How do you cook a pork shoulder?

Question

I seen someone boil it, but still i'm not sure

Answer 1

I rub mine with with my favorite seasonings (garlic powder, salt, pepper, and sazon) then I put it in a pot on the stove top - pour in about 1 1/2 cups of water, put the lid on and let it cook for about 4 hours over medium high heat...flip once about half way through...this method ensures the meat doesn't dry out. Your pork will falling apart, and be moist and delicious.

Answer 2

I put it in the slow cooker with 1 can of French Onion soup, 1/2 cup of ketchup and 1/4 cup apple cider vinegar. Cook on low for 8-10 hours and you have a super pulled pork. Just shred the shoulder with two forks and full a bun. I like cole slaw on mine too, but I'm a little odd that way.

Answer 3

Slow-Roasted Pork Shoulder with Cranberry Pecan Relish:

* 3 hr., 25 mins.
* Serves 6

Ingredients

* 1 boneless pork shoulder (about 4 pounds)
* 4 garlic cloves
* 1/4 cup chopped fresh rosemary
* 1/4 cup chopped fresh sage
* 2 tbsps fennel seeds
* 4 tbsps kosher salt (1 tablespoon for every pound of meat)
* 1 tbsp coarsely ground black pepper
* 1/4 cup extra-virgin olive oil

Cooking Instructions

Pre-heat oven to 325°F.

Toast the fennel seeds in a pan over medium heat until fragrant. Place the garlic, rosemary, sage, toasted fennel seeds, salt and pepper into a food processor and pulse. Add the olive oil as it blends to form a paste. Take the herb paste and rub all over the pork. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

After marinated, pre-heat oven and allow the meat to sit at room temperature for 30 minutes before cooking. Place the pork, fat-side up, in a roasting pan loosely tented with aluminium foil and roast for 3 hours. Save pan juice in a gravy boat for later. Let the meat rest on a cutting board for 10 minutes before slicing and serve with cranberry pecan relish on top of pork slices and drizzled pan juice (see recipe below).
Cranberry Pecan Relish

* 1 1/2 lbs fresh cranberries
* 2 tbsps light brown sugar
* 1 orange zested and juiced
* 1 cup crushed amaretto cookies
* 1/3 cup toasted pecan halves

Place all ingredients into a food processor and pulse several times until ingredients are incorporated. The texture of the relish should remain chunky. Allow to sit for 30 minutes at room temperature so flavors can blend.

Answer 4

I prefer to roast 'em. Wash it good, then put it in a roaster and stick it in a preheated oven at 325 degrees for an hour. Take it out, spoon a cupful of apple butter (not applesauce) on top of it and stick it back in the oven at 325 degrees to finish cooking. When it reaches an internal temperature of 165 degrees (buy and use a meat thermometer), take it out of the oven and let it rest 15 minutes, then carve it and serve it with a tablespoonful of the apple butter on each serving. If you have no apple butter, sprinkle a teaspoonful of ground cloves over the shoulder before roasting. Then learn to make your own apple butter - it goes real, real good with lots of dishes, particularly pork and chicken.

Answer 5

The best way I think to cook a pork shoulder is in the oven..Rub with a pork rub or shake and bake for pork. You could put it on a grill or a smoker.