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I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.
I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.
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If you are a garlic-lover then you will like this recipe! Plan ahead the roast needs to refrigerated overnight and left out at room temperature for 1-1/2 hours before roasting. If you do not have a roasting pan, then cover the pan completely with heavy foil.
Cooking with fruit will, of course, impart sweet overtones to a dish, and though this sort of thing is relatively rare in modern Italian cooking, it was quite common in the past. In short, a step back into the past and a tasty change of pace besides. The onions should ideally be borrettane, which are small and sweet. Any small sweet onion will work, however, and if need be you can make do with plain button onions.
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To take the chill off the roast let it stand at room temperature for 30 minutes before cooking.
I had a Boston Butt Pork Roast and I didn't want to use a crockpot and don't have a grill, so I came up with this method.And thought it came out pretty well.As with all my recipes, please adjust the seasonings according to your tastes. Submitted on August 31st.2010.
At the 2005 World Pork Expo (aka the Great Pork BarbeQLossal), my first-ever competition, a barbecue vet came up to me and whispered, “Just think apple.” I never did get his name, but I did apply his advice. After all, apple is a very friendly flavor to pork. Yet I wasn’t going to just dump some apple juice in my sauce. I wanted to hit the flavor from many different angles. So along with apple juice and jelly, I used apple cider vinegar for its lively acidity and grated green apple for its freshness and crunch. The effect borders on the subliminal: You’re not going to taste it and think, “Aha, that must be apple jelly!” But the warm, familiar association the flavors conjure up makes this dish a winner. Plus, the crushed red pepper in there creates a rollercoaster of flavor: Some bites bring a rush of heat, which mellows during the next few bites only to come roaring back. Oh, and did I mention that I won Grand Champion?
Pork shoulder is what they call the top of the front leg of the hog; it's not exactly a shoulder, but if you think about it, it kind of is. It is comprised of two parts: The lower (or "arm") portion of the shoulder is most commonly called the "picnic" or "picnic ham." True ham comes only from the hind legs; the picnic of the shoulder, though, is often smoked like ham, and some historians speculate that it got it's nickname because it's inexpensive and thus a good cut for casual dining, not for a formal affair when a "real" ham is traditionally served, like at Easter, Thanksgiving, or Christmas. The upper part of the shoulder, often called the "Boston butt," also known as a "Boston blade roast," comes from the area near the loin and contains the shoulder blade bone. It is an inexpensive cut that's packed with muscle, and so without proper tenderizing and cooking it can be unmanageably tough. However, it is well marbled and full of flavorful fat, and thus is ideal for smoking over low temperature; it is the classic meat used for all "pulled pork" in barbecue throughout the South. At Memphis in May contests, which are the first ones I learned to cook for, the whole pork shoulder is always used. At KCBS contests, you can use either a whole shoulder or the Boston butt by itself. I'm used to cooking the whole thing, so that's what I usually do. History and contest rules aside, here's the best way in the world to cook a pork shoulder.
A fall off the bone slow roasted Pork Butt, good served on soft rolls.
Injecting a Boston butt with marinade, coating it with rub, and slow-cooking on the grill will give you the juiciest pulled pork butt you've ever tasted.
The other white meat, delish! Roasted! Chill time is 8 to 12 hours, not included in cook time.
A slow cooker makes pork butt roast easy to prepare—just a few simple steps, then the cooker does the work for you.
This recipe came from the recipe book that came with my rival crock pot. I have lost my recipe book so am writing this from memory and experience. This is a wonderful recipe for a tasty, inexpensive, and really easy pork roast. This recipe is for pork butt (shoulder) roast. I do not know if it would work for pork loin or tenderloin roast because they don't have enough fat and may become tough.
Perhaps no type of meat is better suited to slow cooking than pork shoulder. Although not generally considered the most tender, this cut becomes meltingly sublime when simmered for hours at low heat. The steam created also helps keep the meat ultramoist. To cut down on prep time, ask your butcher to cube the shoulder for you.
The pork shoulder roast practically melts into this flavorful sauce. A hearty pasta like rigatoni is the perfect choice, and the ragu is also good on polenta.
Related recipes below.
Use your favorite barbecue sauce in this crockpot pork roast recipe. This is a basic recipe for pulled pork shoulder using a boneless or bone-in shoulder, but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly.
Roast pork butt with a marmalade glaze and onions.
Serve hickory smoke-infused pork shoulder at your outdoor festivities throughout the summer. Serve the shredded pork on buns for sandwiches or use it to top salads and baked potatoes.
Pork all over Denmark is hauntingly tender. Ruggiero was particularly taken with the pork belly she tasted at the restaurant Gammel Møntcrisp, but succulent and rich. To re-create these qualities, Ruggiero devised a version that requires minimal effort but promises stunning results: Pork shoulder is braised first, until it's super tender, and then flash-seared for a golden crust. The aroma alone will convince you that this unorthodox technique is entirely worthwhile.
This tangy marinade for grilled pork shoulder is swimming with spices. You'll really taste the garlic!
Roasting the meat for almost seven hours makes it tender and succulent. The bright, fresh salsa verde is the perfect accent for the rich meat.
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