So it’s January 2018, and this pork shoulder roast recipe was originally published in August 2012. A lot has changed in the blogging world over the last 5+ years. Pinterest brings a nice flow of traffic to this post, and while I love that it’s these old school smartphone pics that bring people here… well, they’re kinda sad. So now, I’m adding new photos -and- my first “cooking show” style video. I hope this brings new life to this amazing recipe. I’m integrating new text with the original text {and even sharing the original photos at the bottom} so I hope you can enjoy the post with its new energy and content! Oh, and this pork shoulder roast recipe… it’s still insanely amazing!
Original intro: We often do family potlucks at my house with my sister and my parents. Usually it’s a ‘bring whatever you want’ kinda thing, and we end up with something like baked ziti, chicken fingers, and cole slaw, but this past Friday, we actually chose a theme. I decided to go and try caribbean food after finding this delicious Pork Shoulder Roast recipe in Food & Wine magazine. Here’s my variation on the recipe!
Pork Shoulder Roast Ingredients:
1/2 cup onion, roughly chopped
2 large garlic cloves
1 cup fresh-squeezed lemon juice
1 cup fresh-squeezed orange juice
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 teaspoons ground cumin
One 5-pound, bone-in Boston butt (pork shoulder, butt end)
Pork Shoulder Roast Directions:
To begin, preheat the oven to 375°F and set a rack in a roasting pan. Trim some of the fat from your pork roast as needed.This is a slow-cooked pork roast with minimal prep time, which pretty much makes it an ideal recipe for the work-from-home mom. I can prep it first thing in the morning, it’s ready mid-day, and I can have it on the table for dinner. I purchased this pork butt the morning I made it, so I had no time to marinate it. That is perfectly okay because this recipe is just that flavorful!
To make the wet marinade: In a blender, combine the chopped onion, garlic cloves, orange juice, lemon juice, Worcestershire sauce, and vinegar. Puree until smooth. {Side note – I definitely prefer fresh-squeezed orange and lemon juices to the kind you buy at the store. This way, you get a nice mix of pulp and juice. If you don’t have time to squeeze the fresh fruit, store-bought juice works well, too}.
To make the dry rub: Combine the garlic powder, onion powder, salt, black pepper, and cumin.
Place your pork shoulder on a rack inside a large roasting pan. Pour half the wet marinade over the pork. Then sprinkle half the dry rub over the pork. Place the pork in the oven for 3 hours.
After 3 hours, turn the temperature down to 275°F. Pour the remainder of the wet marinade over the pork and sprinkle half the dry rub over the top. Place the pork in the oven for 2 – 2.5 hours. You will know it is done when it reaches an internal temperature of 180°F. Remove from the oven and allow the pork to rest about 20 minutes before slicing. The texture should be that of almost like a roasted turkey or prime rib, rather than a pulled pork. This delicious recipe is now ready to serve!
This Creamy Jerk Sauce is great on the Pork Shoulder Roast recipe
Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1 jalapeno
1 garlic clove
1/2 small onion
juice of 1 lime
1 T fresh ginger
1 T fresh thyme
Salt & pepper to taste
Place all ingredients in blender until pureed.
I originally shared this recipe as part of a potluck dinner I hosted for my family at my house. Life has changed for us a lot since then. The kids were 1 and 3 years old. My dad joined us, and he has been gone for over a year. My sister and mom owned homes just minutes from our home, and now we live more than 4 hours away. Life has simply changed since.
So to honor my original post, I’m including these images of what we served at the Caribbean dinner. This included grilled plantains, brown stewed chicken my dad made,Jamaican rice & peas, and salad.And for dessert, I made the Bonefish Grill Jamaican Coconut Pie with Rum Sauce. I made mine with unsweetened coconut, so it was less sweet and a slightly different texture, but still very yummy! And check out that awesome flambe on the rum sauce!
So that was my 2018 update to this 2012 recipe. What do you think?
Are you going to try this Pork Shoulder Roast Recipe? If so, leave a comment below!
Pork shoulder benefits from long, slow cooking that tenderizes the meat and melts the fat. The best cooking methods for pork shoulder are braising or stewing, but it may also be fried, baked, or made into ground pork.
For a more classical pairing, roast potato, gravy (made from deglazing the pan) and apple sauce goes well with roast pork... Alongside at least one veges (carrots, peas, green beans, etc). Pork shoulder is quite rich and fatty so a crisp summer salad (with some apple or pear slices!) also pairs well.
It's a versatile and economical cut that takes deliciously to roasting, braising, stewing, and slow cooking. Low, moist heat turns the meat so tender and succulent, it just falls away from the bone and practically melts in the mouth. In the U.S., pork shoulder is the perfect pick for pulled pork.
I like to use soft vegetables, like peppers, onions and aubergines, or sliced thin portions of fennel, sweet potatoes or pumpkin. The most popular vegetable for the barbecue is corn on the cob. Just pop them on the grill and rotate gently every few minutes. The barbecue sweetens the kernels nicely.
Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.
Sear it good. This is an optional step, but if you have the time, adds a lot of flavor. Heat a little oil in a large skillet or your Dutch oven over medium-high heat. Sear the pork heavily on all sides until golden brown.
Try brine: Choose a wet marinade rather than a dry one. Dry rubs may work fine but brine or a wet rub will add that extra moisture along with the flavor that will penetrate deep inside the meat. Keep a spray bottle handy: Keep spraying the meat during smoking or reheating to replace the lost moisture.
Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes, mashed potatoes and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant sauce.
With lots of connective tissue (also known as collagen), these cuts can be tough if undercooked or hurried along in the cooking process. However, with slow-cooker pot roast, pressure cooker pot roast, or low-and-slow braised pot roast, the collagen breaks up for tender, succulent meat.
Shoulder pot roasts are more marbled than the other cuts taken from the round, making it more forgiving to cook (like the chuck). However, it still contains connective tissue, which requires a longer cook than the chuck roast (one of the best roast cuts).
Both pork and beef are high in proteins, fats, vitamins, and minerals. However, beef tends to have more calories, saturated fat, and cholesterol than pork. Pork may be a better choice, then, if you're trying to manage your blood cholesterol levels.
Like a pot of beans, roast pork shoulder leftovers are versatile and can easily be incorporated into countless recipes—add them to breakfast hashes and quesadillas, stews and soups, or stir-fries and sandwiches.
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.
The pork shoulder is the most popular cut used to make pulled pork. The entire hog's front leg and shoulder make up the pork shoulder. This is often separated into two pieces at your local grocery store: the picnic roast and the Boston butt (also known as the Boston roast).
Pork Inside (Topside) is prepared from the Boneless Leg. It is removed along the natural seams between the Knuckle and the Silverside. Pork Leg Schnitzels can be cut from any of the leg set muscles but are generally taken from the Pork Inside (Topside).
As we all know, some large cuts like beef briskets and pork butt have two sides. One is the bare meat, while the opposite is a layer of white fat or what is called the fat cap. The latter comes in different levels of thickness and is usually removed before cooking.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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