Pork Shoulder Roast Bbq Recipes

BBQ PORK SHOULDER

BBQ Pork Shoulder image

This recipe is authentic Kansas City, Missouri barbeque. Trust me, they know barbeque. Try this recipe, is it absolutely amazing and you can't beat the outstanding flavor. You'll need to plan ahead. PLEASE TRY, you won't be dissapointed. The result is worth every bit of extra effort. I'd appreciate any feedback you have.

Provided by Delish

Time P1DT9h

Yield 8-10 serving(s)

Number Of Ingredients 27

Ingredients

1 (6 -8 lb) bone in pork shoulder
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons pepper
3 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon ginger
1 teaspoon turmeric
1 1/2 cups cider vinegar
1 small onion, minced
1 teaspoon red pepper flakes
1 tablespoon kosher salt
1/4 cup brown sugar
1 teaspoon pepper
3 cups cider vinegar
3 tablespoons molasses
2 tablespoons dark corn syrup
1 cup chili sauce
1/3 cup brown sugar
2 teaspoons kosher salt
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon pepper

Steps:

Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
It would be great served on buns with the sauce.

Nutrition Facts : Calories 1029.2, Fat 62.3, SaturatedFat 21.4, Cholesterol 241.5, Sodium 4766.8, Carbohydrate 48.3, Fiber 4.8, Sugar 33.3, Protein 60.8

PORK SHOULDER ROAST BBQ

Pork Shoulder Roast BBQ image

This can easily be converted to the smoker. My ex would usually make extra rub mixed with vinegar and inject it to the meat if we are smoking. This is a great rub for brisket or pork. Smoking usually takes 8-12 hours depending on how many pounds of meat you have. When you smoke it, you don't use the foil. Foil is only for the oven method. You could also do this in the crock pot. I would add a little water to get it going. @ 3 WW points- depends on serving size.

Provided by Melanie B @MelBelle

Categories Beef

Number Of Ingredients 9

Ingredients

5-8 pound(s) boston butt or pork shoulder roast (you could even use a brisket)
2 tablespoon(s) lemon pepper
1 1/2 teaspoon(s) celery seed
4 teaspoon(s) garlic powder
4 teaspoon(s) onion powder
1 tablespoon(s) ground mustard (this is a powder)
1 tablespoon(s) paprika
2 tablespoon(s) liquid smoke
4 - bay leaves

Steps:

Line a 9x13 pan with foil. I cut 2 extra long pieces of foil and fold them together to make one giant sheet of foil. Then take 2 more sheets of foil and do the same. Lay them in the pan in a cross shape. Put the roast on the foil.
If Using a Pork Shoulder Take a Long Serrated Knife & Cut Between The Thick Skin & The Flesh To Make a Pocket To Put The Rub In Instead of On The Exterior of The Thick Skin.
Mix all the dry spices together In a Little Bowl & Rub All Over The Roast & In The Pocket If Using a Pork Shoulder.-- adjust spices to your liking. You could even add 1/4 cup of brown sugar if desired.
Pour About a Tablespoon of Liquid Smoke On Each Side of The Roast and put about 4 bay leaves on the roast. I had very small bay leaves, so I used a few more.
Wrap totally in foil and put into baking pan with the thick skin side up on a pork shoulder or the fattiest side up on a Boston butt so the fat bastes the meat while it cooks.
I let mine sit all night in the fridge then popped it in the oven on 250 and let it cook all day while I was at work, about 10 hours. It will technically be 'done' long before that, but more time makes it more tender. It should fall off the bone. Let it sit for about 45 minutes and pull the meat from the fat and bones.
This freezes well. Leftovers are great on salad or a baked potato.

ROASTED PORK SHOULDER

Roasted Pork Shoulder image

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

Ingredients

7 large cloves garlic, minced
3 tablespoons olive oil
2 tablespoons paprika
2 tablespoons dried oregano
1 ½ tablespoons kosher salt
1 ½ teaspoons ground black pepper
1 (4.5 pound) boneless pork shoulder

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

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