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.
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.
Expert Tips to Make the Perfect Roasted Pork Shoulder
No need to chop the garlic and rosemary! Allow ample time to marinate: Let the pork marinate for at least 8 hours, up to 24 hours for the best flavor and juice. Brown the pork before cooking: Broil the pork shoulder on low until the outside is golden brown.
This was all Steven's idea. Buoyed by the success of 3-2-1 ribs, one of our most popular blogs, Steven wondered what would happen if we treated a pork butt (aka, shoulder) to 3 hours of smoke, 2 hours wrapped in butcher paper, foil, or parchment paper, and 1 hour unwrapped.
It's optional, but if you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Heat a tablepsoon or two of oil in a Dutch oven over medium-high heat. Add the pork and sear on all sides, working in batches as needed so as not to crowd the pan.
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.
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.
slow cooking. Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.
Dry skin – Pat skin dry using a paper towel; Season flesh – Season the flesh sides of the pork with salt, pepper and optional fennel, with a drizzle of oil; Salt skin – On the skin side, drizzle with oil then sprinkle evenly with salt.
Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.
Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor. Roasts should have a hint of pink in the centre after cooking.
Results: The oven roasting method using the pork shoulder definitely yielded the best results. The flavour of the pulled pork was amazing and the texture wasn't grainy or spongy like the pork that was cooked in the slow cooker (probably because the tenderloin is a much leaner cut).
Pork shoulder, which can also be labeled as picnic shoulder, comes from the thinner, triangle-shaped end of the pig's shoulder, just above the front leg. It has less marbling and fat than pork butt. Pork shoulder is often sold with the skin on and a layer of fat.
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Introduction: My name is Prof. Nancy Dach, I am a lively, joyous, courageous, lovely, tender, charming, open person who loves writing and wants to share my knowledge and understanding with you.
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