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To take the chill off the roast let it stand at room temperature for 30 minutes before cooking.
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.
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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.
Sodas, like the Dr Pepper in this recipe from chef Elizabeth Karmel of New York City's Hill Country Barbecue, often sweeten barbecue sauces across the country. This recipe first appeared in our June/July 2011 BBQ issue.
Good for Slathering: Pork; beef; duck; ribs My students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn't write a sauce chapter and not include it here. The Dr. Pepper gives this sauce an edge over most basic sweet barbecue sauces.
You'll get rave reviews!
When neighbors or friends visit us on a chilly evening, I'll serve this warm beverage with ham sandwiches and deviled eggs.
I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.
Most smoked hams are sold fully cooked, so "why bake them again?" meat master Bruce Aidells asks, before answering his own question: to improve the texture and add a homemade glaze—in this case, one made with Dr Pepper soda and prunes—for extra flavor. After the ham is cooked, Aidells reduces the pan juices and tosses in prunes to make a sauce. "Glazes flavor only the outside of the ham," he says. "But you can spoon pan sauces over every slice."
I had a Boston Butt Pork Roast and I didn't want to use a crockpot and don't have a grill, so I came up with this method.And thought it came out pretty well.As with all my recipes, please adjust the seasonings according to your tastes. Submitted on August 31st.2010.
At the 2005 World Pork Expo (aka the Great Pork BarbeQLossal), my first-ever competition, a barbecue vet came up to me and whispered, “Just think apple.” I never did get his name, but I did apply his advice. After all, apple is a very friendly flavor to pork. Yet I wasn’t going to just dump some apple juice in my sauce. I wanted to hit the flavor from many different angles. So along with apple juice and jelly, I used apple cider vinegar for its lively acidity and grated green apple for its freshness and crunch. The effect borders on the subliminal: You’re not going to taste it and think, “Aha, that must be apple jelly!” But the warm, familiar association the flavors conjure up makes this dish a winner. Plus, the crushed red pepper in there creates a rollercoaster of flavor: Some bites bring a rush of heat, which mellows during the next few bites only to come roaring back. Oh, and did I mention that I won Grand Champion?
Of all the pork roast recipes a person can prepare, few have the Paleolithic appeal of a roasted whole pig. Be it an infantine suckling or a man-size hog, roasting an entire animal in its recognizable form reduces the art of cooking to its earthiest incarnation, and unites the cook with her hunter-gatherer ancestors--even if hunting means placing an order with the butcher.
Not your same old chicken, this recipe has a slight twist & shake to it from its unusual sauce. Serve with green vegetables for a complete meal in one. Mmm Mmm good!
I’ve made my sons’ birthday cakes every year and each time I somehow come up with something twice as difficult as the year before but it’s great fun and worth it when my boys see it finished for the first time. This is a Dalek robot from Doctor Who. I totally free-styled the design of the cake but I will try to relay the process here. Hint: It’s not just cake… I will list the ingredients below but it’s up to you to get creative and put it all together so get ready to be covered in chocolate for the next few hours.
Dr. Stu, who has shared a number of delightful recipes over the years, read my recipe for Sugo alla Bolognese, and asks, "How can you give a recipe for this dish without milk? I am not supposed to mix milk and meat because of my religion, but, for this dish I make an exception. I have made it only once, but, it is never to be forgotten. I put the recipe together from many sources. All of which came from Italy near Bologna...just give it a try and see what you think. You will love it." To serve 4:
A fall off the bone slow roasted Pork Butt, good served on soft rolls.
Injecting a Boston butt with marinade, coating it with rub, and slow-cooking on the grill will give you the juiciest pulled pork butt you've ever tasted.
Unique Recipe A Winner in Both Taste and Presentation Whether tailgating at the big game or feeding frenzied fans at home, outdoor chefs will be the big winners and draw the loudest cheers when the..
The other white meat, delish! Roasted! Chill time is 8 to 12 hours, not included in cook time.
I admit it. I am an Oprah addict. I was so glad when Dr. Oz came on with the list of foods he recommends everyone add to their diet. My husband eat this oatmeal at least 4 days a week. Dr. Oz would be..
Editor's note: The recipe below is excerpted from Ray "Dr. BBQ" Lampe's The NFL Gameday Cookbook: 150 Recipes to Feed the Hungriest Fan from Preseason to the Super Bowl. Reprinted with permission by Chronicle Books. This is the recipe I used in the Barbecue Championship Series to get my team to the semifinals. The lime and chili go very well with the lobster for something a little different.
Stuart Borken and I have been writing back and forth for almost a decade now, and he has very kindly shared a number of his recipes with us. He says these Crushed Yukon Gold potatoes are something so basic he can't imagine anyone trying to claim them, but this is the first time I've come across them, and I can't but attribute them to him. So here they are, a "simple peasant-like dish of rustic appearance and production, which makes for a terrific vegetable course."
Stuart Borken is a doctor by training, but a cook by passion, and has shared some wonderful recipes with us over the years. This is his take on scottadito, or grilled lamb chops, which he serves with a refreshingly minty yogurt sauce.
A slow cooker makes pork butt roast easy to prepare—just a few simple steps, then the cooker does the work for you.
Ground beef, a tomato base, pinto beans, and a variety of spices are combined to make a fiery hot chili that is perfect for a cold winter's day. The key to the heat is in the cayenne pepper so adjust to your individual taste. Double the recipe to make a crowd pleasing addition to your next football watching party. Serve with some shredded Cheddar cheese and fresh chopped onion, if desired.
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.
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