How should I cook a pork shoulder? I am looking for something maybe texmex or spanish?

Question

I have never done a large pork shoulder before, this is about 7 pounds. I have had a Puerto Rican friend make an AWESOME pork once, I think they used moho or something on it? I can cook it on a chargriller charcoal grill..I dont have a smoker box but I can make a smoke pack with foil or something if that would be part of the recipe. I can't wait to eat this thing! Thanks for all the help, you guys rock!

Answer 1

This is the authentic Puerto Rican Recipe...

Pernil (Roast Pork Shoulder)


Pernil (Roast Pork)

Ingredients
1 8-10 lbs. PERNIL (Pork Shoulder)
1 Big head of garlic
Adobo to your taste (This ia a Goya all purpose seasoning)
2 Teaspoons of ground black pepper
1 Tablespoon of olive oil
1 Teaspoon of crushed oregano


Directions
Start by pre-heating your oven to 350º.
Sit down and peel all the garlic
Wash the pernil with cold water and sprinkle some adobo to your taste. For a better flavor, season the night before. Make stabs (about 1 inch wide) so you can put the paste like mixture in them. (Ladies be nice and don't think about that new dress that he won't let you buy when you are stabbing the pernil).
Take out your pilón and dust it off (ha ha). Mash the garlic to a paste and add the oregano and pepper. (Achoo!! Salud-Bless You)
After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture. it is ready.!
Place about 1 teaspoon of the paste into each hole of the pernil.
Cover the bottom of your baking pan with aluminum foil and place the pernil on top. (TIP)
Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 15 - 20 minutes on a high setting for some crunchy "chicharrón" skin.
Bake for 4 to 5 hours at 350º. (The time depends on your oven. Check it in 3½ hours). (TIP)
Sit down and relax.

Answer 2

If you are looking for a tex-mex flavor, then consider using cumin, chili powder, garlic, and lime in your marinade and rub. I'd recommend that you make a rub out of:

1 T kosher salt
1 tsp fresh ground pepper
2 tsp Cumin
2 tsp Chili Powder
1 tsp Garlic Powder
1/2 tsp Red Pepper Flakes (or to taste)

You can double or triple this, depending on the size of the roast. Since the mixture will turn your hands red, you might also put on some rubber gloves! Massage the rub into the meat and let it "marinate" for at least an hour before cooking. Pork shoulder is best when cooked for a long period of time over a lower flame. If you are grilling it, put it over indirect heat for the duration and plan on at least 20 minutes per pound of meat or more. After the pork has been cooking, baste with:

1/2 cup lime juice
1 cup green chili sauce
1 cube melted butter

Make sure that your pork doesn't burn after you start marinating.

Answer 3

I cook a picnic pork shoulder in the crockpot once a week. I place the whole shoulder in the crockpot put it on low for about 8 hours. You can place an onion in the pot and a small amount of water as the shoulder will give off a lot of fat and you dont want it too boil over in the pot. Little salt Little Pepper and you are eattin sooooo good.

Answer 4

This is a huge favorite in my house, Mexican Carnitas, but I don't fry them (lose flavor that way, and better for you to broil, i think) It's a bit time consuming but SO GOOD!!

First, generously salt and pepper the whole shoulder. Heat a couple TB canola oil in a skillet, and sear all the sides of the shoulder. Now, combine all these ingredients:

1 TB garlic salt
1 TB brown sugar
1 beef bouillon cube
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder

Mix together and rub all over seared shoulder. Then, place shoulder in crock pot with 1/4 c water, juice of one orange, and juice of one lime. Cook on high about 5 hours, or low about 8 (depends on your crock pot) I usually place the fattiest side up, so there isn't as much fat in the broth once it's done cooking (just pull it off of the top when it's done cooking). Now, after it cooks, it should fall off the bone. Shred it up, place it on a broiler pan, and pour some of the cooking liquid over it; broil on high until slightly crispy. Serve in a warm corn tortilla with diced onion, cilantro, and shredded cabbage, with a squeeze of lime. SO GOOD!! (you can also do that recipe on the stove top, just place in a large pot instead and simmer on low for a few hours.)

Answer 5

The roast is going to take a minimum of a pair of hours no rely what. Rub some salt, pepper, garlic, and rosemary on it. Make little slits in it and stuff some total garlic cloves in case you have them. Sear in a pan. put in the oven, with the fat side up. upload liquid. Roast at 325 till it incredibly is carried out. i can not provide you the time, by way of fact it relies upon on how plenty it weighs. i think of it roasts for some million/2 hour in step with pound.

Answer 6

make carnitas.
they have many recipes
online Im still trying
to perfect it so
im not gonna give
you my recipe.(hazerdous)lol.....
its sooo good its
sweet,spicy,so flavorfull.