Pork is rightfully the most popular type of meat. Housewives all over the world prepare the most luxurious holiday and very tasty everyday dishes from different parts of the carcass. However, the pork shoulder is one of the best parts. Whatever cooking method you choose - baking, frying or stewing - you will always end up with a very juicy and incredibly tasty dish. But do not forget that there are rules and recommendations for preparing the right dish. It is important not to dry out this meat. In general, we read, remember, cook and make our family and friends happy.
Pork shoulder recipe in a frying pan
Kitchen appliances: stove, non-stick frying pan, knife, cutting board, plate.
How to choose the right ingredients
- You need to choose your pork shoulder carefully. If you buy pork at the market, pay attention to the color of the flesh. This part of the carcass should not be too dark, but not too light. The dark color of the meat tells us that the animal was not young, and after cooking it will be tough and tasteless. Well, if the pork is too light, then this indicates that hormonal drugs were used when feeding the animal. In this regard, it is necessary to take the shoulder blade of a young pig, which is painted in shades of red. But also pay attention to the layers of fat, they should be pure white.
- Pork shoulder can be stored in an airtight container in the refrigerator for up to 7 days. In the freezer, meat should be stored for no more than a year at a temperature no higher than -18 degrees Celsius.
- Cut 2-3 red bell peppers into cubes.
- Peel and cut one Yalta onion into half rings.
- Place a non-stick frying pan on the stove and pour 30 g of olive oil onto it.
- When the oil is very hot, place the chopped onion and pepper on it.
- Add 2 g of salt, 1-2 g of pepper mixture and 5-7 g of sugar to the frying pan. This way our vegetables will acquire a caramel crust and acquire a sweet and sour taste.
- Bring until half cooked and add 30 g of balsamic wine vinegar.
- When the vegetables are ready, turn off the stove and add 20 g of olive oil and 50 g of chopped basil, so the vegetables will simmer a little more and acquire the readiness we need. Transfer the vegetables to a plate.
- Take 2 pork chops and make cuts on the sides. Thanks to these cuts, we will ensure that the meat does not curl due to temperature and is fried evenly.
- Crush 4-5 cloves of garlic with a knife.
- Rub the chops with 5 g salt and 4 g pepper mixture.
- Place the frying pan on the stove and pour in 40-50 g of olive oil.
- When the oil is hot, add the pork chops to the frying pan.
- Add garlic, 4-5 sprigs of thyme and 50 g of butter to the meat.
- Fry the meat on each side for 3-4 minutes, pouring over the juice that forms in the pan. This way the meat will be very juicy.
- Remove the meat from the pan, let it rest for another 3-4 minutes and serve with a side dish of bell peppers and onions.
Video recipe
Be sure to watch the video of how a gorgeous pork shoulder dish is prepared in a frying pan.
Oven baked pork shoulder recipe
Cooking time: 4.5-5 hours (excluding marinating time).
Number of servings: 15-18.
Number of calories per 100 g: 260-280 kcal.
Kitchen appliances
- oven;
- a rimmed baking sheet or large baking dish;
- special thread for meat;
- two large deep saucepans;
- deep plates;
- paper towels.
Ingredients
Cooking sequence
Preparing the marinade
Cooking Pork Shoulder
Video recipe
You can watch the preparation of a delicious pork shoulder dish in the video.
Pork shoulder recipe in a slow cooker
Cooking time: 2-2.5 hours (excluding marinating time).
Number of servings: 8-9.
Number of calories per 100 g: 190-215 kcal.
Kitchen appliances
- multicooker;
- baking sleeve;
- large deep bowl;
- cutting board.
Ingredients
Cooking sequence
- Wash and dry 1.5-2 kg of pork shoulder with paper towels.
- Mix 4-5 g of salt, 4-5 g of a mixture of peppers, 35 g of soy sauce and 7-8 g of Provençal herbs. Rub our meat with this mixture and leave to marinate in the refrigerator for 3 hours.
- Peel, wash and cut 1 carrot lengthwise into long strips.
- Peel 6 cloves of garlic and cut into large pieces.
- When the pork is marinated, make cuts in it and place chopped carrot sticks in them.
- We also make smaller cuts and place pieces of garlic in them.
- Rub the stuffed meat with 10 g of vegetable oil and place it in a baking sleeve.
- Turn on the multicooker in the “Baking” mode and set the time to 1 hour 50 minutes. During baking, if the sleeve inflates too much, you can make a hole at the top.
- After the time has passed, we take our meat out of the sleeve, cut it into portions and serve with a side dish.
Video recipe
In the video you will find an excellent recipe for pork shoulder cooked in a slow cooker.
- Pork shoulder is served as an independent dish with side dishes of fresh and stewed vegetables, boiled or baked potatoes.
- Pork shoulder dishes go perfectly with almost all sauces. Serve this dish with sauces: sweet and sour, berry, honey, mushroom, white, cheese and cream. You can also come up with your own unique sauce based on your taste preferences.
- It is recommended to marinate the pork shoulder before cooking. To do this, you can use the following marinades: citrus, wine, pomegranate, sour cream, spicy, spicy, soy, honey.
- If you are frying pork shoulder, it is better to use fresh or chilled meat. Frozen pork will release excess liquid when fried and you won't get a crispy crust.
- It is not recommended to use a large number of different spices. Pork shoulder has its own bright and rich taste, and too much spice can drown it out.
- All women know that the way to a man's heart is through his stomach. Therefore, I recommend to you several proven recipes for meat dishes that will drive any male member crazy. First of all, I advise you to try to cook juicy. If you don't like or don't have beef on hand, you can cook it. A good version of the same dish is. This simple dish looks quite interesting. And be sure to pay attention to the wonderful and simple recipe.
Write your cooking options in the comments and leave reviews. Bon appetit!
bbcgoodfood.comIngredients
- 1 tablespoon olive oil;
- 2 onions;
- 400 g pork fillet;
- 250 g champignons or other mushrooms;
- 1 ½ tablespoons paprika;
- 1 tablespoon of tomato paste;
- 200 ml chicken broth;
- 100 ml sour cream;
- salt - to taste;
- ground black pepper - to taste.
Preparation
Heat the oil in a saucepan, add thinly sliced onion and cook for 10 minutes until softened. Cut the meat into cubes, and the mushrooms into slices and add to the onion. Fry for 3-4 minutes over high heat, season with paprika and cook for another minute.
Add the tomato paste and broth and simmer for 5-8 minutes until the pork is tender. Add sour cream, salt and pepper and mix well. Serve with rice, pasta or.
2. Pork stuffed with bacon, apples and nuts
Tatiana Vorona / Shutterstock Ingredients
- 6 slices of bacon;
- 2 peeled apples;
- 1 small onion;
- 3 cloves of garlic;
- a few sprigs of fresh rosemary;
- a handful of walnuts;
- salt - to taste;
- approximately 1¹⁄₂ kg pork fillet;
- 2 tablespoons grainy mustard.
Preparation
Chop bacon and fry. Remove to a plate and drain off the fat. Add diced apples and onions to the pan and cook for 4-5 minutes. Add the chopped ones and fry for a couple more minutes. Then add chopped rosemary, bacon, ground nuts, salt and pepper.
Cut the pork in half lengthwise and open it up. Salt and pepper the meat. Place all the filling on it, wrap tightly with a roll and tie with thread. Rub the mustard over the top of the pork.
Place on a baking sheet and bake for 1.5 hours at 160°C. Remove the meat, leave for 15 minutes and cut into slices.
delish.com Ingredients
- 2 tablespoons vegetable oil;
- 2 green bell peppers;
- 1 onion;
- 3 cloves of garlic;
- salt - to taste;
- 2 teaspoons ground cumin;
- 2 teaspoons dried oregano;
- 1 ¹⁄₂ kg boneless pork shoulder;
- 500 ml beef broth;
- 170 g tomato paste;
- 200 g olives stuffed with peppers;
- 1 tablespoon white vinegar;
- a few sprigs of parsley.
Preparation
Heat oil in a deep frying pan over medium heat. Add the peppers and onions cut into small strips, chopped garlic and ¼ teaspoon of salt. Cook for 10 minutes, stirring occasionally. Add cumin and oregano and mix well.
Remove excess fat from the pork, cut the meat into large pieces and place in the pan. Pour in the broth mixed with tomato paste. Season with salt to taste. Reduce heat and bring to a boil. Then cover the pan with a lid and place in an oven preheated to 180°C for 2.5–3 hours, until the meat is very soft.
Then skim the fat from the pork and vegetables. Use a fork to separate the meat into pieces, add the olives, vinegar and chopped parsley. The dish goes well with.
bbcgoodfood.com Ingredients
- ½ bunch of rosemary;
- 150 g breadcrumbs;
- salt - to taste;
- ground black pepper - to taste;
- 2 eggs;
- 8 pieces of pork fillet;
- 4 tablespoons butter.
Preparation
Grind the rosemary and mix it with breadcrumbs and spices. In another bowl, beat the eggs. Beat the fillet a little. Dip each piece first into the eggs and then roll in the breadcrumb mixture. Fry in melted butter for 5-7 minutes on each side.
delish.com Ingredients
- 50 g brown sugar;
- 2 tablespoons soy sauce;
- a piece of ginger about 7 cm long;
- 2 cloves of garlic;
- ground black pepper - to taste;
- 4 pork fillets, about 3 cm thick;
- salt - to taste;
- 2 tablespoons butter;
- 400 g Brussels sprouts;
- a few green onions.
Preparation
Mix sugar, soy sauce, grated ginger, grated garlic and pepper. Rinse the pork and dry with a paper towel. Rub the meat with salt and pepper.
In a saucepan or frying pan over high heat, melt 1 tablespoon butter and 2 tablespoons vegetable oil. Fry the pork until golden brown, then turn it over and pour the prepared sauce into the saucepan. Fry the meat over medium heat for about 5 minutes, turning if necessary. The meat should be completely covered with sauce.
Cut the Brussels sprouts lengthwise into quarters. In another frying pan, melt the remaining butter and fry the cabbage for 3-4 minutes until lightly browned. Season with salt and pepper. Place pork and cabbage on a platter and garnish with chopped green onions.
bbcgoodfood.com Ingredients
- 1 large potato;
- 1 teaspoon vegetable oil;
- 500 g minced pork;
- 1 onion;
- 1 clove of garlic;
- ¼ teaspoon ground cinnamon;
- ¼ teaspoon ground cloves;
- ¼ teaspoon ground nutmeg;
- salt - to taste;
- ground black pepper - to taste;
- 100 ml meat broth;
- 400 g;
- 1 egg.
Preparation
Drain and puree. Heat the oil in a frying pan and add the minced meat and chopped onion. Fry until the ingredients are browned. Add chopped garlic, cinnamon, cloves, nutmeg, salt, pepper and broth. Remove from heat, add cooled puree and mix well.
Divide the dough into two parts and roll each one out. Place the first layer in a round baking dish. Fill the pie with filling and cover with another layer of dough. Firmly connect the edges of the layers. Brush the pie with beaten egg and place in an oven preheated to 200°C for 25–30 minutes until the dough is lightly browned.
lifestylefood.com.au Ingredients
- 2 red bell peppers;
- 1 red onion;
- a few tablespoons of olive oil;
- salt - to taste;
- ground black pepper - to taste;
- 1 tablespoon sugar;
- 3 tablespoons red wine vinegar;
- ½ bunch of basil;
- 2 bone-in pork chops;
- 2 cloves of garlic;
- several sprigs of thyme;
- 2 tablespoons butter.
Preparation
Cut the peppers and onions into thin strips. Place them in a frying pan with heated olive oil, add salt, pepper and sugar. Cook, stirring occasionally, over high heat for 4 to 5 minutes until the vegetables have softened. Then pour in the vinegar, cook for a minute, reduce the heat and fry for another couple of minutes. Add chopped basil leaves to the vegetables, mix well and place on a plate.
Make vertical cuts in the fat: this will prevent the meat from curling when frying. Season the pork with salt and pepper. Heat the olive oil in a frying pan and add the meat, flattened garlic cloves and thyme.
To make the meat juicier, add butter to the pan. Fry the pork for 3-4 minutes on each side, basting with pan juices. Place the cooked meat and leave for 10 minutes. Place the roasted vegetables on a serving platter and top with the pork.
delish.com Ingredients
- 70 ml white vinegar;
- 50 g sugar;
- 4 tablespoons of ketchup;
- 5 tablespoons cornstarch;
- 1 teaspoon water;
- 450 g pork fillet;
- salt - to taste;
- 4 tablespoons of vegetable oil;
- 1 red bell pepper;
- 1 onion;
- 250 g pineapple;
- 200 g rice.
Preparation
Pour vinegar into a small saucepan, add sugar, ketchup and ginger. Bring to a boil, reduce heat and simmer for another 10 minutes. In a separate bowl, combine 1 teaspoon cornstarch and water and add this mixture to the pan. Mix the sauce well.
Cut the pork into small cubes and pat dry with paper towel. Roll the meat in the mixture of the remaining starch and salt. Fry the pork in a frying pan with hot oil for a few minutes, then place on a paper towel.
Drain excess oil from the pan and fry the diced onion and pineapple. After 5 minutes, add meat and sauce to them. Boil the rice and serve it with the pork in the sauce.
bbcgoodfood.com Ingredients
- 3 tablespoons vegetable oil;
- 350 g pork fillet;
- 1 teaspoon ground paprika;
- 1 teaspoon ground cumin;
- 220 ml;
- 100 g frozen green peas;
- 1 ½ tablespoons Greek yogurt;
- salt - to taste;
- a few sprigs of cilantro.
Preparation
Heat 1 tablespoon of oil in a frying pan and fry the fillet cut into small strips for 3-4 minutes. Place the meat, pour the remaining oil into the pan and add spices. Fry them for a minute to release the spicy aroma.
Pour in the broth and cook over high heat for 3-4 minutes. When the broth is half as much, add the peas to the pan. Remove from heat, add yoghurt and salt and stir. Then add the cooked pork, stir and sprinkle with chopped herbs.
delish.com Ingredients
- 4 tablespoons olive oil;
- salt - to taste;
- ground black pepper - to taste;
- 4 pork fillets;
- 1 onion;
- 4 green apples;
- 120 ml apple cider vinegar;
- 100 g yellow raisins;
- 1 teaspoon ground ginger;
- ¼ teaspoon dry mustard;
- 1 pinch of cayenne pepper.
Preparation
Heat 2 tablespoons oil in a skillet over medium heat. Rub the meat with salt and pepper and fry for 2 minutes on each side. The meat should be browned. Place the pan in an oven preheated to 200°C for 5 minutes, then transfer the pork to a plate.
Heat the remaining oil in a saucepan over medium heat. Reduce heat and fry chopped onion for about 6 minutes. Peel the apples, cut into cubes and add to the onions. Fry for 4 minutes. Add vinegar, raisins and spices, mix well and cover with a lid. Cook for another 3-4 minutes, stirring occasionally. The apples should become soft, but should not fall into pieces. Season with salt and pepper and spoon the chutney over the pork.
Pork is one of the most popular types of meat in our country. Housewives use various parts of the pork carcass to prepare delicious holiday or everyday dishes. The shoulder part, regardless of the heat treatment method, always turns out juicy and incredibly tasty. Let's think about what to cook from pork shoulder.
Sharing culinary ideas
What to cook from boneless pork shoulder? The variety of dishes will pleasantly surprise even experienced housewives and professional chefs. Let's start with the heat treatment process. The shoulder part of a pork carcass is most often fried in a frying pan or grill, or baked in an oven. You can also grill it, boil it, and even steam it.
To improve the taste, add marinade:
- citrus;
- wine;
- pomegranate;
- sour cream;
- spicy;
- spicy;
- soy;
- honey
The list of food options is endless. Of course, additional ingredients are important. Pork tenderloin has a versatile flavor, so you can cook it casually with onions or unusually with a Mexican mixture and a spicy sauce. Rely on personal taste preferences.
On a note! The shoulder blade makes a very tender boiled pork. This dish is an alternative to sausage products.
The holiday is approaching!
Even an inexperienced housewife can cook pork shoulder in foil. Many people call this dish boiled pork. Indeed, it is recommended to roll a piece of pork and tie it with kitchen twine. Bake the meat in one piece in aluminum foil. To create an appetizing golden brown crust, at the end of cooking, carefully unfold the foil and simmer the meat for some more time in the oven.
On a note! If your oven is equipped with a grill, you can use this function while cooking the pork shoulder.
Compound:
- 1.5 kg pork shoulder;
- ground allspice and salt to taste;
- 2 tbsp. l. sweet paprika;
- head of garlic;
- 1½ tsp. dried basil;
- 4-5 pcs. laurel leaves.
Preparation:
For real gourmets
How to cook pork shoulder in a frying pan? This is perhaps the easiest way to cook pork. Even a housewife without culinary skills can fry meat. But only a true professional can make pork shoulder exquisite and surprisingly tasty. It all depends on the marinade. Try to take a fresh look at the usual type of meat and cook it in a cognac-honey marinade with the addition of lemon and ginger.
Compound:
- 0.4-0.5 kg pork shoulder;
- 0.1 l cognac;
- 2 tbsp. l. refined olive oil;
- 1 tsp. hot capsicum;
- 1 tbsp. l. chopped ginger root;
- a pinch of salt;
- 2 tbsp. l. honey;
- 1 lemon;
- 3 pcs. garlic cloves.
Preparation:
How to cook delicious pork shoulder?
You can whip up a delicious pork shoulder dish. If you no longer know what to treat your household, pay attention to a simple but at the same time delicious dish - pork with mushrooms in sauce.
Compound:
- 0.5-0.6 kg pork shoulder;
- 100 g fresh champignons;
- wheat flour - 2 tbsp. l.;
- salt and ground allspice to taste;
- refined sunflower seed oil - 3-4 tbsp. l.;
- tomato juice - 1 tbsp.;
- 2-3 pcs. garlic cloves;
- sour cream - 2 tbsp. l.
Preparation:
- Wash and dry the cooled pork shoulder.
- Cut it into equal portion pieces.
- We wash fresh champignons and chop them into plates.
- Salt the meat to taste, add ground allspice.
- Pour flour into a plastic bag and place pieces of pork shoulder.
- Shake it well.
- Place the breaded meat in a colander for a couple of minutes.
- In a frying pan, heat the refined sunflower seed oil.
- Add the pork and fry until golden.
- Then add the chopped champignons.
- In a separate container, combine tomato juice, sour cream, chopped garlic cloves and salt.
- Pour this gravy over the meat and mushrooms, cover with a lid and simmer until done over low heat.
Pork shoulder in the oven As a cold or hot appetizer, it can diversify and decorate any holiday table. Pork shoulder, like the neck, differs from other parts of pork in its softness, so it is ideal for baking, stewing and making kebabs.
There are very, very many options for baking pork shoulder in the oven. For example, if you bake a pork shoulder with a bone, it is best served as a hot dish. Boneless crumb is used as a cold cut for baking.
There are two ways to bake pork shoulder - with and without preliminary marinating. In the first case, it is soaked in a special spicy marinade with the addition of vinegar for several hours. If there is no time for marinating, then the second method is suitable - coating the meat with a pleasant mixture.
It is clear that in the first case, meat soaked in marinade will turn out more juicy. But in the second case, you can also get no less tasty juicy and tender meat if you use foil to bake it. Thanks to it, the meat will be baked without losing its juices.
Today I want to bring to your attention a simple oven baked pork shoulder recipe. Thanks to a large number of different spices and foil, the meat will be soft.
Ingredients:
- Pork shoulder weighing up to 2 kg.,
- Spices: black pepper, thyme, turmeric, mixture of spices for meat, paprika - 1 teaspoon each,
- Table vinegar – 1 teaspoon,
- Salt – 1 teaspoon,
- Olive oil – 3-4 tbsp. spoons,
- Garlic – 2-3 cloves
Pork shoulder in the oven - recipe
If you bought a fresh piece of pork shoulder, then before baking it is advisable to rinse it with cold water, then blot it with napkins or a paper towel to get rid of excess water. After this, inspect the meat. If there are films or large veins on the blade, then it is best to cut them off.
Thaw frozen pork shoulder at room temperature before baking. If you don’t have time, you can speed up the process of defrosting meat using a microwave. Although, after a microwave oven, meat loses a lot of moisture, so it is advisable to resort to this method of defrosting meat only in extreme cases.
For the marinade we need spices, salt, olive oil, vinegar or lemon juice. Before preparing the marinade, season the meat with garlic. Peel the garlic cloves. Cut them in half lengthwise. Use a knife to pierce not too deep holes in the shoulder blade. Insert pieces of garlic into them.
Place black pepper, turmeric, meat spice mix, and paprika into a bowl.
Add thyme.
Add salt to the bowl with spices.
Pour in vinegar.
Pour in olive oil.
Stir.
Lubricate the pork shoulder with the resulting marinade on all sides.
Spread a piece of foil on a baking sheet. Put it on it.
Wrap the spatula in foil as tightly as possible to achieve a better seal.
Preheat the oven to 190C. Place in foil on a baking sheet. Put it in the oven. Bake the pork shoulder in foil at this temperature for 50-60 minutes. After this, open the meat. Keep it in the oven for another 15 minutes so that the top part dries and sets into a crust.
That's it, the meat can be considered ready. Transfer it to a plate. Pork shoulder baked in foil It can be served either hot or cold, but most often it is served as a cold appetizer, cut into thin slices. Once the meat has cooled to room temperature, transfer it to the refrigerator. After it has been there for a few hours, you can cut it into even slices.
Like any other pork baked in foil, pork shoulder goes very well with hot sauces. You can serve adjika, mustard, horseradish, horseradish, and spicy tomato sauces with meat. In addition to the sauce, the meat needs a side dish. As a side dish, baked potatoes and other vegetables are perfect, which you can bake along with the meat. Enjoy your meal. I will be glad if you liked this recipe for baked pork shoulder in foil and find it useful.
Pork shoulder in the oven. Photo
You can also cook incredibly juicy bone-in pork shoulder in foil.
Ingredients:
- Pork shoulder with bone – 2 kg.,
- Salt – 0.5-1 teaspoon,
- Basil – 4-5 leaves,
- Rosemary - a couple of leaves,
- Olive oil – 2-3 tbsp. spoons,
- Garlic – 2-3 cloves,
- Black pepper and paprika - a pinch each.
Pork shoulder on the bone in foil - recipe
Rinse the spatula and dry it. Prepare a spicy mixture to rub on it. Wash the basil leaves. Peel the garlic. Finely chop the basil with a knife. Place in a bowl. Squeeze the garlic.
Add black pepper, paprika, salt. Add a couple of rosemary leaves. Pour in olive oil. Mix all sauce ingredients.
Rub with the resulting sauce. Wrap it in foil. Bake the meat at 180C for one hour.
You can also bake pork shoulder in foil in orange sauce. To prepare the dish you will need the following set of products.
Ingredients:
- Pork shoulder – 2 kg.,
- Orange – 1 pc.,
- Salt – 1 teaspoon,
- French mustard beans - 1 tbsp. spoon,
- Garlic cloves – 3-4 pcs.,
- Spices: black pepper, paprika, dried garlic, Provençal herbs,
- Olive or sunflower oil – 3-4 tbsp. spoons
Pork shoulder in orange sauce - recipe
Prepare the pork shoulder as described in the previous recipes. Stuff it with garlic cloves cut into two parts.
Peel the orange. Cut it into slices. Grind into puree with a blender.
Transfer to a bowl.
Add spices, salt and mustard. Pour in the oil. Mix the marinade.
Lubricate the pork shoulder with the resulting marinade. Wrap it in foil. Bake for 40-50 minutes at 190C. After this time, open the meat and let it sit for another 15 minutes.
Pork shoulder (also known as "shoulder neck" or "pork butt") is a cut of meat from the top of the front leg of a pig - in other words, the "shoulder". Typically, pork shoulder is cooked slowly and gradually to create a tender and juicy piece so that the "meat falls off the bone." No matter how you cook it, this versatile cut can be served as a main dish, tucked into sandwiches, or roasted at a summer barbecue. Start with step one to learn how to cook pork shoulder.
Ingredients
Pork shoulder - 1 kg (for 2–3 people)
Olive or vegetable oil (for frying in a pan or on the grill)
Salt, pepper and other basic seasonings
Sample recipe with dry spices
1/4 cup paprika
1/4 cup chili powder
1/4 cup salt
2 tbsp. l. black pepper
2 tbsp. l. garlic powder
1 tbsp. l. onion powder
Sample recipe with marinade
1/2 cup apple juice
1/2 cup water
1/4 cup brown sugar
1/4 cup salt
1 tbsp. l. soy sauce
1 tbsp. l. hot soy seasoning
Steps
Roasting pork shoulder
It's hard to go wrong with a classic roast. This method produces an excellent, juicy and very hot piece of pork that is a delight to carve. You just need to brown the pork shoulder (besides the meat) in an oven, Dutch oven, or heat-resistant metal rack.
- Place pork on rack, fat side up. As the pork cooks, the fat will soak into the meat and melt and run down the pork. This essentially soaks the pork in fat without you having to do anything.
-
Rub your favorite herbs, spices, or marinade into the pork. Be very generous with seasonings - by and large, what makes pork delicious is the crust, the taste of which is determined by the seasonings used. There are a great variety of seasonings and spices for cooking pork shoulder. Some can be bought in stores, while others can be made at home.
- When in doubt, simply rub in salt, pepper, garlic and a few basic spices of choice (especially thyme and coriander). If seasonings do not adhere well, lightly coat the meat with olive oil first.
- To marinate pork, it must be immersed in a solution that is usually made from oil, along with one or more acidic ingredients and seasonings to taste. Acidic ingredients “cut” the oil in the marinade, which ensures a pleasant taste in the finished product and avoids excessive fat content. Let the pork sit in the marinade for at least four hours, up to a day or more.
- You can also use the sample dry spice and marinade recipes above.
-
Roast the pork shoulder for about an hour per pound of meat. Cook the pork shoulder long and slow. The roast should be cooked in the oven for about 1 hour per half kilo of meat. If necessary, if the pork is cooking too quickly, you can reduce the temperature - many recipes call for 163°C instead of 177°C.
- When the pork is done, the skin should be crispy, the internal temperature of the meat should be between 70°C and 85°C, and any bone in the meat should wiggle easily when picked up and shaken.
-
Let the pork sit for 10-15 minutes before slicing. Like other meats, pork tastes best when it is allowed to rest after being removed from the oven. Resting the meat allows it to sit through its internal heat and reabsorb moisture that was lost if the meat was cut immediately after coming out of the oven.
- After a short rest, the meat is ready. Enjoy this delicious roasted pork shoulder!
Slow Cook Pork Shoulder
There's nothing better than tender, mouth-watering, mouth-watering, slow-cooked pork. Pork cooked this way becomes so tender and juicy that it can be pulled apart with just a fork. Many recipes for pulled pork, carnitas and other dishes using shredded pork require slow cooking. For this method you will need a slow cooker.
-
Let the pork come to room temperature. As above, remove the pork from the refrigerator or freezer and let it warm through naturally. If the meat is frozen, let it defrost overnight.
Heat a frying pan over medium heat. While you wait for the pork to heat through, place a Dutch oven or skillet on the stove. When it is hot enough for a drop of water to boil on it, add a few tablespoons of oil.
Cook the golden pork shoulder in a skillet. Place a piece of pork shoulder in the pan. Cook over high heat until golden brown on all sides (a few minutes per side). Slow cookers cook using wet steam - they are not able to provide the pork with a tasty crust, which is why you will have to first fry the outer part of the pork in a frying pan and only then put the meat in the slow cooker.
Add seasonings and/or vegetables to the pan. You can cook delicious pork on its own, but if you're using the slow cooker to simmer the roasted meat to juicy, savory perfection, be sure to add other ingredients to the pot as well. Vegetables and seasonings will add their own flavor to the pork (and vice versa), which will enrich the flavor of the dish. In addition, slowly simmering vegetables will be an excellent side dish for pork.
- Add your favorite vegetables. Chopped onions, garlic, carrots and potatoes work great.
- Plus, seasonings are easy to come by. For Latin carnitas, you can try cumin, garlic powder and paprika, and for European flavors, try sage, rosemary and thyme.
-
Coat pork (and other ingredients) with liquid of choice. Place pork shoulder in pan and top with desired ingredients. Sprinkle everything with seasonings. Then coat 1/2 to 3/4 of the pork shoulder with the liquid. You can use water, unsweetened apple juice, or other liquid. Choose based on what pairs with the ingredients and seasonings in the pork dish you're preparing—there's no "right" answer here. Feel free to mix and match!
- If you make the carnitas above, simmer it in the slow cooker with Mexican beer for a delicious, rich flavor.
- You can use the remaining liquid as a sauce or gravy for cooked pork.
-
Cook on low heat for 8–10 hours. Cover the pan with a lid and begin the long, slow cooking process. Slow cooking gives you flexibility in terms of time, but as a rule of thumb, there's about 2 hours of cooking time for every pound of meat. Check the dish several times during cooking and add more liquid if necessary.
- The pork shoulder is done when it is very tender and pulls away from the bone with just the slightest effort.
-
For pulled pork dishes, use forks to shred the meat before serving. Many slow-cooked pork dishes (such as carnitas) are eaten as "pulled" pork - meat cut into small pieces. To make pulled pork, open the slow cooker, when the meat is done, use two forks or tongs and shred the pork. Continue until you are satisfied with the result.
Grilled pork shoulder
For summer parties, there's nothing better than grilled pork shoulder. The aroma (and tone) of a pork shoulder sizzling on a hot grill will drive pork lovers crazy. Take a gas or classic grill (don't forget about bricks).
Let the pork shoulder sit. Allow the pork shoulder to reach room temperature before cooking. If you just took it out of the refrigerator, let the pork sit for about half an hour before you start cooking it. If you take it out of the freezer, let the pork defrost overnight.
Preheat oven to 177°C. While you're waiting for the pork to heat through, you'll want to preheat the oven (especially if it's slow to heat). If the pork is frozen and thawed, you need to wait until the defrosting process is complete before turning on the oven.
Place pork on a rack in a roasting pan. Use a trivet to prevent the pork from simmering in its own juices while cooking. A heat-resistant tray will allow you to collect all the pork juices that drain during the cooking process. Use these juices as gravy or discard them after cooking.
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