Posts Tagged ‘pork shoulder’

h1

Beer Roasted Pork Shoulder

February 3, 2020

This will make your house smell sooooo good, and it is the perfect centerpiece for a celebration or special gathering. Try is with some Kasespaetzle.

201912225 Roasted Pork Shoulder 01

You will need:

  • 1 c chicken stock
  • 2 yellow onions, chopped
  • 3 lb boneless pork shoulder roast
  • 1 t salt
  • 1 t pepper
  • 1/2 t ground mustard powder
  • 1/4 t ground marjoram
  • 3 cloves garlic, minced
  • 1 t caraway seeds
  • 12 oz lager
  • 1 t cornstarch

Then you will…

  1. Preheat your oven to 375 degrees.
  2. Pour the chicken stock into the bottom of a roasting pan.
  3. Spread the onions on the bottom of the pan.
  4. Cut a diamond pattern into your pork roast on fat side.
  5. Rub with salt, pepper, mustard powder, marjoram, and the minced garlic.
  6. Place the fat side down in a roasting pan.
  7. Sprinkle with the caraway seeds on top of the roast.
  8. Roast for 1 hour and flip the roast so that the fat side is up.
  9. Increase your oven temperature to 425 degrees. Baste with the lager.
  10. Roast another 30-45 minutes, until the pork is 165 degrees in its thickest part.
  11. Allow the pork to rest for 15 minutes.
  12. Whisk the cornstarch into the bottom of the roasting pan until smooth.
  13. Bring it up to a simmer and allow to thicken slightly.
  14. Season with salt and pepper, if needed.
  15. Slice the pork and serve with the onion gravy.

201912225 Roasted Pork Shoulder 02

h1

Island Pulled Pork with Red Cabbage Slaw

October 1, 2018

We went on a long weekend to the beach and wanted some easy meals while we were there. This was a great main dish! I loved that we could make it in advance in the crockpot; it was very portable and, most importantly, it was very moist and packed full of flavor from the sauce.

20180817 Pulled Pork 01

You will need:

  • 3 lb pork butt (or shoulder), excess fat trimmed
  • 20 oz crushed pineapple
  • 1/3 c hoisin sauce
  • 1/3 c pineapple juice
  • 1 lime, zested and juiced
  • 4 T soy sauce
  • 3 T honey
  • 2 t sesame oil
  • 2 T sambal oelek
  • 1 T garlic powder
  • 1/2 t Chinese five spice
  • 1/4 t ground ginger
  • 1/4 t pepper
  • 1/4 t salt
  • 2 c shredded red cabbage
  • 1 small bunch scallions, trimmed and chopped
  • 3 T apple cider vinegar
  • 2 T olive oil

Then you will…

  1. Place the pork butt in the crockpot.
  2. Pour the crushed pineapple on top of the pork.
  3. In a small bowl, combine all of the remaining ingredients.
  4. Pour 2/3rds of the sauce on top of the pork.
  5. Slow cook on LOW for 7-8 hours.
  6. Remove the pork from the crockpot and shred.
  7. Put the pork in a large bowl with the last third of the sauce.
  8. Add 1/2 – 3/4 cup of the sauce from the crockpot to the pulled pork until moist and juicy. I recommend using a gravy separator to pour the juices into the pork, since it will help remove the excess fat.
  9. Allow to rest in the sauce at least 10 minutes to soak up some of the juices.
  10. Meanwhile, in a medium bowl, toss together the red cabbage with the scallion, vinegar and olive oil. Season with salt and pepper to taste.
  11. Serve the pulled pork topped with the slaw on toasted Hawaiian rolls.

 

%d bloggers like this: