Pork Shoulder Butt Roast Recipes

Easy Pork Shoulder Roast with Peach Glaze Nom …

WEBDec 12, 2022 · While the pork is roasting in the oven, mix together the jam, coconut aminos, and fish sauce in a small measuring cup or bowl. …

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1. The night before you plan to roast the pork, score the skin with a sharp paring knife in a cross-hatch pattern. Then, season the whole roast liberally with salt and Chili Con Carne seasoning.
2. Place the roast in the fridge to marinate overnight (12-24 hours).
3. When you're ready to cook the roast, preheat your oven to 275° F and take the roast out of the fridge.
4. Cover a baking tray with heavy-duty aluminum foil and place the chopped veggies on top to make a rack for the roast to lay on top of. Lay the roast on top of the layer of veggies and let everything sit on the counter for over an hour to bring the pork up to room temperature.

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Easy FallApart Roasted Pork Shoulder Recipe — The …

WEBMay 13, 2021 · Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours. Preheat the oven to …

1. In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
2. Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
3. When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
4. Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

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