SLOW-ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 5h45m
Yield about 6 main course servings (
Number Of Ingredients 7
Steps:
- Preheat the oven to 275 degrees F.
- In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
- Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
- Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
- Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
- Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.
SLOW-ROAST PORK SHOULDER
This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks
Provided by James Martin
Categories Dinner, Main course
Time 6h50m
Number Of Ingredients 7
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).
Nutrition Facts : Calories 732 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 77 grams protein, Sodium 3.1 milligram of sodium
SLOW-COOKED PORK SHOULDER ROAST
Tender roast stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and very delicious.
Provided by Lainelove
Categories Pork
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 789, Fat 41.1, SaturatedFat 14.2, Cholesterol 161, Sodium 165, Carbohydrate 25.2, Fiber 3, Sugar 4.8, Protein 41.9
SLOW-ROAST SHOULDER OF PORK
Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too
Provided by John Torode
Categories Main course
Time 6h10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 655 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Protein 69 grams protein, Sodium 0.4 milligram of sodium
SLOW ROAST PORK SHOULDER BY JOHN BESH
Steps:
- 1. Preheat oven to 325°. Season the shoulder liberally on all sides with salt and pepper. Truss the roast by taking butchers string and tying one string tautly length wise and 4 shorter strings width wise (about 1-1/2 inches apart). 2. Place the roast fat side up. With a paring knife, make several small incisions into the fat. Cut the rosemary sprigs into 1 inch segments and insert into to every other cut so that half the sprig is inserted into the fat. Then in the remaining incisions, place the sliced garlic. 3. Scatter the chopped onion, carrots and celery in the bottom of heavy-bottomed roasting pan. Then set the shoulder on top of the vegetables and add 1 quart of water. Place into the oven and roast about two and half hours or until the pork registers an internal temperature of 155° on a meat thermometer. Let the meat rest for 10-15 minutes before you serve it. Reserve the pan juices and vegetables for another use or make a pan gravy.
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- Preheat the oven to 250ºF and cover a baking sheet with tin foil. Then, set a wire rack on top of the tin foil.
- Prepare the dry rub by adding the garlic powder, brown sugar, kosher salt, ground pepper, and paprika into a bowl and mix.
- Next, sprinkle the dry rub over the pork shoulder and massage the dry rub into the meat. Be sure the whole pork shoulder is covered in dry rub.
- Heat a large pan or cast-iron skillet over medium/high heat. Add butter. When the butter has melted and is sizzling add the pork shoulder to the pan and cook on each side of the pork shoulder for 2-3 minutes or until brown.
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