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Pork Shoulder Roast

posted Feb 3, 2013, 7:42 PM by Sam Hunt   [ updated Feb 11, 2013, 7:18 AM ]
 

Pork shoulder comes, as you might expect, from the shoulder area of the pig. But then, so too do cuts labeled "pork butt"! Cuts labeled "pork shoulder" (including a "picnic shoulder") are from the thinner, triangle-shaped end of the shoulder whereas the "butt" is from the thicker, more intensely marbled end of the shoulder. As such, pork shoulder is a bit better for cooking whole and slicing whereas pork butt is perfect for making pulled pork and other recipes in which the meat is meant to fall apart.

Yet both pork shoulder and pork butt benefit from long, slow cooking, and are great cut up and used as stew meat and in chilis. And you can, if necessary, use them interchangeably in most recipes.

 

Oven-Roasted Pulled Pork Sandwiches

 

Prep Time:

15 min

Inactive Prep Time:

24 hr 0 min

Cook Time:

6 hr 0 min

Serves:

12 servings

Ingredients

Dry Rub:

  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse salt
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:

  • 1 1/2 cups cider vinegar
  • 1 cup yellow or brown mustard
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 12 hamburger buns
  • 1 recipe Spicy Slaw, recipe follows
  • Pickle spears

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.

 

Recipe courtesy Tyler Florence from Food Network

 

http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-pulled-pork-sandwiches-recipe/index.html


 

Roasted Pork Shoulder (Pernil Al Horno)

 

Prep Time:

30 min

Inactive Prep Time:

3 hr 30 min

Cook Time:

3 hr 0 min

Serves:

10 to 12 servings

Ingredients

  • 1 boneless pork shoulder (about 4 pounds), skin on
  • 4 garlic cloves, smashed
  • 1 handful fresh oregano
  • 4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
  • 1 tablespoon coarsely ground black pepper
  • 3 tablespoons vegetable oil
  • 2 tablespoons white wine vinegar

Directions

Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.

Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe courtesy Tyler Florence from Food Network

 

http://www.foodnetwork.com/recipes/tyler-florence/roasted-pork-shoulder-pernil-al-horno-recipe/index.html



Pork Shoulder information courtesy of http://localfoods.about.com/od/porkrecipes/qt/Pork-Shoulder.htm

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