Cook&rsquos Tips:

  • Line your roasting pan with parchment paper or more foil for easy clean up. Even though your pork is tightly wrapped in foil, some juices can seep out while cooking.
  • You can use a roasting rack to keep the roast lifted out of the pan for more even heating. I just used the same rack I use for roasting whole chickens and turkeys I set the rack into the prepared pan and placed my seasoned, foil-wrapped Mustard Glazed Blade Roast right on the rack.
  • Leave the oven door closed! 250F is a low temperature so you don&rsquot want the heat to escape.
  • You will check your finished roast for an internal temp between 145 degrees F (medium rare) and 160 degrees F (medium), with a 3 minute rest

After about 5 hours of roasting, take off the foil and crank the heat up to 350F. Drain any excess liquid and let the oven work more magic. The results are amazing!

You will end up with a super tender, flavorful cut of pork that is gorgeous for slicing and great for serving a crowd. I love to put out soft potato rolls so when guests load their plates up they can make little sandwiches at the table. Dudes love that stuff.


For a Larger Pork Shoulder Roast

A larger pork roast still starts with a short burst of high heat roasting, then is cooked low and slow for a longer amount of time. Again, you want the meat to be falling apart tender. Every piece or pork and every oven is different, so use the below time ranges as a guideline, start checking at the shorter end of the cooking time, and if you need to let it go longer to get tender, that’s fine. Once it begins to get tender check every 30 minutes until it is fully tender and falling apart.

For anything larger than a 6 pound roast, you will want to add another half of the marinade ingredients to the blend. If you have a 10 pound or larger roast, you’ll want to double the marinade.

  • 7 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 7 to 8 1/2 hours until the middle of the roast registers 180°F.
  • 8 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 7 1/2 to 8 1/2 hours until the middle of the roast registers 180°F.
  • 9 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 8 to 10 hours until the middle of the roast registers 180°F.
  • 10 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 8 1/2 to 10 1/2 hours until the middle of the roast registers 180°F.

Bone In Pork Shoulder Oven / Foolproof Slow Roasted Pork Shoulder Recipe - Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat.

Bone In Pork Shoulder Oven / Foolproof Slow Roasted Pork Shoulder Recipe - Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat.. Coat a dutch oven with olive oil and bring to a high heat. In order for the skin to become crunchy you will turn the oven up to 400 degrees and cook for an additional 20 to 30 minutes. Salt and pepper both sides of your ribs and place in a single layer in your pan, fattier side up. Remove roast from refrigerator one hour before cooking to bring to room temperature. Pork shoulder picnic roast recipe in the oven.

You still want to start it at high heat, in a preheated 450°f oven. Cover the pan tightly with foil and bake for 2 hours. To save time, pulse in a spice or coffee grinder. Slice pork or shred using a fork. Pork shoulder, also referred to as pork butt, starts out as a hulking mass of tough meat wrapped in a thick skin.

How To Cook A Pork Roast Without A Recipe Epicurious from assets.epicurious.com Increase oven temperature to 400°f and return the pork to the oven and roast uncovered, basting frequently with the simmering juices, until nicely browned, about 30 minutes. Rub all over the pork shoulder. To save time, pulse in a spice or coffee grinder. Season roast generously with salt and pepper. Easy oven baked pulled pork sandwiches with pickled peppers. This will allow for 15 to 20 minutes per pound. You still want to start it at high heat, in a preheated 450°f oven. Repeat searing on other side of pork for 3 minutes as well as the top and sides.

Add ale, stock, pancetta, and onions

How long do i cook a pork shoulder for? If using a slow cooker, cover and cook on high for 5 to 6 hours or low for 8 to 10 hours. Mix garlic, salt, pepper, thyme, oregano and olive oil in a small bowl. Using a mortar and pestle, grind the ingredients to a uniform grain without any large pieces. When pan is very hot (when drop of water sizzles), sear one side of pork for about 3 minutes until meat is browned. Salt and pepper both sides of your ribs and place in a single layer in your pan, fattier side up. Roast the pork for 20 minutes, then turn the heat down to 250°f and continue to cook for 4 to 7 hours until the middle of the roast registers 180°f on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. Preheat the oven to 425 degrees f. Remove roast from refrigerator one hour before cooking to bring to room temperature. Cook for 2 to 4 hours, until fork tender. Braising is a method of slowly cooking food in a little liquid in a closed pot. The meat should be very tender and easily pull away from the bone. Cooking instructions (oven)pork shoulder blade roast.

Preheat oven to 225 degrees. Step 7 cook the shoulder for 2 1/2 to three hours or until the meat has reached a tender consistency. The meat should be very tender and easily pull away from the bone. Cover the roasting pan with foil in order to allow the broth to help steam the roast and cook more quickly. Slice pork or shred using a fork.

Oven Roasted Pork Butt Ann Cavitt Fisher from anncavittfisher.com Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly. Pork shoulder picnic roast recipe in the oven. Cook the pork shoulder in a 275 ° f oven, or on the grill over indirect heat, until the internal temperature reaches 180° f to 190° f — about 6 hours. How to braise a pork shoulder. Coat a dutch oven with olive oil and bring to a high heat. Cook until fragrant, about 1 minute. Juicy pork, slightly charred and very flavorful. Serve with a side salad, vegetables or potatoes.

Using a mortar and pestle, grind the ingredients to a uniform grain without any large pieces.

Add garlic and spices to pot. Put the roast into the oven and set the timer for 45 minutes. To make the dry rub, source the freshest ingredients possible. Season pork with salt and pepper. Pork shoulder picnic roast recipe in the oven. Preheat oven to 250 and rub salt and spices over the entire pork shoulder. Roast uncovered in the oven for about 1 hour per pound of meat. Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat. In order for the skin to become crunchy you will turn the oven up to 400 degrees and cook for an additional 20 to 30 minutes. Store in a mason jar or airtight container and keep in the pantry for up to one month. Serve with a side salad, vegetables or potatoes. Can you overcook pork shoulder? Add ale, stock, pancetta, and onions

Can you overcook pork shoulder? Add ale, stock, pancetta, and onions Cook for 2 to 4 hours, until fork tender. Serve with a side salad, vegetables or potatoes. Easy oven baked pulled pork sandwiches with pickled peppers.

Boneless Pork Roast Easy Oven Recipe Healthy Recipes Blog from healthyrecipesblogs.com Pork shoulder picnic roast recipe in the oven. Braising is a method of slowly cooking food in a little liquid in a closed pot. Roast uncovered in the oven for about 1 hour per pound of meat. Place pork shoulder on a rack in a roasting pan. Add ale, stock, pancetta, and onions Slice pork or shred using a fork. Store in a mason jar or airtight container and keep in the pantry for up to one month. Preheat your oven to 300°f.

Pork shoulder, also referred to as pork butt, starts out as a hulking mass of tough meat wrapped in a thick skin.

Rub all over the pork shoulder. Put the roast into the oven and set the timer for 45 minutes. How long do i cook a pork shoulder for? Roast, uncovered, at 450 f for 45 minutes. Mix garlic, salt, pepper, thyme, oregano and olive oil in a small bowl. Braising is a method of slowly cooking food in a little liquid in a closed pot. Neck bone roaster oven recipes neck bone roaster oven recipe. Cook for 2 to 4 hours, until fork tender. Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly. Easy oven baked pulled pork sandwiches with pickled peppers. Perfect roast pork food in a minute nz bone, flour, pork shoulder roast, stock, rosemary, olive oil and 1 more mustard glazed blade pork roast pork black pepper, garlic powder, pork shoulder roast, paprika, brown sugar and 2 more Preheat your oven to 300°f. Can you overcook pork shoulder?

Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly. Cooking instructions (oven)pork shoulder blade roast. Easy oven baked pulled pork sandwiches with pickled peppers. Preheat oven to 225 degrees. Cook until fragrant, about 1 minute.

Source: assets.bonappetit.com

Add oil to dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Coat a dutch oven with olive oil and bring to a high heat. Slice pork or shred using a fork. Can you overcook pork shoulder? In order for the skin to become crunchy you will turn the oven up to 400 degrees and cook for an additional 20 to 30 minutes.

Transfer to oven, and braise pork, covered, basting every hour, until meat is. Step 7 cook the shoulder for 2 1/2 to three hours or until the meat has reached a tender consistency. Then, we finish the shoulder off in a ripping hot 500°f oven to rapidly heat the skin until it's shatteringly crisp. Pork shoulder, also referred to as pork butt, starts out as a hulking mass of tough meat wrapped in a thick skin. You will most often find it labeled as pork shoulder, pork butt, or pork to cook the meat:

Remove meat from oven and cover with foil. Cook for 2 to 4 hours, until fork tender. Can you overcook pork shoulder? Preheat the oven to 375 degrees f. To make the dry rub, source the freshest ingredients possible.

Source: www.recipetineats.com

Add oil to dutch oven, and sear pork, fat side down, until golden, about 5 minutes. How long do i cook a pork shoulder for? Let this rest for 15 minutes. Could be topped with barbecue sauce. Add garlic and spices to pot.

Roast, uncovered, at 450 f for 45 minutes. Place the browned pork roast into a roasting pan and pour the broth over the top of it. Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat. Roast uncovered in the oven for about 1 hour per pound of meat. Add garlic and spices to pot.

Braising is a method of slowly cooking food in a little liquid in a closed pot. Using a mortar and pestle, grind the ingredients to a uniform grain without any large pieces. Set a roasting rack in a shallow roasting pan and place the pork shoulder on top. Cover the pan tightly with foil and bake for 2 hours. Transfer to oven, and braise pork, covered, basting every hour, until meat is.

Neck bone roaster oven recipes neck bone roaster oven recipe. Perfect roast pork food in a minute nz bone, flour, pork shoulder roast, stock, rosemary, olive oil and 1 more mustard glazed blade pork roast pork black pepper, garlic powder, pork shoulder roast, paprika, brown sugar and 2 more Set the meat on a rack set into a roasting pan. Juicy pork, slightly charred and very flavorful. Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.

Cover the pan tightly with foil and bake for 2 hours. Roast, uncovered, at 450 f for 45 minutes. Preheat oven to 225 degrees. Repeat searing on other side of pork for 3 minutes as well as the top and sides. The meat should be very tender and easily pull away from the bone.

Source: www.thefrayedapron.com

Season roast generously with salt and pepper.

Source: www.savoringitaly.com

Place the browned pork roast into a roasting pan and pour the broth over the top of it.

Source: www.recipetineats.com

Then, we finish the shoulder off in a ripping hot 500°f oven to rapidly heat the skin until it's shatteringly crisp.

Add oil to dutch oven, and sear pork, fat side down, until golden, about 5 minutes.

When pan is very hot (when drop of water sizzles), sear one side of pork for about 3 minutes until meat is browned.

Source: imagesvc.meredithcorp.io

This will allow for 15 to 20 minutes per pound.

Source: www.recipetineats.com

If using a slow cooker, cover and cook on high for 5 to 6 hours or low for 8 to 10 hours.

Transfer to oven, and braise pork, covered, basting every hour, until meat is.

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Remove meat from oven and cover with foil.

Perfect roast pork food in a minute nz bone, flour, pork shoulder roast, stock, rosemary, olive oil and 1 more mustard glazed blade pork roast pork black pepper, garlic powder, pork shoulder roast, paprika, brown sugar and 2 more

Roast uncovered in the oven for about 1 hour per pound of meat.

Cover the roasting pan with foil in order to allow the broth to help steam the roast and cook more quickly.

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Set the meat on a rack set into a roasting pan.

Store in a mason jar or airtight container and keep in the pantry for up to one month.

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You still want to start it at high heat, in a preheated 450°f oven.

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Preheat oven to 250 and rub salt and spices over the entire pork shoulder.

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Preheat oven to 225 degrees.

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Place onto a wire rack sitting over a baking sheet covered in foil.

Preheat oven to 225 degrees.

Place the browned pork roast into a roasting pan and pour the broth over the top of it.

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Remove meat from oven and cover with foil.

Set the meat on a rack set into a roasting pan.

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Could be topped with barbecue sauce.

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Roast uncovered in the oven for about 1 hour per pound of meat.


Servings 8

Step 1

1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.

2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.

3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus discard fat and reserve remaining jus for another use.

4. FOR THE SAUCE: Bring cherries, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and ruby port to simmer in small saucepan cook, stirring occasionally, until reduced to 1 1/2 cups, about 30 minutes. Stir in remaining tablespoon vinegar. Cover and keep warm.

5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.


Technique
The Importance of Taking Things Slow

For super-tender meat and a deeply browned crust, our roast pork shoulder takes time—about 24 hours total—but the results are worth the wait.

OVERNIGHT SALTY-SWEET RUB
We rub our roast with a mixture of salt and sugar and let it rest overnight. The salt enhances juiciness and seasons the meat throughout, while the sugar caramelizes to create a crackling-crisp, salty-sweet crust. LOW OVEN
Just like in a pot roast, cooking the pork low and slow (325 degrees for 5 to 6 hours) pushes the meat well beyond its “done” mark into the 190-degree range, encouraging intramuscular fat to melt, collagen to break down and tenderize the meat, and the fat cap to render and crisp.


Directions

For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in the refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.

For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.

Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.

Serve pork by slicing or shredding, passing mint mojo and lime wedges on the side. Serve rice and plantains on the side. Reserve any leftovers for sandwiches.


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