easy recipe for pork shoulder roast?

Answer 1

the easy recipe for pork shoulder is by roasting it aandd eating with black pepper sauce with a litter bit of sourver tate in it

Answer 2

Roasted Pork Shoulder (Pernil Al Horno) Recipe courtesy Tyler Florence





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

Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.

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



Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 3 hours 30 minutes
Cook Time: 3 hours
Yield: 10 to 12 servings
User Rating:

Answer 3

Slow-Roasted Pork Shoulder

2 heaping tablespoons black peppercorns
25 cloves garlic (about 2 heads), peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

Preheat the oven to 275 degrees F.

In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.

Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.

Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.

Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.

Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

Answer 4

INGREDIENTS
1 (4 pound) pork shoulder roast
2 (16 ounce) cans cannellini beans
1 (12 fluid ounce) can beer
1 (28 ounce) can stewed tomatoes, drained
2 large onions, coarsely chopped
10 shallots, peeled
10 cloves garlic, peeled
salt and black pepper to taste
2 bay leaves
3 sprigs fresh rosemary
DIRECTIONSPreheat oven to 275 degrees F (135 degrees C).
In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour morePork shoulder is one of my favorite roasts -- it gets fall-apart-tender when you braise it like this. Wonderful flavors. My husband loved it. Will definitely make again. A few hints. I seared it in a dutch oven, then just added the rest of ingredients and braised it in the same pot. Cooked uncovered for the final half hour so the sauce would reduce slightly. Then to remove some of the fat, once cooked, I moved the roast to a platter, then put a colander over another pot and poured everything into it. Then I put the sauce into a fat separator, and put everything back into the pot together with the leftover juices (sans fat). Wonderful.

Answer 5

Go the slow cooker route...........toss the pork shoulder in the crock and add 1 cup of water and a can of Campbell's Golden Mushroom Soup.......toss some carrots and potatoes in, maybe an onion, peeled and cut into quarters......Salt and Pepper the top, then cover and cook, WITHOUT EVER LIFTING THE LID, AS THIS INCREASES THE COOKING TIME....Allow to cook on either LOW (8-10 hours) or HIGH (5 to 6 hours)..........I like to use this method when we're having pulled pork sandwiches......this is just a basic recipe, if you like BBQ, omit the Golden Mushroom soup and replace with a bottle of BBQ sauce and half bottle of water.......Make it Italian by omitting the soup and BBQ sauce, and add a 29 oz can of Italian style tomatoes.........Mexican?? Omit the soup, sauce and tomatoes and use 2 packets of taco seasoning mix and a 16 oz jar of salsa, your choice........Enjoy~

Christopher

Answer 6

I only made 3 of those, very efficient for a kin Reunion. First I chopped up some onion, garlic and sparkling herbs (oregano, rosemary, thyme). extra salt and pepper and blended this with a splash of lemon juice and some olive oil. cut back a huge pocket/slice in the roast and "crammed" it with this herb blend. Then rub the exterior of the roast with somewhat more desirable olive oil, salt and pepper. placed on a roasting pan and cook in a 350 Deg. F Oven till very comfortable. relying on the dimensions of your roast probable about 2 hrs.

Answer 7

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