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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.

                                                                  Ingredients
                                                                  • Yes No 6 1/2 lb pork roast, shoulder
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 firmly packed cup brown sugar
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/2 cup vinegar
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tsp lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No potato chips
                                                                  • Soak your hickory chips for at least 8 hours.
                                                                  • Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
                                                                  • While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
                                                                  • Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
                                                                  • Let stand 10 to 15 minutes before slicing.
                                                                  • Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal

                                                                  I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.

                                                                  Ingredients
                                                                  • Yes No 5 lb Boston butt
                                                                  • Yes No 1/3 cup prepared yellow mustard
                                                                  • Yes No 1/2 cup your favorite barbecue rub
                                                                  • Rinse roast and remove as much fat from the outside as is practical.
                                                                  • Dry the roast and slather with mustard.
                                                                  • Add enough rub to cover the roast evenly (don't be stingy).
                                                                  • Using hands, rub the spices and mustard into the roast on all sides.
                                                                  • Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
                                                                  • Place the roast into the crock pot and set on low.
                                                                  • Cook the roast until it is 190 to 200F internal temperature.
                                                                  • During the dook, the liquids collected may be removed and chilled for defatting.
                                                                  • Depending on how "hot" your crock pot cooks, this may take 6 to 10 hours on low or 4 to 5 hours on high. I recommend using temperature rather than time.
                                                                  • Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
                                                                  • Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
                                                                  • Wet the roast with a portion of the defatted juices and mix.
                                                                  • Serve with your favorite sauce, applied on the side or on top for sandwiches.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 9 hours
                                                                  • Total Time: 9 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  Ingredients
                                                                  • Yes No 1 8 lb boston pork butt
                                                                  • Yes No 2 tbsp prepared yellow mustard
                                                                  • Yes No 4 oz spice rub
                                                                  • Yes No 1 cup apple juice
                                                                  • Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
                                                                  • Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 5servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 hours
                                                                  • Inactive Time: 8 hours
                                                                  • Total Time: 18 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker

                                                                  Scroll down to see more pork shoulder recipes.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb pork shoulder roast
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 10 3/4 oz condensed cream of mushroom soup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash cayenne pepper, ground
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 lb potato
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Brown roast in hot oil in large Dutch oven. Pour off fat. Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast. Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender. Remove bay leaf. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast. posted by Burbage More Pork Shoulder Recipes Smoked Pork Shoulder Pressure Cooker Pork Roast Barbecued Boston Butt Orange Roasted Pork Shoulder Brunswick Stew with Cooked Boston Butt More Pork Roasts Roasted Pork Loin with Potatoes Beer Braised Pork Loin Barbecued Pork Loin Pineapple Pork Loin Pork Loin with Apples Braised Pork Loin Recipe Roast Pork Loin with Stuffing Orange Glazed Pork Loin Roast South Pacific Pork Loin Roast Cherry Glazed Pork Loin Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Pork Recipes Index Pork Chop Index Crockpot Pork Chops Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    serving platter
                                                                  • Yes No
                                                                    pressure cooker
                                                                  • Yes No
                                                                    slow cooker

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 6 lb Boston butt
                                                                  • Yes No garlic clove
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp white vinegar
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 tbsp louisiana hot sauce
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1 pinch italian seasoning
                                                                  • Yes No salt and pepper
                                                                  • Cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish).
                                                                  • Place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat.
                                                                  • Remove from the fridge and allow to sit for 1-1/2 hours or just until the meat is almost room temperature (this might take more than 1-1/2 hours).
                                                                  • Set oven to 375 degrees.
                                                                  • Place the roast in a small or medium-size oval roasting pan with a fitted lid.
                                                                  • In a small cup or bowl mix together 4 tablespoons flour with 1-1-/2 tablespoons salt, 2 teaspoons Italian seasoning, garlic powder and 1 teaspoon black pepper.
                                                                  • Sprinkle the flour/seasoning mix all over the roast.
                                                                  • Pour 2 cups water and the vinegar into the bottom of the roasting pan.
                                                                  • Add in the onion and whole garlic cloves.
                                                                  • Drizzle the pork evenly with hot sauce.
                                                                  • Cover with the lid and cook for 3-1/2 hours or until very tender.
                                                                  • Remove pork from the roasting pan and wrap tightly in foil.
                                                                  • Pour 1 cup pan drippings into a 2-cup pyrex measuring cup; let stand 10 minutes, then skim off the fat from the top of the glass.
                                                                  • Melt butter in a large skillet over medium-high; whisk in the remaining 2 tablespoons flour, the pan drippings, broth, red wine and 1/2 teaspoon Italian seasoning; bring to a boil, whisking constantly, then reduce heat to medium and simmer for about 10 minutes.
                                                                  • Season gravy with black pepper.
                                                                  • Serve the gravy with the roast.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 6
                                                                  • Prep Time: 24 hours
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 1 day 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 whole pork shoulder
                                                                  • Yes No 1 gallon chicken broth
                                                                  • Yes No 3 cup commercially prepared dry barbecue spice rub, ground to a powder
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup commercially prepared barbecue sauce
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 1 lb butter
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No a smoker, a meat injector
                                                                  • Light a fire in the smoker or grill. Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F.
                                                                  • Meanwhile, remove the pork shoulder from the refrigerator and it rest at room temperature for 1 hour.
                                                                  • Bring the chicken broth to a boil in a large pot. Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until dissolved. Using a handheld mixer or whisk, gradually incorporate the melted butter and olive oil. Mix until the broth and fat emulsify then set the marinade aside to cool.
                                                                  • Rub the pork shoulder all over with the remaining cup of dry rub then set the meat aside for 20 minutes. Measure the marinade, and then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio. Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can absorb no more.
                                                                  • Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature). After about 4 hours the pork should have turned a rich red-brown. Remove the meat from the cooker, wrap it in aluminum foil, and then return it, fat side down, to the grill or smoker. At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees F. at the center. (This should take about 4 more hours; the bones will pull clean while the meat stays firm.)
                                                                  • Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. Using a large fork, pull the meat from the bones and serve.
                                                                  Yields: 6servings
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 10 hours
                                                                  • Total Time: 11 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    aluminium 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.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb pork shoulder butt
                                                                  • Yes No 1/2 lb button onions
                                                                  • Yes No 1 lb plum
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 6 inch, 15 centimeter rosemary
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Tie the meat with the twine so it will keep its shape as it cooks, slipping the rosemary sprigs under the string. Heat the butter and the oil in a casserole and brown the meat over a gentle flame, turning it every now and again. When it's browned on all sides, season it with salt and pepper, sprinkle the wine over it, and add the bay leaves and the cloves; simmer it, partially covered, for about an hour. Peel the onions if need be and blanch them in lightly salted water for 5 minutes; add them to the meat when it's half cooked, and after 10 minutes more the prunes, which should be pitted and chopped. When the meat is done transfer it to a platter. Blend the drippings and half the plums, spoon the sauce over the roast, and serve it with the onions and the remaining prunes. The wine? Red, and perhaps a Valpolicella Classico Superiore. Yield: 4-6 servings Roast Pork Shoulder Butt with Onions and Plums.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                    Supplies:
                                                                  • Yes No
                                                                    butcher's twine
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    string

                                                                  Scroll down to see more pork shoulder recipes.

                                                                  Ingredients
                                                                  • Yes No boston butt roast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No bbq sauce you desire
                                                                  • Place the meat in the crock pot with water, salt and pepper. Cover and set crock pot on LOW and cook for 10 hours. Two or four hours before serving, drain off excess liquids, shred meat and remove fat, and pour a little barbecue sauce on the meat. Serve the shredded barbecued pork with buns, with extra barbecue sauce on the side. More Pork Shoulder Recipes Smoked Pork Shoulder Pressure Cooker Pork Roast Simmered Boston Butt with Vegetables Orange Roasted Pork Shoulder Brunswick Stew with Cooked Boston Butt More Pork Roasts Roasted Pork Loin with Potatoes Beer Braised Pork Loin Barbecued Pork Loin Pineapple Pork Loin Pork Loin with Apples Braised Pork Loin Recipe Roast Pork Loin with Stuffing Orange Glazed Pork Loin Roast South Pacific Pork Loin Roast Cherry Glazed Pork Loin Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Pork Recipes Index Pork Chop Index Crockpot Pork Chops Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pressure cooker

                                                                  To take the chill off the roast let it stand at room temperature for 30 minutes before cooking.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz teriyaki sauce
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 6 lb boston butt pork roast
                                                                  • Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag. Cut deep slits in roast using a paring knife; add roast to marinade. Cover or seal, and chill 8 hours, turning occasionally.
                                                                  • Soak wood chunks in water 1 hour.
                                                                  • Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
                                                                  • Drain wood chunks, and place on coals. Place water pan in smoker; add water to depth of fill line. Place roast in center of lower food rack.
                                                                  • Cook, covered, 6 to 8 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional water, if necessary. Remove from smoker; cool slightly. Chop or shred; serve with barbecue sauce.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    charcoal

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 4 lb Boston butt
                                                                  • Yes No 1 1/2 cup brown sugar
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 1/2 cup barbecue sauce, i used sweet baby ray's hickory and brown sugar
                                                                  • Preheat oven to 250 degrees.
                                                                  • In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
                                                                  • Line a small roasting pan with foil ( makes clean up easier ).
                                                                  • Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
                                                                  • Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
                                                                  • Turn temp up to 350 degrees.
                                                                  • Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 7 hours
                                                                  • Total Time: 7 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil

                                                                  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?

                                                                  Ingredients
                                                                  • Yes No one 7 to 9 lb to 9 pound bone in pork butt
                                                                  • Yes No 3 cup apple juice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 6 tbsp firmly packed golden brown sugar
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 tsp Maggi Seasoning
                                                                  • Yes No 6 tbsp prepared yellow mustard
                                                                  • Yes No 6 tbsp water
                                                                  • Yes No 1 1/2 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 tbsp apple cider vinegar
                                                                  • Yes No 1/4 cup hatch
                                                                  • Yes No 2 tbsp sweet paprika
                                                                  • Yes No 2 tbsp firmly packed dark brown sugar
                                                                  • Yes No 1 1/2 tsp mustard powder
                                                                  • Yes No 3/4 tsp garlic salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Yes No 1 cup apple juice spray
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 1/4 cup prepared yellow mustard
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup barbecue sauce
                                                                  • Yes No 1 cup apple jelly
                                                                  • Yes No 1 green apple, and on a microplane grater
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp crushed crushed red chili pepper
                                                                  • Yes No fleur de sel
                                                                  • Yes No 1 cup unsweetened apple juice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 medium sweet white onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 3 tbsp chili powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 cup tomato ketchup
                                                                  • Yes No 1/2 cup unsulfured blackstrap molasses
                                                                  • Yes No 1/2 cup prepared yellow mustard
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 1 jalapeno chile, on a microplane grater, stopping before the seeds
                                                                  • Yes No 1/2 granny smith apple, on a microplane grater
                                                                  • Combine the injection ingredients, stirring to dissolve the sugar and salt. Place the pork in a baking dish or a disposable aluminum pan. Working in a grid pattern, inject the pork butt with an injection needle. Let stand for 2 hours at room temperature.
                                                                  • Preheat an indirect barbeque with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250 degrees F.
                                                                  • Lightly pat the butt dry with paper towels. Combine all of the mustard moisturizer ingredients. Combine all of the seasoning blend ingredients. Lightly moisten the entire surface area of the pork with the moisturizer, sprinkle lightly with seasoning blend, and using your hands or a brush, blot all sides to evenly, but lightly coat with canola oil. (The remaining seasoning blend will be used later in the cooking). Place a remote thermometer in the thickest part of the butt, avoiding contact with the bone.
                                                                  • Place the meat, fat side down, in the cooker, until the internal temperature reaches 130 degrees F, about 3 hours.
                                                                  • Spay with the apple juice spray and continue to cook until the internal temperature reaches 160 degrees F, about 3 hours.
                                                                  • Meanwhile, combine the wrapping mixture ingredients. Tear off 2 sheets of heavy-duty aluminum foil and place over a baking dish or disposable aluminum pan, preferably a 13 1/2 X 9 5/8 X 2 3/4-inch lasagna pan.
                                                                  • Remove pork from cooker, take out the thermometer, place the meat on the foil, pour over wrapping mixture, and double wrap in the foil. Reinsert the thermometer, avoiding the bone, and transfer the wrapped pork in the pan back to the cooker. Cook until the internal temperature reaches 193 degrees F, 2 1/2 to 3 hours.
                                                                  • Meanwhile, line a small cooler with a beach towel or other large towels to insulate the inside of the cooler.
                                                                  • Remove the pork form the cooker. Take out the thermometer, wrap the foiled pork completely in plastic wrap, place back in the baking dish or disposable pan (use a clean pan if there has been any leakage), and transfer the pork in the pan to the cooler. Fold over the towel to cover. Close the cooler, and let rest for 1 hour.
                                                                  • Place a cooling or other flat rack inside a baking dish or disposable pan that will hold the pork butt. Remove the pork butt from the cooler and carefully unwrap on a sheet pan. At this point the meat will be very tender. Carefully transfer to the rack in the pan and sprinkle moderately with the seasoning blend. Place the pan with the pork back in the cooker for 30 minutes.
                                                                  • Meanwhile, combine all the BBQ sauce ingredients.
                                                                  • Remove the pan from the cooker and drizzle the meat on all sides with the barbeque sauce. Place back in the cooker for 20 minutes to tighten up the glaze.
                                                                  • Remove the pork but from the cooker and spray with the apple juice spray. Using bear paws or heat-proof gloves pull the pork, being sure to leave some in a semi-pulled, semi-chunk state. Mix with about half a cup of the remaining sauce and season with fleur de sel.
                                                                  • For APL BBQ Sauce:
                                                                  • Pour the oil in a large saucepan and cook over medium heat until it starts to shimmer. Stir in garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.
                                                                  • Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.
                                                                  • Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.
                                                                  • Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce and preserves. Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns. Reduce to a simmer. Continue to simmer, stirring often, until thickened, about 45 minutes.
                                                                  • Add the jalapeño and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.
                                                                  • Season to taste with additional allspice, cloves, salt and vinegar to taste.
                                                                  • For the Apple Juice Spray:
                                                                  • Combine the water and juice and place in a spray bottle.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 9
                                                                  • Total Time: 24 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    cooler
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    spray bottle
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Maggi
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 1 5 lb pork butt roast
                                                                  • Yes No 4 tbsp house seasoning, recipe follows
                                                                  • Yes No 2 tbsp seasoning salt
                                                                  • Yes No 4 tbsp liquid smoke, found in grocery store
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No barbecue sauce
                                                                  • Yes No 1 cup salt
                                                                  • Yes No 1/4 cup black pepper
                                                                  • Yes No 1/4 cup garlic powder
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice.
                                                                  • Serve with your favorite barbeque sauce.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    thermometer

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 18 to 20 lb to 20 pound pork shoulder, including the boston butt and picnic ham in one
                                                                  • Yes No 1 recipe hog injection
                                                                  • Yes No 1 cup recipe basic barbecue rub
                                                                  • Yes No 1 cup apple juice
                                                                  • Yes No 1 recipe hog glaze
                                                                  • Trim away any bone slivers from the exposed meat. Remove any visible excess fat. Square up the long sides of the shoulder to make it neat and uniform.
                                                                  • Place the pork shoulder in a large aluminum pan. (There's no skin to hold the liquid in, as there is on a whole hog, so the pan is necessary to catch the excess liquid.) Inject the shoulder with 2 to 3 quarts of the hog injection, all over the shoulder in about 1-inch squares. Let the injected shoulder sit, loosely covered, in the refrigerator for 2 hours.
                                                                  • Turn the shoulder upside-down in the pan, so that any excess injection that might remain infuses the meat. Let it sit upside-down for 15 to 20 minutes.
                                                                  • In the meantime, heat a smoker to 250°F.
                                                                  • Take the shoulder out of the pan and sprinkle the rub all over it, making sure to get the area by the shank. Place the shoulder, in its aluminum pan, in the smoker and cook for 3 hours.
                                                                  • Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum pan, and transfer the shoulder to the pan. Cover the pan with aluminum foil and place it in the smoker. Cook for 6 hours or until the internal temperature reaches 205°F.
                                                                  • Remove the pan from the smoker. Discard the foil. Brush the hog glaze all over both sides of the shoulder. Return the shoulder to the pan, put the pan back in the smoker, and cook for 1 more hour while adding no more heat to the smoker and allowing the internal temperature of the smoker to drop. The shoulder will effectively rest in the smoker this way.
                                                                  • Remove the pan from the smoker, and serve. Where I'm from, a pork shoulder is not sliced—it's pulled apart in chunks. There are a couple of different ways to do it, with knives and tongs and such, but the very best—and easiest—is with your hands. Wearing heavy-duty gloves, simply pull the meat apart gently and let your guests have at it. You can put it in a sandwich just like this, or you can chop it up after you've pulled it, if you like.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 35
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  Pork Shoulder
                                                                   8 h 15 m
                                                                  Ingredients
                                                                  • Yes No 2 4 lb pork shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No emeril's essence, recipe follows
                                                                  • Yes No 4 14 oz ketchup
                                                                  • Yes No 1 cup molasses
                                                                  • Yes No 1/2 cup worcestershire sauce
                                                                  • Yes No 4 oz soy sauce
                                                                  • Yes No 4 oz sesame oil
                                                                  • Yes No 1/2 cup minced ginger
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 2 1/2 tbsp paprika
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp cayenne pepper
                                                                  • Yes No 1 tbsp dried oregano
                                                                  • Yes No 1 tbsp dried thyme
                                                                  • Prepare the coals for the grill. The coals should be lit on one side of the covered grill. In a food processor, combine the sauce ingredients and puree until smooth. Season the mixture with salt and pepper. Season the butts with salt, pepper and Essence. Coat the butts with sauce and baste every 45 minutes throughout cookihg. After the coals are ready, about 45 minutes, place the butts on the grill. The butts should not be over any exposed flame. Cover the grill and vent slightly. Slow cook the butt for 6 to 8 hours, or until the meat is very tender.
                                                                  • Combine all ingredients thoroughly.
                                                                  • Yield: 2/3 cup
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    food processor
                                                                  Oink-Oink Pork Butt
                                                                   6 h 30 m

                                                                  A fall off the bone slow roasted Pork Butt, good served on soft rolls.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb pork shoulder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 cup worcestershire sauce
                                                                  • Yes No 6 tbsp cajun seasoning
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1/2 cup apple juice
                                                                  • Rinse pork butt and pat dry.
                                                                  • Sprinkle with salt & pepper,douse with worcestershire sauce.
                                                                  • Pour apple juice over.
                                                                  • Rub with Cajun seasoning.
                                                                  • Once well seasoned,coat with light brown sugar, slap that butt!
                                                                  • Heat oven to 450*, bake for 1 hour.
                                                                  • Reduce oven to 200* and bake for 4-6 hours.
                                                                  • Check, bake until meat falls off the bone.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Barbecue Pork Butt
                                                                   17 h 20 m
                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 12 oz kosher salt
                                                                  • Yes No 8 oz molasses
                                                                  • Yes No 8 lb boneless pork butt
                                                                  • Yes No 4 chunk oz oak wood chunks
                                                                  • Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
                                                                  • Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
                                                                  • Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
                                                                  • Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.
                                                                  Yields: 5pounds pulled pork
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 8 hours 30 minutes
                                                                  • Inactive Time: 8 hours 30 minutes
                                                                  • Total Time: 17 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    aluminium foil

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 8 lb bone in pork shoulder roast
                                                                  • Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with Pork Butt Injection Marinade.
                                                                  • Coat roast with Pork Butt Dry Rub, pressing gently to adhere rub to pork.
                                                                  • Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place roast over unlit side, and grill, covered with grill lid, 7 to 9 hours or until a meat thermometer inserted into thickest portion registers 190°, maintaining temperature inside grill between 225° and 250°. Let stand 15 minutes. Slice, shred, or chop roast.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 11servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 9 hours
                                                                  • Total Time: 9 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    thermometer
                                                                  Ingredients
                                                                  • Yes No 1 5 lb pork shoulder, bone in,untrimmed
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup creole seasoning blend
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1 7 lb Boston butt
                                                                  • Yes No 1/2 cup seasoning rub
                                                                  • Yes No 1 18 oz barbecue sauce
                                                                  • Yes No 20 seedless hamburger buns
                                                                  • Yes No 1 pint coleslaw
                                                                  • Preheat outdoor smoker between 225 to 250 degrees F, using the hickory and red oak.
                                                                  • With sharp knife, score the top of pork butt through the fat until you reach the meat. Rub meat generously all over with seasoning rub, reserving a few tablespoons for the sauce. Place meat in a smoker, keeping temperature between 225 and 250 degrees F, it's important to maintain this temperature throughout the cooking process.
                                                                  • Remove the pork when internal temperature reaches 175 degrees F. At that point, the bone should feel loose. Immediately wrap pork in double sheets of aluminum foil taking care not to squeeze juices from the pork. Place wrapped butt back in the smoker for an additional 25 to 30 minutes. Remove from the pit and allow the meat to rest for at least 10 to 15 minutes. Prior to serving, open foil, pull bone out, and use 2 forks to pull the meat apart. Mix barbecue sauce and seasoning rub into the meat, to taste. Serve on a hamburger bun with a tablespoon of coleslaw on top.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 20servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    sharp knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Yes No 6 tbsp kosher salt
                                                                  • Yes No 10 tbsp liquid smoke
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 6 banana leaves
                                                                  • Preheat oven to 400 degrees F.
                                                                  • Slit the pork in several places and rub the salt, liquid smoke, and Worcestershire sauce all over the pork butt.
                                                                  • Wrap the pork in the banana leaves and then wrap it in foil. Place pork in a 9 by 13-inch pan and bake for 4 hours.
                                                                  • Once pork comes out of oven, shred with a fork and serve.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 24 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The other white meat, delish! Roasted! Chill time is 8 to 12 hours, not included in cook time.

                                                                  Ingredients
                                                                  • Yes No 1 lb butt pork roast
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tsp dried oregano
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Cut small marinating slits all over the roast.
                                                                  • Combine half of the garlic, oregano, pepper flour and olive oil.
                                                                  • Rub all over the roast.
                                                                  • In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
                                                                  • Rub mixture over the roast.
                                                                  • Cover and chill for 8 to 12 hours.
                                                                  • Place roast, fat side up, on a rack in a shallow roasting pan.
                                                                  • Bake at 325°F degrees for about 3 1/2 hours.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 hours 30 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  Ingredients
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1 cup corn oil
                                                                  • Yes No 1 pineapple concentrate
                                                                  • Yes No 1/4 cup salt
                                                                  • Yes No 1/8 cup paprika
                                                                  • Yes No 1/8 cup worcestershire sauce
                                                                  • Yes No 1/8 cup white pepper
                                                                  • Yes No 1 2 tbsp chicken bouillon cube
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup salt
                                                                  • Yes No 1/3 cup black pepper
                                                                  • Yes No 1/4 cup paprika
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tbsp celery salt
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp monosodium glutamate
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 tsp sage, ground
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 2 tbsp prepared yellow mustard
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Yes No apple and hickory wood chips, in water for at least 30 minutes
                                                                  • Marinade:
                                                                  • Place all ingredients in a non-reactive bowl and whisk together.
                                                                  • Rub: Place all ingredients in a container with a lid and shake well.
                                                                  • Glue: Whisk ingredients together and place in a squeeze bottle.
                                                                  • Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.
                                                                  • Remove the pork from the marinade and pat dry with paper towels.
                                                                  • Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.
                                                                  • Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.
                                                                  • Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Inactive Time: 6 hours 15 minutes
                                                                  • Total Time: 12 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    aluminium foil
                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb boneless pork butt
                                                                  • Yes No chorizo seasoning, recipe follows
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 small lb new potato
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 1 large sweet potato
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No portuguese bread
                                                                  • Place the pork butt in a large baking dish. Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides. Cover and refrigerate overnight.
                                                                  • Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 minutes.
                                                                  • In a braising pan or Dutch oven, heat the oil over medium-high heat. Add the meat and brown on all sides, 5 minutes. Remove from the pan. Add the onions, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and bay leaf, and cook for 1 minute. Add the wine. Stir to deglaze the pan and until reduced by 1/2. Add the potatoes, carrots, sweet potato, and parsley. Return the meat to the pan and add enough chicken stock to cover the vegetables.
                                                                  • Cover tightly and place in the oven. Roast until the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hours. Remove from the oven. Remove the pork from the pot and cover loosely to keep warm, and let rest for 10 minutes before carving. (The final temperature of the meat after resting for 10 minutes or so may read 170 to 175 degrees F.)
                                                                  • Serve with the vegetables and pan juices, cooked green beans and hot bread.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Inactive Time: 12 hours 30 minutes
                                                                  • Total Time: 15 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    butcher's twine
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 2 tsp coriander, ground
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 12 oz ale
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
                                                                  • Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
                                                                  • Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    heavy duty aluminum foil
                                                                  • Yes No
                                                                    foil

                                                                  A slow cooker makes pork butt roast easy to prepare—just a few simple steps, then the cooker does the work for you.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb boneless pork shoulder roast
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Trim roast. Rinse roast, and pat dry. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper; cut roast in half.
                                                                  • Cook roast halves in 3 Tbsp. hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-qt. slow cooker, fat sides up.
                                                                  • Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 to 7 hours or until meat is tender and slices easily. Remove pork, reserving liquid; slice meat. Add 1 cup reserved liquid to pork to moisten.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 8 hours 8 minutes
                                                                  • Total Time: 8 hours 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 1/4 cup bbq dry rub, homemade
                                                                  • Yes No 1 cup apple juice
                                                                  • Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
                                                                  • Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
                                                                  • Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
                                                                  • Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
                                                                  • Pork will be done when the internal temperature reaches 185 to 190 degrees F.
                                                                  • Pull or chop meat as desired and top with your favorite sauce!
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 16 hours
                                                                  • Inactive Time: 12 hours
                                                                  • Total Time: 1 day 4 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    spray bottle
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    smoker
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    plastic bag
                                                                  Ingredients
                                                                  • Yes No 2 lb boneless smoked pork butt
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1/2 tsp rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Mix all ingredients except parsley in a 3-qt or larger slow-cooker.
                                                                  • Cover and cook on low 7 to 8 hours or until vegetables are tender. Stir in parsley.
                                                                  • Good served over noodles.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 8 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 lb boneless pork butt
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No other dry seasoning, your family likes
                                                                  • Yes No 1/2 cup water
                                                                  • Season both sides of pork roast with your choice of dry seasonings.
                                                                  • In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
                                                                  • This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.
                                                                  • While roast is browning, slice large onion into thick slices and separate into rings.
                                                                  • Place 1/2 of the rings in the bottom of the crock pot.
                                                                  • Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
                                                                  • Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
                                                                  • Cook on low for 8-10 hours or on high for 5 hours.
                                                                  • You may have leftovers depending on family size and is great for sandwiches!
                                                                  • Meat should be falling apart.
                                                                  Yields: 10
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    cast iron skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 3 cup soy sauce
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup balsamic vinegar
                                                                  • Yes No 1 lb dark brown sugar
                                                                  • Yes No 6 scallions, white and light green parts cut into 2 inch lengths, dark green parts
                                                                  • Yes No 3 small dried red thai chiles
                                                                  • Yes No one 4 inch ginger
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 medium orange
                                                                  • Yes No one 4 inch cinnamon stick
                                                                  • Yes No one 4 lb piece of boneless pork shoulder
                                                                  • Yes No black pepper
                                                                  • In an 8-quart pressure cooker, combine the soy sauce, wine, water, vinegar, sugar, scallion lengths, chiles, ginger, garlic, orange and cinnamon stick. Cook over moderately high heat, stirring, until the sugar is dissolved. Season the pork with pepper and add it to the pressure cooker. Close and lock the cooker and bring to full pressure over high heat. Adjust the heat to maintain full pressure and cook for 1 hour or until the pork is very tender. Slowly release the pressure and open the cooker. Transfer the pork to a cutting board and cover with foil.
                                                                  • Strain 1 cup of the cooking liquid into a small saucepan; discard the remaining liquid. Boil over high heat until the liquid is reduced by two-thirds and thick, about 5 minutes. Brush a light coating of the sauce over each piece of pork to glaze it. Thinly slice the pork and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pressure cooker
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 lb pork shoulder roast
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 cup pork
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 sprig rosemary
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp mixed dried herbs
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 6 juniper berry
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp mixed dried herbs
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup bread crumb
                                                                  • Combine all the marinade ingredients and put in the meat. Let it marinate in the refrigerator several hours, turning it occasionally. Remove from refrigerator and bring to room temperature before proceeding. Remove the meat from the marinade and pat it dry with paper towels. Reserve the marinade.
                                                                  • For the stuffing, pound the garlic to a purée with some salt and pepper. Combine the remaining stuffing ingredients until the mixture has the consistency of a paste.
                                                                  • Smear the stuffing onto the top surface of the meat. Tie up the meat to enclose the stuffing, resulting in a roughly spherical shape. Rub the meat with olive oil.
                                                                  • Place the meat in a large roasting pan and sear it in a pre-heated 425°F oven for 30 minutes or until the surface is golden brown.
                                                                  • Remove the meat to a Dutch oven just large enough to contain it. (We used a 2 1/2 quart Le Creuset.)
                                                                  • Drain off the fat from the roasting pan, then strain the marinade into the pan and heat, stirring to deglaze the pan juices. While deglazing, in a separate saucepan bring stock to a boil.
                                                                  • Pour the heated marinade over the meat and add enough boiling stock to come one-half or two-thirds of the way up the side of the meat. Cover the pot and place it in a 325°F oven for about one and a half hours, basting the meat occasionally. During the last half hour, remove the lid, increase the heat to 375°F and baste often to form a glaze.
                                                                  • Transfer the meat to a warmed platter. Strain the liquid from the pot into a small saucepan and simmer, skimming the fat, until the sauce is reduced and free of fat. Remove the strings from the meat, slice it or cut it into wedges, and serve with the sauce. Excellent served with mashed potatoes.
                                                                  • Yield: Serves 8.
                                                                  Yields: 8.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp hot chile powder
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 lb pork shoulder
                                                                  • Yes No 3 strip bacon
                                                                  • Yes No 1 15 oz diced tomato in can
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 to 10 sandwich rolls
                                                                  • In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.
                                                                  • In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker.
                                                                  • Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls.
                                                                  • Cook's note: This recipe was originally prepared in an oval, 6-quart slow cooker.
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    fork
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No one 4 lb bone in boston butt
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 6 parsley stem
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a medium enameled cast-iron casserole, melt the butter in the oil. Add the pork butt and onion and brown well on all sides over moderate heat, about 20 minutes total.
                                                                  • Tie the parsley stems, thyme and bay leaf in a bundle. Discard the fat in the casserole. Add the bundle to the casserole along with the water and tomato and bring to a boil, scraping up any browned bits from the bottom of the pot. Season with salt and pepper, cover and cook over low heat, turning the meat every 20 minutes, until it is tender, about 2 hours.
                                                                  • Transfer the meat to a cutting board, cover loosely with foil and let stand for 10 minutes. Strain the pan juices into a small saucepan and skim off the fat. Boil over high heat, stirring, until the juices are reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Carve the meat into thin slices and serve with the pan juices.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 4 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 2 fresh thai chilies
                                                                  • Yes No 1 apple, garnish
                                                                  • Yes No 2 radishes, instructions
                                                                  • Yes No 1 5 to 6 lb pork shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 cup chicken stock
                                                                  • Yes No 1 1/2 apple
                                                                  • Yes No 2 head garlic
                                                                  • Yes No 2 large onion
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 12 sprig thyme
                                                                  • Yes No 10 fresh thai chilies
                                                                  • Yes No 6 scallion
                                                                  • Yes No 4 knob inch ginger
                                                                  • Yes No 3 tbsp coriander seed
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No handful parsley stem
                                                                  • Yes No 1/2 cup maple syrup glaze
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 large savoy cabbage
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 5 sprig thyme
                                                                  • Yes No 1 pint heavy whipping cream
                                                                  • Yes No 1 crispin apple
                                                                  • Yes No 1 tbsp grated prepared horseradish
                                                                  • For the Glaze:
                                                                  • In a small saucepan, reduce the maple syrup by 1/3. Add vinegar, coriander, and chilies, and simmer gently for 20 minutes. Add the apple, and simmer another 10 minutes. Strain, and keep warm.
                                                                  • For the Pork:
                                                                  • Preheat oven to 300 degrees.
                                                                  • Score the pork shoulder, and season with salt and pepper. Set a large casserole over medium-high heat, and sear pork on all sides.
                                                                  • Remove meat from casserole, and deglaze with 1/4 cup stock. Add apples and vegetables, and cook until soft.
                                                                  • Return pork to casserole, and add herbs, spices, and syrup. Add stock until it comes approximately 2/3 of the way up the pork shoulder. Bring to a boil, then braise in the oven until pork is tender, about 5 1/2 to 6 hours.
                                                                  • Remove from oven, and allow the pork to cool in the liquid. (Can be prepared a day in advance and kept in its liquid.)
                                                                  • For the Cabbage:
                                                                  • Heat the oil and butter in a large skillet over medium. Add cabbage, garlic, and thyme, and cook, stirring, for about 3 minutes. Add cream, and cook until the cabbage is al dente. Add apple, and cook for about 2 minutes, until the cream has reduced and clings to the cabbage.
                                                                  • To Serve:
                                                                  • When ready to serve, grate the horseradish into the cabbage, and put the cabbage on a large platter or in a shallow bowl.
                                                                  • Place the shoulder on the cabbage, and spoon some of the braising liquid over it. Finish by brushing the glaze onto the shoulder and garnishing the dish with the radish.
                                                                  • Serve remaining glaze on the side.
                                                                  Cuisine:YesNothai
                                                                  • Total Time: 12 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    shallow bowl
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 5 lb pork shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 large onion
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No chimichurri sauce
                                                                  • Preheat the oven to 275°. In a large skillet, melt the butter in the oil. Season the pork with salt and pepper and brown over high heat, 3 to 4 minutes per side. Transfer to an enameled cast-iron casserole and add the garlic, onions, thyme, bay leaf, stock and 2 cups of water; bring to a boil. Cover with foil and bake for 2 1/2 hours, until the pork is falling-apart tender. Transfer to a dish; keep warm. Strain the liquid, return to the casserole and reduce by half over moderately high heat. Season with salt and pepper, add to the pork and serve with chimichurri.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 lb boneless pork shoulder roast, rolled
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 1 tsp diced rosemary
                                                                  • Yes No 1 28 oz tomato puree
                                                                  • Yes No 1 28 oz italian peeled tomatoes, and chopped
                                                                  • Yes No salt
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • In a large skillet, heat the oil over medium heat. Sprinkle the meat with salt and pepper and brown it on all sides. Remove the meat to a large slow cooker.
                                                                  • Add the onion and fennel seeds to the skillet and cook until the onion is tender and golden, about 10 minutes. Stir in the garlic, sage, and rosemary. Add the tomato puree, tomatoes, and a pinch of salt and stir well. Pour the sauce into the slow cooker. Add the crushed red pepper. Cover and cook on low for 5 to 6 hours, or until the pork is very tender.
                                                                  • Remove the meat to a cutting board but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the pork to the cooker to reheat. Stir in the basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10cups
                                                                  • Total Time: 12 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tear
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker

                                                                  Related recipes below.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 lb Boston butt
                                                                  • Yes No 4 black peppercorn
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Directions for glazed smoked pork shoulder roast recipe. Place pork butt or shoulder in a large Dutch oven or 6-quart pot; cover with water. Add peppercorns, cloves, and bay leaf. Bring to a boil; reduce heat and simmer for about 2 hours, or until pork is very tender. Remove from heat; let meat cool. Place cooled pork into a roasting pan; spread with apricot preserves. Bake at 375° for 30 to 40 minutes. Slice and serve with potatoes, and your choice of vegetables. Glazed pork shoulder serves 6 to 8. More Pork Shoulder Recipes Smoked Pork Shoulder Pressure Cooker Pork Roast Barbecued Boston Butt Glorified Boston Butt Brunswick Stew with Cooked Boston Butt Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pressure cooker
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No one 4 1/2 to 5 lb to 5 pound pork shoulder butt
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp pure ancho chile powder
                                                                  • Yes No 1 tbsp cumin powder
                                                                  • Yes No kosher salt
                                                                  • Preheat the oven to 425°. Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic. Transfer the roast to a sturdy roasting pan.
                                                                  • In a small bowl, make a paste with the olive oil, ancho powder, cumin and 1 tablespoon of kosher salt. Rub the paste all over the pork and roast for 1 hour. Reduce the oven temperature to 375°. Cover the pork with foil and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 150°.
                                                                  • Transfer the roast to a cutting board and let rest for 10 minutes. Carve the pork roast across the grain 1/3-inch thick and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 7 lb pork shoulder, also known as boston butt
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No barbecue sauce
                                                                  • Place the meat in the slow cooker with water, salt and pepper. Cover and cook on HIGH for 1 hour. Tun to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side. More Boston Butt or Smoked Shoulder Recipes Apricot Glazed Pork Shoulder Glazed Smoked Shoulder with Sweet Potatoes Pressure Cooker Pork Roast Barbecued Boston Butt Glorified Boston Butt Brunswick Stew with Cooked Boston Butt Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pressure cooker
                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 tbsp chopped garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 4 lb pork shoulder
                                                                  • Preheat the oven to 425 degrees F.
                                                                  • In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
                                                                  • Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
                                                                  Yields: 2pounds of meat
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 4 hours 20 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 4 hours 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    thermometer
                                                                  Ingredients
                                                                  • Yes No 1 8 1/2 oz cornbread mix prepared
                                                                  • Yes No 2 cup bread crumb
                                                                  • Yes No 1 lb country sausage
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 cup apple pie filling
                                                                  • Yes No 1 tbsp sage, add more
                                                                  • Yes No 1 tbsp poultry seasoning, add more
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1 10 1/2 oz cream of mushroom soup
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 4 to 5 lb pork shoulder, 4 to 5 pounds, and style
                                                                  • Yes No oil and flour
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp crushed dried rosemary
                                                                  • Yes No sage
                                                                  • Mix the crumbled cornbread and the bread crumbs in a large bowl. Add sausage, raisins, and apple pie filling. Mix well. Add seasonings. Pour in half of the chicken broth and the cream of mushroom soup and stir well. Add the remaining broth until you get the moisture consistency desired.
                                                                  • Lay the shoulder flat. Spoon the stuffing mixture onto the center and spread to within 1/2-inch of sides. Roll the roast from the shortest end. Using several lengths of cotton twine, tie the roast securely and knot the string.
                                                                  • Place the rolled roast in a roasting pan coated with oil and flour. Rub the meat with the olive oil. Sprinkle with salt and pepper, rosemary and sage. Cover, and bake in a preheated 350 degree oven until meat thermometer reaches 170 degrees, about 1 hour 45 minutes. Remove cover, and allow the roast to brown slightly. Allow roast to cool slightly before slicing.
                                                                  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 45 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Jiffy

                                                                  Roast pork butt with a marmalade glaze and onions.

                                                                  Ingredients
                                                                  • Yes No 3 lb butt
                                                                  • Yes No 1 orange marmalade
                                                                  • Yes No soy sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No garlic
                                                                  • Yes No onion
                                                                  • Wash and dry pork roast. Season with salt, pepper, garlic, and onions. Sprinkle top, bottom, and sides thoroughly with soy sauce. Cover and bake for 2 to 2 1/2 hours in a preheated 325° oven. Spread marmalade on top,and bake uncovered for 30-40 more minutes. Shared by Maddymoo More Pork Shoulder Recipes and Related Pork Roasts Smoked Pork Shoulder Pressure Cooker Pork Roast Barbecued Boston Butt Glorified Boston Butt Brunswick Stew with Cooked Boston Butt More Pork Roasts Roasted Pork Loin with Potatoes Beer Braised Pork Loin Barbecued Pork Loin Pineapple Pork Loin Pork Loin with Apples Braised Pork Loin Recipe Roast Pork Loin with Stuffing Orange Glazed Pork Loin Roast South Pacific Pork Loin Roast Cherry Glazed Pork Loin Pork Roast Recipes Pulled Pork Recipes Pork Tenderloin Recipes Crockpot Pork Roasts Pork Recipes Index Pork Chop Index Crockpot Pork Chops Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pressure cooker
                                                                  • Yes No
                                                                    slow cooker

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 4 1/2 lb solid piece boneless pork shoulder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 turkish bay leaf
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp juniper berry
                                                                  • Yes No 1/2 tsp mustard seed
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Put oven rack in lower third of oven and preheat oven to 350°F.
                                                                  • Pat pork dry and sprinkle all over with salt. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Transfer to a plate. Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes. Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.
                                                                  • Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.
                                                                  • Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.
                                                                  • Cooks' notes: Pork can be braised (but not seared) 1 day ahead and cooled completely, uncovered, then chilled (in pot with braising liquid), covered. Remove solidified fat, then reheat, covered, over moderately low heat, about 30 minutes before searing. Searing the pork gives the tender meat a crisp outer edge, but if you're short on time, feel free to omit this stepthe pork will still be delicious. If you are unable to get a solid piece of pork shoulder, your pork will have loose flaps; in that case, tie the meat together with kitchen string.
                                                                  Yields: 6servings
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    kitchen
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    butcher's twine
                                                                  Ingredients
                                                                  • Yes No 1 14 lb boston butt pork shoulder
                                                                  • Yes No old south state paint, recipe follows
                                                                  • Yes No pantherfanz red zone dry rub, recipe follows
                                                                  • Yes No flat beer
                                                                  • Yes No carolina border bbq sauce, recipe follows
                                                                  • Thoroughly wash the pork shoulder in cold water and pat dry. Cover the entire shoulder with a thin layer of the Old South State Paint using a basting brush. Coat the pork shoulder with the Pantherfanz Red-Zone Dry Rub. Refrigerate for 24 hours.
                                                                  • Prepare smoker; heat to 300 degrees F. Place the pork shoulder in the smoker. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours.
                                                                  • When the internal temperature of the pork reaches 150 degrees F, reduce the temperature of the smoker to 225 degrees F and cook for an additional 3 hours. When the internal temperature of the pork reaches 175 degrees F, reduce the temperature of the smoker to 210 degrees F, and continue to cook the pork until it reaches an internal temperature of 190 degrees F. Serve with Carolina Border BBQ Sauce. Total cooking time averages 30 minutes a pound.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 7servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Inactive Time: 24 hours
                                                                  • Total Time: 1 day 6 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    cast iron skillet

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 6 lb pork shoulder
                                                                  • Yes No 2 tsp salt
                                                                  • Sprinkle pork with salt; cover and chill 30 minutes.
                                                                  • Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash.
                                                                  • Push coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
                                                                  • Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
                                                                  • Prepare an additional charcoal fire with 12 briquets in an auxiliary grill or fire bucket; let burn 30 minutes or until covered with gray ash. Carefully add 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 minutes.
                                                                  • Cook, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165°, turning once the last 2 hours. (Cooking the pork to 165° makes the meat easier to remove from bone.)
                                                                  • Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 5 hours 30 minutes
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    hardwood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    hickory wood
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 whole pork shoulder
                                                                  • Yes No vegetable oil
                                                                  • Yes No barbecue sauce
                                                                  • Mix 3 parts salt to 1 part black pepper. (Mixture can be adjusted to suit your taste.)
                                                                  • Heavily coat pork shoulder on all sides with the salt/pepper mixture.
                                                                  • Lightly coat shoulder with oil.
                                                                  • Place shoulder over indirect heat in a sealed smoker for 16 to 18 hours at 225 degrees maximum. You can use your favorite wood, charcoal or chips.
                                                                  • During the last 2 hours of your cooking time, baste heavily with your favorite barbecue sauce
                                                                  Cuisine:YesNomemphis
                                                                  Yields: 30servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 18 hours
                                                                  • Total Time: 18 hours 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    smoker
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Add your favorite baked beans to this menu for a complete meal.

                                                                  Ingredients
                                                                  • Yes No 1 chunk, 2 lb package
                                                                  • Yes No 2 qt white vinegar
                                                                  • Yes No 1/2 cup red chili pepper, ground
                                                                  • Yes No 5 orange
                                                                  • Yes No 5 lemon
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/4 cup black pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 cup liquid smoke
                                                                  • Yes No 1 8 lb pork shoulder roast
                                                                  • Soak 1 pound of wood chunks in water 30 minutes to 1 hour.
                                                                  • Bring vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to a boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar mixture from heat, and cool.
                                                                  • Combine remaining 1/4 cup ground red pepper, brown sugar, and next 3 ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan.
                                                                  • Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
                                                                  • Drain wood chunks, and place on coals. Place water pan in smoker; add vinegar mixture and remaining 2 oranges and 2 lemons to depth of fill line. Place pork on lower food rack; cover with smoker lid.
                                                                  • Cook pork roast 6 to 7 hours or until a meat thermometer inserted into the thickest part of roast registers 170°. Baste with reserved 2 cups vinegar mixture every hour after pork roast has cooked 3 hours. Add more charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as needed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 7 hours
                                                                  • Total Time: 7 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1 6 lb pork shoulder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No cider vinegar barbecue sauce, recipe follows
                                                                  • Yes No peppery vinegar sauce, recipe follows
                                                                  • Yes No 1 1/2 cup apple cider vinegar
                                                                  • Yes No 1/3 cup firmly packed brown sugar
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 tsp browning and seasoning sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1 qt apple cider vinegar
                                                                  • Yes No 1 tbsp crushed red chili pepper
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Sprinkle pork with salt. Cover and chill for 30 minutes.
                                                                  • Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
                                                                  • Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
                                                                  • Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.
                                                                  • Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.
                                                                  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
                                                                  • Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.
                                                                  • Yield: 2 cups
                                                                  • Stir all ingredients together, blending well.
                                                                  • Yield: 4 cups
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 hours 30 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 6 hours 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    smoker
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    hardwood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    hickory wood

                                                                  This tangy marinade for grilled pork shoulder is swimming with spices. You'll really taste the garlic!

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped garlic
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 dash soy sauce
                                                                  • Yes No 1 tbsp corn syrup
                                                                  • Yes No 2 tbsp apple juice
                                                                  • Yes No 3 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp molasses
                                                                  • Yes No 1/4 cup wine
                                                                  • Yes No 1/4 cup italian style salad dressing
                                                                  • Yes No 1/2 cup distilled white vinegar
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1 tbsp cajun seasoning
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp seasoning salt
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 8 lb pork shoulder
                                                                  • In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
                                                                  • Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
                                                                  • Preheat an outdoor grill for medium high heat and lightly oil grate.
                                                                  • Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 7 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/2 tsp coriander, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb pork shoulder
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No 2 cup chicken stock
                                                                  • Special Equipment: Butcher's twine
                                                                  • In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.
                                                                  • Cut the pork into 4 equal portions, then tie each cut with some butcher's twine. Lightly sprinkle each piece with 1 1/2 teaspoons of the spice mixture.
                                                                  • Preheat the oven to 300 degrees F.
                                                                  • Heat 3 tablespoons canola oil in a large Dutch oven over medium heat. Sear each cut of pork on all sides, then transfer them to a plate. Add the remaining 1 tablespoon canola oil to the same pot along with the onions, ginger, and garlic. Saute for 2 minutes. Pour in the pineapple juice and chicken stock and return the pork to the pot. Cover put the pot into the oven to braise until the pork is fork tender, about for 2 1/2 hours.
                                                                  • Remove the pork from the Dutch oven and arrange the pieces on a baking sheet. Sprinkle each piece with the remaining 1/2 teaspoon of the spice mixture and put them under a low broiler until their tops are brown and crisp but not burned, about 2 minutes. Transfer the pork to a serving platter and serve with a drizzle of braising liquid.
                                                                  • Serve the pork with the Mashed Parsnips and Celery Root, if desired.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours 45 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    butcher's twine
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1 5 lb pork shoulder
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp sage
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup b.b.q, sauce
                                                                  • Combine wine and water in a large bowl. Marinate meat several hours or overnight, turning once or twice. Remove meat. Pat dry and rub well with sage, then spices, salt and pepper. Place roast in a foil lined pan. Add some marinade and slowly pour barbecue sauce over top, covering well. Bake at 325°F for 45 minutes a pound. Baste occasionally with mixture in baking dish. If top gets browns too quickly, cover with aluminum foil.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat