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.
Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork.
Looking for a quick answer? 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.
Most of us know pork shoulder for its famous finished product: pulled pork. Pork shoulder goes by several names at the grocery store including picnic roast, Boston butt, blade roast, and pork butt. Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking.
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.
The pork is roasted uncovered so that it gets a wonderful crusty brown exterior, while the inside becomes fall-apart tender. If you feel like it needs a bit more browning or caramelization at the end, turn the heat up to 450°F. for 15 minutes before pulling it out of the oven.
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.
The mustard actually works to tenderize the meat and you will notice little more than a thin crust of it over the surface of the meat. In fact, mustard can help to produce the crust that is so sought after in traditional barbecue.
The tough cuts of pork, like pork butt and shoulder, can greatly benefit from a marinade to break down the connective tissues and help make the meat easier to chew. Other tough cuts, like ham hocks and pigs feet, usually work best in a soup or stew as a flavoring agent.
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.
So, if you've got a vertical smoker or grill with a bottom heat source, cook the pork butt fat side down. If you're using an offset smoker with a one-sided heat source, point the fat cap toward that. Finally, if the heat source is up top, like with a pellet grill, cook the pork butt fat side up.
Address: Suite 592 642 Pfannerstill Island, South Keila, LA 74970-3076
Phone: +9617721773649
Job: Marketing Producer
Hobby: Skydiving, Flag Football, Knitting, Running, Lego building, Hunting, Juggling
Introduction: My name is Tuan Roob DDS, I am a friendly, good, energetic, faithful, fantastic, gentle, enchanting 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.
