FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC
A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.
Provided by Katie Workman
Categories Main Course
Time 8h20m
Number Of Ingredients 8
Steps:
- In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
- Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 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. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
- When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
- Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.
Nutrition Facts : Calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, SaturatedFat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, ServingSize 1 serving
PORK AND PAPPARDELLE PASTA
Provided by Aaron McCargo Jr.
Time 5h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil.
- Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
- When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
- Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
SIMPLE ROASTED PORK SHOULDER
A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.'s Simple Roasted Pork Shoulder recipe from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Time 4h55m
Yield 2 pounds of meat
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
ROCKIN' ROAST PORK SHOULDER WITH SPANISH RICE
A delicious pork entree with flavorful rice.
Provided by Paula Deen
Categories Family Supper guys night International
Time 35m
Yield 200
Number Of Ingredients 16
Steps:
- In a food processor add green pepper, onion and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.
- Cook's Note: Can keep in the refrigerator for up to 10 days.
- Preheat oven to 300 °F.
- Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.
- 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 °F and let cook additional 20 minutes until desired crispness.
- In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: 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. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.
BIG DADDY'S ROCKIN' ROAST PORK SHOULDER
Show: Paula's Best DishesEpisode: Big Bites I saw this this morning and it looked sooooooo easy and good. I think I'll give it a try Sunday. Instead of making the Sofrito myself I think I'll buy it from the market. I find Adobo salty so I buy the low sodium Adobo.
Provided by Luvs 2 Cook
Categories < 4 Hours
Time 3h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1489.2, Fat 115.6, SaturatedFat 37.3, Cholesterol 402.6, Sodium 373.8, Carbohydrate 7.3, Fiber 1.2, Sugar 2, Protein 98.6
ROAST PORK SHOULDER
Total Time: 3 hours, 35 minutes, plus 2 hours chilling NOTE: For moister pork, roast pork at 250 to an internal temp of 170 degrees, about 6 hours (no cracklings in this recipe). GOOD WITH GREEN SAUCE FOR PORK RECIPE #156680! 397 Cal., 81 mg Sodium; 126 mg Cholesterol; 28 g Fat; 10 g Sat. Fat; 0 g Carbs; 35 g Protein; 0 Fiber
Provided by Gaelige Coinnaigh
Categories Pork
Time 3h15m
Yield 12-14 serving(s)
Number Of Ingredients 2
Steps:
- Rinse and pat roast dry with a paper towel. Carefully score skin into diamond shapes with small knife to make cracklings.
- Sprinkle roast liberally w/ salt, around 2 ½ tablespoons Place roast upright on a plate, w/ the shank pointing straight up. Refrigerate, uncovered, at least 2 hours or overnight.
- Heat oven to 325 degrees, remove roast from fridge; pat dry. Arrange on a rack in a roasting pan, skin side up and place in the oven. Roast to an internal temperature of 150 degrees, about 2 ¾ to 3 hours.
- When meat is done, raise oven temperature to 450 degrees for 15 minutes to crisp the skin. Remove the roast from the oven and let stand at least 20 minutes to 1 hour.
- To serve, use a carving knife to slice away the cracklings, keeping them in a single sheet as much as possible. Place on a separate plate. Slice away any thick pieces of fat that remain. Slice the meat from the bone in ¼ to ½ inch pieces. This is most easily done by slicing parallel to the main leg bone.
- Arrange meat on a platter and place cracklings on top.
Nutrition Facts : Calories 713.7, Fat 54.4, SaturatedFat 18.9, Cholesterol 214.7, Sodium 196.6, Protein 52
ROASTED PORK SHOULDER
Slow-roasted pork shoulder yields both a beautifully crispy exterior and a meltingly tender interior - it's literally magic in the oven. The garlicky, peppery crust permeates throughout the whole roast, especially since it integrates itself with the rest of the meat after it's shredded. Stir into some marinara sauce for a quick ragout, toss with some barbecue sauce for a pulled pork sandwich, throw in a tortilla with some avocado, cotija, and cilantro, serve over mashed potatoes and parsnips with sauteed kale, the list goes on!
Provided by Allrecipes
Categories Pork Shoulder
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C) with a rack in the middle of the oven. Line a large rimmed baking sheet with heavy-duty aluminum foil and a rack.
- Stir together garlic, olive oil, paprika, oregano, salt, and pepper in a small bowl. Rub pork thoroughly with garlic mixture. Place fat-side up on rack on the prepared baking sheet. Let pork stand at room temperature for 30 minutes.
- Bake, uncovered, in the preheated oven until a thermometer inserted into the thickest portion registers between 195 to 205 degrees F (90 to 96 degrees C), about 4 1/2 hours.
- Let stand 20 minutes before shredding.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 2.3 g, Cholesterol 109.1 mg, Fat 25.6 g, Fiber 0.9 g, Protein 33.7 g, SaturatedFat 8.1 g, Sodium 808.1 mg
EASY ROAST PORK SHOULDER
Master roast pork with crispy crackling using our easy recipe. This makes for a special Sunday lunch, served with roast potatoes and veg
Provided by Anna Glover
Categories Dinner
Time 3h50m
Number Of Ingredients 4
Steps:
- Heat the oven to 240C/220C fan/gas 9. Remove any packaging from the pork, retaining the string, and pat dry with kitchen paper - you want the skin to be as dry as possible. Score deep cuts into the skin in a diamond pattern using a sharp knife (you want to cut into the fat). If the skin is already scored, make sure each cut is dry and can be easily opened. Rub the oil into the skin, rubbing it well into each cut, then sprinkle the salt over in an even layer, rubbing this into the cuts, too.
- Scatter the onion slices over the base of a large roasting tin and sit the pork joint on top. Roast for 20-30 mins, or until the skin starts to blister and bubble. Put the kettle on to boil.
- Pour half a kettle of boiling water around the joint to cover the base of the tin, ensuring it doesn't drip onto the skin. Reduce the oven temperature to 180C/160C fan/gas 4. Roast for another 2 hrs 30 mins, or until the meat under the skin is very tender when pressed. There's a lot of fat in pork shoulder, so cooking at a low temperature this way ensures the meat doesn't dry out - if needed, it can cook for up to 3 hrs.
- Turn the oven back up to 220C/220C fan/gas 7 and continue to roast the pork for 20-25 mins until the skin is very crisp and has started to harden - it should feel brittle when tapped with a knife. If needed, cook for 10 mins more to achieve this. Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil. Remove the crackling in large pieces, then break into smaller chunks. Carve the meat and serve alongside the crackling and your favourite sides.
Nutrition Facts : Calories 592 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 60 grams protein, Sodium 1.7 milligram of sodium
DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.
Provided by Daddy Eddie
Categories World Cuisine Recipes Latin American Caribbean
Time 13h15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
- Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
- Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
- Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.
Nutrition Facts : Calories 355 calories, Carbohydrate 2.2 g, Cholesterol 111.6 mg, Fat 23.7 g, Fiber 0.7 g, Protein 31.8 g, SaturatedFat 6.9 g, Sodium 966.2 mg, Sugar 0.1 g
PUERTO RICAN-STYLE ROAST PORK SHOULDER
Make and share this Puerto Rican-Style Roast Pork Shoulder recipe from Food.com.
Provided by Scarlett516
Categories Pork
Time 3h5m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar.
- Rub the mixture well onto the pork, getting into every nook and cranny.
- Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours.
- Preheat the oven to 350°F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150°F-160°F Do not allow to go higher than 160°F
- Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.
Nutrition Facts : Calories 766.9, Fat 59, SaturatedFat 19.6, Cholesterol 214.7, Sodium 1360.5, Carbohydrate 3.2, Fiber 0.6, Sugar 0.8, Protein 52.4
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