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Pork shoulder roast

gsElsbeth Feb 13, 2008 08:03 AM

I got a 3-1/2 pork shoulder roast yesterday because my butcher never has them, and now I don't know what to do with it. My husband wanted a chili (epi has a great spicy pork with beans recipe that I've made numerous times), but I want something different. Suggestions? recipes?

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  1. MMRuth RE: gsElsbeth Feb 13, 2008 08:06 AM

    There's a recent thread here:


    And another - http://www.chowhound.com/topics/455813

    1 Reply
    1. re: MMRuth
      Laurie Coffroth RE: MMRuth Jan 10, 2010 04:25 PM

      This easy recipe gets 5 stars. It is like doing "nothing at all" as you state. And the leftovers easily make two or maybe even three more dinners for my family of four. Anybody can do this. It was delicious! (TWICE!) Thank you! Laurie :>)

    2. Caroline1 RE: gsElsbeth Feb 13, 2008 10:17 AM

      My favorite pork shoulder recipe is almost like doing nothing at all, except it takes a long time. You put the shoulder roast fat side up in an old fashioned roaster that has a lid, splash Worcestershire sauce over the top and a bit down the sides, then pack it firmly with a generous layer of brown sugar, pour in enough sparkling cider (or apple juice) to come about an inch or so up the side of the roast (do NOT get the brown sugar wet!), cover tightly and roast in a slow 225F oven for five or six hours. Up to ten hours for larger roasts. In fact, if you work you can put it in the slow oven before you leave in the morning and it will be ready when you get home.

      It's great for dinner with a gravy made with the pan juices, and buttered mashed potatoes/turnips. Maybe sugar snap peas as a vegetable? Really simple, mouth watering drop dead delicious, and if you don't have too many people at the table, you have great pulled pork sandwiches the next day. If you decide on this, go back to your butcher and get another roast to cook with it before they're all gone! It's that good.

      6 Replies
      1. re: Caroline1
        vnchile RE: Caroline1 Feb 13, 2008 12:37 PM

        I have a 5 pound shoulder in the oven right now using almost the same technique - it'll be done in time for dinner. However, I just used a spice rub and the oven is at 275. I've done this before and it makes it very tender and delicious.

        1. re: vnchile
          Caroline1 RE: vnchile Feb 13, 2008 01:41 PM

          Do try the brown sugar and sparkling cider some time. When I first saw the recipe, I thought, "Come on now, NOTHING can be THAT easy!" But it is. The brown sugar and apple just intensify the pork flavor istead of modifying it.

          I think I need to buy a pork shoulder.

        2. re: Caroline1
          foiegras RE: Caroline1 Jan 10, 2010 06:56 PM

          What if I don't have a roaster ... any alternatives?

          1. re: foiegras
            Caroline1 RE: foiegras Feb 2, 2011 03:55 PM

            Any deep pan or ovenproof casserole will work just fine. Just cover it with aluminum foil and don't forget to poke one or two small holes in it as steam vents. SMALL holes! '-)

          2. re: Caroline1
            xiaobao12 RE: Caroline1 Oct 21, 2010 06:36 AM


            I followed your recipe last night and the shoulder was taken out this morning. Overnight baked at 225. Now, what shall I do with plentyful plan juices? Reduce?

            1. re: xiaobao12
              Caroline1 RE: xiaobao12 Feb 2, 2011 03:52 PM

              Oh, wow! You'd think this would have shown up on my Recent Threads page before now! Sorry for the very long delay, and I'm the pan juices are no longer a problem! Yes, you can reduce them. Not using a lot of salt (I don't use any) in a very llong braise such as this means you can reduce the juices to a syrup and still not have a problem with salt concentration. Sometimes I reduce, sometimes I just serve it as a pan sauce. And sometimes I use it as part of the cooking liquid for rice, if that's my starch of choice for that meal.

          3. u
            upstate girl RE: gsElsbeth Feb 13, 2008 10:31 AM

            I saw a Jamie Oliver recipe for Spicy Pork and Chili-Pepper Goulash and it looks pretty tasty to me. They peppers sound like they might appeal to your husband if he was looking for chili. I plan on making it soon but have not tried it yet. You can find it at www.foodnetwork.com

            3 Replies
            1. re: upstate girl
              janniecooks RE: upstate girl Feb 13, 2008 10:44 AM

              I saw the same Jamie Oliver episode, and drooled over the recipe. Told a friend about it and urged her to download the recipe. Unbeknownst to me we both cooked the spicy pork goulash on the same day, and had the same reaction - bland and boring. Followed the recipe to the letter. I think perhaps the pork available in the UK is more flavorful than what's available in US grocery stores. Anyway a very very generous amount of louisiana hot sauce offered some improvement the next day. I will not make this recipe again. Much better things to do with a 4-lb shoulder roast.

              1. re: janniecooks
                upstate girl RE: janniecooks Feb 13, 2008 10:49 AM

                I am SO glad you replied. It looked so good on the episdoe, thanks for the tip.

              2. re: upstate girl
                DiveFan RE: upstate girl Feb 13, 2008 01:22 PM

                Here's the link to the JO recipe mentioned above: http://www.foodnetwork.com/food/recip...

                I looked at this 'spicy' recipe which contains
                - 4.25 lb. pork shoulder
                - 2 fresh red chiles (good heat)
                - 2 TB smoked mild paprika (low heat)
                - 5 bell peppers (No heat)
                - 10 oz. jar grilled peppers (low to no heat)

                Yikes, no wonder it was bland! That's not a lot of chiles for +4 lb of pork.
                This recipe is a disaster - Jamie can do better.

                OTOH I think this Bobby Flay green chili recipe is closer to the mark:
                I'd cut the liquid volume WAY down, add >16 oz of roasted low heat chiles (Anaheims, Poblanos), and use a slow cooker.

                Have fun!

              3. alkapal RE: gsElsbeth Feb 13, 2008 01:37 PM


                1. mr jig RE: gsElsbeth Feb 13, 2008 01:39 PM

                  A lot of "unfortunate" pork here.
                  Shoulder can be reduced to pullable shreds saturated with sauce BUT it needs NOT be.
                  Season the butt or picnic as desired.
                  Roast at 325 to 150 no hotter .
                  Rest 20 min and eat as roast.
                  You are welcome.

                  3 Replies
                  1. re: mr jig
                    DockPotato RE: mr jig Feb 14, 2008 01:36 PM

                    Agreed. We like ours sliced too. We also throw in quartered potatoes, chunky carrots and a couple of onioncns and lift the lid at the end to brown them. You must like cold pork sandwiches for lunch too, yes, Jig?

                    1. re: DockPotato
                      mr jig RE: DockPotato Mar 19, 2008 05:01 AM

                      We do indeed.
                      Chill well and slice thin on the slicer.
                      Dress a soft roll with mustard and mayo stack high and enjoy.

                    2. re: mr jig
                      chowser RE: mr jig Feb 14, 2008 01:53 PM

                      Good point. My FIL does a pork pot roast type dish with it that's very good. A little on the fatty side for me but good.

                    3. MeffaBabe RE: gsElsbeth Feb 14, 2008 11:00 AM

                      I love cooking mine in my crock pot... nothing beats opening the front door at 5:30 and smelling dinner bubbling away... I just did a small pork loin roast with an easy recipe
                      1 cup cola (or diet cola)
                      1 cup ketchup
                      1 clove garlic minced
                      1 or 2 huge onions-cut into course pieces (or if you prefer chop fine or omit!)
                      several potatoes (skin on) sliced in 1/2 lengthwise
                      Add it all to crockpot and cook on high 8 hours... you can make white rice or couscous as a side and dig in!

                      1. s
                        speedgracer RE: gsElsbeth Feb 15, 2008 09:34 AM

                        i love braised pork shoulder, and usually do a simple preparation. but if you're up for a somewhat involved recipe this baked ziti with spicy pork and sausage ragu from epicurious is really good:

                        1. e
                          ErikaK RE: gsElsbeth Feb 15, 2008 09:41 AM

                          The pork stew from Sunday Suppers at Lucques is awesome, the pork is marinated in toasted whole cracked spices (cumin, coriander, fennel), smashed garlic, cayenne, oregano & thyme, then braised in veal & chicken stock, wine, lemon peel, cilantro and aromats. Nice with polenta.

                          1. h
                            houdini RE: gsElsbeth Feb 16, 2008 10:26 AM

                            Google "Pernil" - Pork Shoulder roast with spices (Cumin, chile, etc.)

                            1. eight_inch_pestle RE: gsElsbeth Jan 10, 2010 05:31 PM

                              I roast and slice, with a thick dry rub of rosemary, garlic, sugar, and cayenne. Proportions available if anyone's curious.

                              1 Reply
                              1. re: eight_inch_pestle
                                tankerraid RE: eight_inch_pestle Dec 4, 2010 05:50 PM

                                I'm interested. Have a beautiful 5 lber in the fridge right now and wanting to rub it tonight for cooking tomorrow. I like your direction, so am curious how you do it. Thanks!

                              2. b
                                Brandon Nelson RE: gsElsbeth Jan 10, 2010 09:13 PM

                                Milk braised pork is wonderful this time of year.

                                1. c oliver RE: gsElsbeth Oct 21, 2010 07:50 AM

                                  I'm a total fool for this Will Owen adaptation. I've now done it with pork and lamb shoulder and recently, while in Brazil and not understanding the cut Iwas buying, HAM! It's the best.


                                  3 Replies
                                  1. re: c oliver
                                    greenstate RE: c oliver Dec 5, 2010 05:31 AM

                                    Porchetta; simply the most delicious pork shoulder recipe I have ever served.

                                    1. re: greenstate
                                      c oliver RE: greenstate Dec 5, 2010 07:59 AM

                                      g, I really appreciate your posting that link. I have the Zuni book but haven't fixed that but will remedy that. And what a terrific blog unlike most. I'll be reading more of it. Thanks.

                                      1. re: c oliver
                                        greenstate RE: c oliver Dec 5, 2010 08:33 AM

                                        great recipe, great blog but it's not mine!

                                  2. Casalbordino RE: gsElsbeth Feb 2, 2011 03:10 PM

                                    I use a pork shoulder with skin on to make a delicious porchetta.

                                    1. m
                                      mothrpoet RE: gsElsbeth Feb 2, 2011 03:34 PM

                                      Brown it in a little fat, add some chopped onions, a couple of cans of saurkraut, a can of water, black pepper, then lay the browned pork on top. Cover and either simmer slowly on the stove or in a slow oven for 3hrs, till tender. Add more water if needed, to keep a bit soupy. Top with dumpling dough (the flour, baking powder, etc. kind) simmer and serve. Delectable! Sometimes I have put juniper berries in the mix, but the simple flavors alone are best, I think.

                                      1 Reply
                                      1. re: mothrpoet
                                        vicki_vale RE: mothrpoet Apr 17, 2011 08:49 PM

                                        We just did a dry rub with rosemary, cumin, coriander, adobo spice (orange peel), smushed garlic, salt & pepper, set in a deep pan and covered tightly with foil. Roasted 3 hours at 350F, then uncovered another 2 hours at 300F to let the fat crisp a little. Moist and delicious. Not too many juices in the pan though.

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