ROASTED PORK SHOULDER
When I discovered Puerto Rican food, I was hooked. I've made this recipe my very own through trial and error, by researching ingredients and adding more or less of them to my taste. I think the results in this dish are just right. -Joanne Morgan, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan. , Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 340 calories, Fat 23g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 1050mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.
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
ROASTED PORK SHOULDER
This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!
Provided by Rick B2
Categories < 4 Hours
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Rub roast well on all sides with liquid smoke.
- Combine salt, garlic powder and pepper in a bowl and mix well.
- Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
- Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
- Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
- Remove from oven and pan-- let roast cool for a few minutes.
- Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
- Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.
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