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.
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.
Pork shoulder and ribs should be cooked for a long time at a temperature at or below 275°F until the meat is tender. For this reason, these cuts are often used in slow-cooker recipes because the slow cooker gently cooks the meat at a lower temperature for hours at a time.
The best side dishes to serve with pork roast are mashed potatoes, green beans, cranberry sauce, cornbread, applesauce, stuffing, sweet potatoes, salad, rice pilaf, glazed carrots, baked beans, grilled peaches, and roasted garlic.
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.
This could be your favorite pork shoulder rub, or you can always make your own. A simple blend of garlic powder, salt, and pepper will do the trick just fine. Moist and cold meat absorbs more smoke, so after your meat is seasoned, refrigerate it until you're ready for the smoker.
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.
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.
Since pork butt has more fat marbling throughout the meat and a more uniform shape, it's the best cut for stewing and braising as well as for making fall-apart-tender pulled pork for a barbecue or for tacos. If a recipe calls for a choice between pork shoulder and pork butt, we highly recommend choosing pork butt.
Collagen is chewy as all get-out. And it's why those cuts are considered tough. If you cooked a hunk of pork shoulder to medium-rare—around 140℉ (60℃)—it wouldn't be pleasant to eat.
Most slow-cooked pulled pork recipes call for four pounds of either pork shoulder or pork butt. Before sticking the pork directly in the slow cooker, cut it into quarters, pat the meat dry with a paper towel, and season each piece thoroughly with salt and pepper.
Because the shoulder is a hard-working muscle, the meat is very tough. A low, steady temperature cooks pork shoulder the best works to tenderize a pork shoulder. To slow-cook, place the pork shoulder in a Dutch oven or another heavy pot, then pour enough broth, beer, or other liquid to partially submerge the meat.
Pork shoulder has a decent amount of fat on the surface. It's a good idea to cut away this excess fat prior to cooking, but do leave a small amount as it adds to the flavour.
Because pork shoulder is so similar to pork butt, it should be cooked with the fat cap facing the direction of the heat source. In most ovens, convection or standard, the main heat source comes from the bottom, so point that fat cap down.
For a flavorful char taste, smoke the peppers on your Traeger.
Pineapple. Pineapple is often paired with pork, whether it be pork chops or a baked ham, so it makes sense that it would taste great on a pulled pork sandwich. ...
Address: 998 Estell Village, Lake Oscarberg, SD 48713-6877
Phone: +21813267449721
Job: Technology Engineer
Hobby: Swimming, Do it yourself, Beekeeping, Lapidary, Cosplaying, Hiking, Graffiti
Introduction: My name is Reed Wilderman, I am a faithful, bright, lucky, adventurous, lively, rich, vast person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
