Pork Shoulder Roast
Whether cooking pork shoulder or a butt roast, browse these recipes to find the perfect way to barbecue, grill or smoke this meaty pork roast cut.See Popular Pork Shoulder Roast Recipes
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Champagne vinegar, made from Chardonnay and Pinot Noir grapes, gets its rich, mellow flavor from being aged in oak barrels, like wine. David Page uses J. LeBlanc Champagne vinegar (available from lobels.com) to braise this luscious bone-in pork shoulder that's also flavored with cumin, coriander, and mustard seed.
For this recipe, a pork shoulder is braised in balsamic vinegar and red wine, both of which balance the sweetness of the fruit and contribute a delectable kick to the sauce.
Try this spruced-up version of traditional Southern comfort food the next time your family has something to celebrate. Stir in Monterey Jack and cheddar for a cheesy take on grits.
Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.
Pork shoulder is often braised or smoked, but Andrew Green, wine director for the Bacchus Management Group (which includes Spruce in San Francisco), rubs it with garlic and herbs, then slow-roasts the meat until it's juicy and crusty.
In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying.
This is no ordinary roast with potatoes. Made with a tangy, creamy sauce of cream cheese seasoned with ranch dressing, this one-dish meal stands in a category all its own.
Sweet pineapple balances the hint of heat in the tomato sauce that tenderizes the pork shoulder.
For tenderness and flavor, the pork is marinated in a thin, vinegary, tangy-sweet sauce for 24 hours before being grilled in a smoker. Serve this main dish sandwich the traditional way, on rolls or buns topped with coleslaw and more Memphis-style sauce.
This harvest meal features tender pork shoulder and sausage seasoned with tarragon and fennel, plus a generous helping of fluffy mashed sweet potatoes.
Greeks make souvlaki by marinating chunks of meat (usually pork or lamb) in oil, lemon juice, and oregano, then skewering and grilling them. Grace Parisi opts for pork shoulder because it's so tender and succulent. Instead of threading the meat onto skewers, she simply cooks it (with onions) in a grill pan until it's nicely charred, then serves it with store-bought pita and a garlicky cucumber-yogurt sauce called tzatziki.
Peter Hoffman created this dish especially for Food & Wine's Glass House dinner. He wanted to cook a fabulous pork shoulder with an intense spice rub and serve it with an assortment of vegetables that mark the crossover moment between summer and autumn: romano beans, cranberry beans, and oven-roasted tomatoes. A garnish of gremolata (chopped lemon zest, parsley, and garlic) adds fresh flavor to the slow-cooked meat.
A savory version of a sweet dessert features a zippy pork and bean mixture over corn muffin "shortcakes."
From Betty's Soul Food Collection... Nothing beats a warm, nourishing pork stew on a cold winter's night. Our quick recipe takes it up a notch, with a subtle sweetness from sweet potatoes and corn.
Grilled pork and chipotle mayonnaise sauce flavor these Mexican-inspired tortilla sandwiches. Look for chipotle chile powder in the herb and spice aisle of your supermarket.
This started out as strictly a North Carolina-style barbecue, but over the years it has evolved. The rub is more Memphis, and it helps produce a better "outside brown," those prized bits of char that get chopped into pork barbecue. The injected brine is Cuban in influence; injecting pork shoulders is all the rage now, and with good reason. It helps keep the pork moist and get flavor from the inside out.