Tag Archives: pork shoulder

slow-roasted pork shoulder with garlic and citrus



This morning did not go how I had envisioned how it was going to go; not complaining just pointing out why I am so late in posting.  I had planned on looking through some of my food pictures; decide on one to write about and share the recipe. I awoke to my husband making breakfast and he invited his parents and my son and daughter-in-law over for breakfast; his last minute call to both households to come for breakfast in 30 minutes. Let’s just say we only saw my in-laws. Anyway after they had left and I cleaned up the kitchen, then my father showed up for a visit. So I am now just getting to my “list” of things to do.

Neither my daughter or I made anything new last week. Well actually that is not entirely true. I had planned on using up some leftover cabbage from the fridge and some egg roll wrappers that had been in the freezer for probably too long now. I picked up some ground pork and in a large bowl I grated the cabbage, a carrot, an onion a couple of cloves of garlic and ginger. seasoned it with salt and pepper and a little chili sauce. Browned the pork a bit; added the cabbage mixture to the pork cooked for a bit and then wrapped and fried them up and they were marvelous. Unfortunately I didn’t take a picture which I like to do to show you my process.

So I am going to share a braised pork shoulder recipe that was SO flavorful it is worth sharing and I hope you check it out. My daughter got the recipe from a cook book called Dining In by Alison Roman. My daughter served the luscious pork over a grain we don’t normally use, Farro and we all really enjoyed it, plus will be using more of it in the future.

slow-roasted pork shoulder with garlic and citrus

so much flavor you need to make this recipe - You can make the pork 2 days ahead
Course dinner
Servings 8 people

Ingredients
  

  • 1 3-4 pound boneless pork shoulder
  • 1 tablespoon vegetable oil
  • 1 orange halved
  • 2 heads of garlic halved, lengthwise
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoon coriander seed
  • 1 cup orange juice if using fresh about 4 oranges
  • 1/2 bunch fresh cilantro separate thick stems from tender stems and leaves - and reserve
  • 4 limes halved
  • Kosher salt and black pepper

Instructions
 

  • pre-heat oven to 325'F
  • Season the pork with kosher salt and black pepper. Heat oil in a large, heavy bottomed pan that has a lid. over medium-high heat. Sear the pork fat side down for 8-10 minutes. you want it really browned. flip it and sear the other side for another 8-10 minutes. Transfer the pork to a plate or dish and remove all but 1 tablespoon of the rendered fat.
  • Add the halved orange and garlic to the pot, cut side down. Add the thyme, bay leaves, chili flakes, and coriander. Cook stirring for a second or so, you want to lightly brown the oranges and garlic. Add the juice and 2 cups of water, stirring and scraping up any browned bits. Return the pork to the pot and making sure the liquid a little less than halfway up the pork. If needed add more water. Cover and place in the oven.
  • Roast the pork until it becomes super tender about 3-4 hours. We are not shredding it so you want it tender but not quite falling apart.
  • Remove the pork from the pot onto a cutting board to rest. Place the cutting board in a sheet pan to lessen your mess from the juices. Chop the thicker stems of the cilantro and add them to the pot with all the pork juices. Juice 2 limes into the pot, toss the limes in as well. Slice the pork and place it back into the pot along with any juices. or onto a platter and pour the drippings over the pork. Top the pork with the remaining tender cilantro stems and leaves before serving. along with the remaining limes for squeezing over.
  • As I mentioned we served ours over farro but you can serve it however you choose.

 

Stewed pork butternut squash and walnut gremolata


Now this is a recipe my daughter made a couple of weeks ago; a recipe she got from a cookbook called cook beautiful. Pork shoulder does not spring to mind beautiful. We usually end up shredding it and dousing it in BBQ sauce; which makes for a fantastic sandwich don’t get me wrong but beautiful I don’t think so. I do suppose beauty is in the eye of the beholder.


I am sharing this recipe because it was delicious and yes beautiful. She made this in a couple of steps only because she made it during the week. But today is Sunday and this would make for a fantastic Sunday dinner. I for one am making a roaster chicken for Sunday dinner.  How many of you make a sit down with family Sunday dinner? I fear it is a lost tradition but one I have kept going for all my adult life and have no plans of stopping; not only that we all (living in the house) sit down for dinner most every single night.

Stewed Pork with Butternut Squash & Walnut Gremolata

dclarkabal
Great Sunday dinner to share with the family
Course Main Course
Servings 6

Ingredients
  

Pork

  • 2 tablespoon canola oil
  • 4 pound boneless pork shoulder
  • 4 cloves garlic diced
  • 2 onions diced
  • 4 carrots peeled, diced
  • 4 stalks celery diced
  • 2/3 cup dry sherry
  • 2 bay leaves
  • 1 head garlic halved
  • 6 cups chicken stock
  • 2 tablespoon apple cider vinegar
  • 1 bunch fresh sage save 1-2 sprigs for garnish

Butternut Squash

  • 1 medium butternut squash peeled, seeded and cubed
  • 1 tablespoon olive oil plus more for drizzling
  • 1 tablespoon honey
  • 1 small habanero minced
  • kosher salt and black pepper

Gremolata

  • 3/4 cup pomegranate seeds
  • 3/4 cup walnuts toasted and chopped
  • 1/3 cup fresh parsley chopped
  • 3 tablespoon fresh chives chopped
  • 3 tablespoon shallots finely diced
  • 1 orange zested, plus 3 tablespoon juice
  • Kosher salt and black pepper

Instructions
 

Butternut squash

  • Preheat the oven to 425'F. Place the squash on a baking sheet and drizzle with olive oil and honey. Sprinkle the squash with 1 teaspoon habanero, season with salt and pepper. Toss to evenly coat the squash. spread out into a single layer. Roast, tossing halfway through, until golden and crispy, about 30 minutes. Remove once done to your liking and let sit at room temperature until ready to use. Lower heat to 325'F

Pork shoulder

  • Heat the canola oil in a dutch oven or equally heavy pot over medium-high heat .Trim any excess fat from the pork, pat it dry, and season it generously with salt and pepper. Sear each side until browned. 20-25 minutes. Transfer the pork to a plate.
  • Lower the heat and add 1 tablespoon olive oil, chopped onions, 1 teaspoon habanero sauté for 3 minutes, add the chopped garlic, sauté for 2 more minutes. Add the carrots, celery and sauté until they begin to soften, about 5 minutes. Add the sherry and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the bay leaves, sage, and the halved garlic head. Add the stock and bring it to a simmer. Return the pork to the pot. Crumble and wet a piece of parchment paper and place directly on top of the braise. Cover the pot with a tight fitting lid and place in the oven. Cook until the pork is tender, about 4 hours.

Gremolata

  • Toss all the ingredients in a small bowl, toss to combine well. season with salt and pepper

Pork - once finished

  • Remove and discard the parchment paper. Transfer the pork to a large plate. Remove and discard the sprigs of sage, nay leaves and halved garlic. Return the pot to the stove top and simmer the cooking liquid for 5 minutes. Add the vinegar and summer until the liquid has thickened slightly, about 5 more minutes. Remove from the heat, cover and keep warm.
  • Break the pork into large pieces. discarding any large pieces of fat. Return the pork to the pot, Add the roasted squash and toss gently to combine. Taste for seasoning and adjust.
  • serve the braised pork with a generous spoonful of the gremolata and a pinch of chopped sage.

Roasted Pork Shoulder

So my kids just celebrated their quarantine birthday’s last week. Yes they are 2 years and a day apart and yes I know they are both adults but it was my daughters 30th so it’s a little more of a milestone. They actually could have been born on the same day but I told the doctor I was busy so my son was born the day after his sister’s second birthday party. We take our parties very seriously LOL.
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Anyway back to cooking! When I buy a pork shoulder or pork butt it is generally to make pulled pork. I have some leftover BBQ pulled pork in the freezer already so I wanted to make something else with it. So I covered it with garlic and herbs and roasted it in the oven. It was delicious very flavorful and so easy to make for either Sunday dinner or even during the week. Plus the leftovers made for excellent sandwiches; according to my husband.
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I know summer is upon us and maybe you don’t want to heat up your house, though around here in NH we have had some chilly days and evenings and having the oven on is kind of a blessing. But I have no doubt this would be equally good cooked out on the grill. I have cooked many pork loins out there. The only difference is there would be no pan drippings for a little au jus or to make a little gravy. You do what it best for you!
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roasted pork shoulder

Prep Time 0 mins
Cook Time 0 mins
Course Main Course
Servings 6

Ingredients
  

  • 3 tablespoon olive oil
  • 2 tablespoon garlic chopped
  • 1 clove garlic thinly sliced
  • 2 tablespoon rosemary chopped
  • 2 tablespoon fresh sage chopped
  • kosher salt and black pepper
  • 4 pound pork shoulder

Instructions
 

  • Pre-heat oven 350F
  • Liberally sprinkle salt and pepper all over the roast. 
  • In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
  • spread the mixture all over the roast
  • Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits
  • Set the meat on a roasting pan on a rack if you have one
  • Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound. 
  • remove the roast from the oven and let stand for 15 minutes.
    slice and serve.
Keyword garlic and herb roasted pork shoulder, herb roasted pork, roasted pork shoulder

Easiest Pork Shoulder – slow cooker

I have heard a lot lately from people really interested in quick easy meals. I too really like it when you can throw together something quick and easy but doesn’t taste like you just threw some things on a plate. While we do like an occasional hotdog, beans and fries dinner; we for the most part want a little more love for dinner.

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I browned mine in my cast iron under the broiler in my oven

Even though most people think of their slow cooker more for warm, comfort winter meals, you really can use it all year long. Just yesterday the weather was supposed to be the nicest on the weekend so i knew i was going to be working in the yard for most of it and while I don’t mind raking a bit, I knew it was going to be more than that and that I would probably be too tired to pull dinner together. Yup I was right! I was out there for four hours raking ugh! But the yard is starting to look so good; as predicted I was spent!

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Adobo spices are one of my favorite – I put it on everything!

Luckily I had most of what I needed for a quick chicken chili, quick, easy and delicious! My slow cooker did all the work, all i needed to do was shred the chicken add top each bowl with some shredded cheese, sour cream and some scallions.
IMG_2688I have another recipe that is too good to be true. All you need is 5 ingredients plus your slow cooker. And you have the start of several dishes though we all really liked it as is.
IMG_26913 – 5 pound Pork butt or shoulder
¼ cup soy sauce
1 large onion sliced
Salt and pepper
½ cup water
also add any other spices you like onto your pork

Salt and pepper the roast liberally all over, either brown on top of the stove all over or place it in the pan and broil till browned.  In the oven is less immediate clean up which is nice too.

Place a few slices of onion in the bottom, lay the roast on top, cover with the remaining onions. Cover with the soy and water. Cook on low for the day and enjoy!
IMG_2689To make a complete dinner, I also cheated and bought a bowl of mashed potatoes and opened a can of corn.  I boiled down some of the leftover juice and used it it as a little au ju – it was so good I’ve already made it again and might be doing it again soon!

Leftover meat can be used in sandwiches, quesadilla, nachos.  That is if you have any leftover!