Cooking Pork Shoulder

A Great BBQ Pulled Pork

 

A favorite of many people is a good pulled BBQ pork sandwich. To begin with of course you have to have a pork shoulder or a pork butt as some would call them. All or at least most grocery stores have them available all the time. So there should not be any problem finding one that you like. Sometimes it depends how many are eating with you.

Or you could cook enough to freeze some of it for another time.To start and once you have picked your choice of cut, it’s best to choose the Bone in  which simply means you will pick one with the bone left in the meat .I have not cooked any bbq pork shoulder that has had the bone out. Always bone in. and there has been only a few that I have cooked where I injected anything like a juice or season blend into them.

Many that compete as well as those that don’t sometimes  inject them with something to enhance a flavor they are striving for .Some will inject a hot blend . Some maybe a sweeter  blend. It is purely a choice of what you like .If you are competing, remember that you are also cooking to impress the judges for a higher score in a contest that you have entered. Everyone who competes cooks in hope of being the champion that day and taking home the prize money and or prizes.

So if you are looking to inject your bbq pork shoulder with whatever flavor the injection needles and syringes are not hard to find. Your local grocer will usually have them.I have not any problem finding one when I went to get one. And chances are the grocery store will be cheaper than most places that specialize in grilling and smoking. The grocery store is where I would first look .

When injecting  pierce the meat in more than one place so you can spread the extra flavor all thru the finished product. Most bbq pork shoulder will have plenty of fat in them that will render down and not dry out. So the injection is really just a matter of preference, but can result in some really different and maybe put you ahead in a competition. One that just might bring you home the prize money !

About the Author

Hi ,

Thank you for coming by and reading my article.I am a KCBS BBQ judge and have judged many events in my area. Smoking several types of meat or bbqing in general are some of my favorite past times. I hope that as you read what i have written it help you to improve your BBQ and Smoking results. Please come by my website to read more at  http://www.mybbqporkrecipe.com

 

How to cook a whole pork shoulder blade roast?

It is 8.61 pounds. I was thinking about putting dry rub on it, putting it in a pan and covering it with foil. Cooking at 300 for like 6-7 hours. And last hour uncovered to get color. Will it come out good?

Spice rub:
1 T celery seed
2 T brown sugar
1/4 c paprika
2 t cumin
2 t ground mustard
1 t garlic powder
1 T sage powder
1 T red pepper
2 t salt

For the pork–
1 pork shoulder (he says 6 pounds, but I used 3 lb last time–was enough for three meals for me n jason!)
2 slices bacon, sliced into thin strips
2 t olive oil
1 medium onion, diced
1 carrot, diced
1/2 can beer

For the sauce–
1/4 to 1/2 c water
1/4 c ketchup
1/2 c red wine vinegar
1/4 c soy sauce
juice of one orange
pan juices from the pork
reserved spice rub

First, make the spice rub! Mix it all together.
Massage 3/4 of it into the pork shoulder, covering it completely. Cover with plastic wrap and refridgerate overnight

The next day–
Preheat the oven to 250
If you have a dutch oven, use that–if not, a frying pan will do but you’ll transfer to a deep bowl for putting in the oven. Over high heat, saute the bacon in the olive oil until the fat has rendered, and then sear the pork shoulder on all sides, browning well, about 2 min per side. Add onion, carrot, beer (after moving to whatever you’re going to put it into the oven in; should be some kind of bowl where it can sit in the beer). Cover the pot and transfer to the oven. Bake about five hours (less or more, depending on the size of your roast–it should be completely falling apart by the time it’s done)

Place the dutch oven (or the drippings transferred to a saucepan) on the stove over high heat, making sure to scrape all the browned bits from the bottom of the pan. Add the 1/4 c of water. Let it bubble and reduce by half, then add the other sauce ingredient.

Use a fork to shred the meat. Mix it with the sauce.

It’s best on bread–any kind of bread, really. It’s a little bit spicy, so the mild breadiness is really good. Personally, I like french-bread like rolls. With a slice of cheese!

The gift of home cooking
Home cooks will love working their way through David Tanis’ Heart of the Artichoke.

Cuban Roast Pork Shoulder

 

Cooking Pork Shoulder

Pulled Bbq Pork With Pepper Vinegar Sauce

Tender shreds of spicy pork are even more delicious when soaked in the recipes hot pepper vinegar sauce. A great variation of pulled pork that will please many afficionados.

Ingredients

For the rub

* 2 tablespoons paprika
* 1 tablespoon packed brown sugar
* 1 tablespoon chilli powder
* 1 tablespoon ground cumin
* 1 tablespoon sugar
* 1-1/2 teaspoons coarsely ground black pepper
* 2 teaspoons salt
* 1 teaspoon ground red pepper
* 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds

For the sauce

* 3/4 cup apple cider vinegar
* 3/4 cup white vinegar
* 2 tablespoons sugar
* 1/2 teaspoon red pepper flakes
* 1 teaspoon hot pepper sauce
* Salt and pepper
* Hamburger Buns
* Coleslaw (optional)

Method

* To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.

* Place pork in centre of cooking grate. Grill 2-1/2 to 3-1/2 hours for well-done (170° F/77° C), or until very tender. Remove meat from grill; cover and let stand for 10 minutes.

* Meanwhile, make the sauce: In a medium saucepan combine apple cider vinegar, white vinegar, sugar, red pepper flakes, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat to low and simmer 10 minutes. Keep warm.

* Shred, chop, or “pull” pork into shreds with two forks. Add hot pepper vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if desired.

Makes 12 to 16 servings.

Serving suggestion

Pull the pork into small chunks/strips and add a good handful on the base of the bun. Next add a good slathering of your favorite BBQ sauce on top of the pulled meat. Try adding a little at first so it doesn’t swamp the flavor of the vinegar sauce, and then place a good sized portion of coleslaw on top the sauced pork, place the top bun on and enjoy.

About the Author

If you are keen on BBQ, then you may like to check out the Weber Smokey Mountain cooker at Barbecue Party, where you will find daily updated BBQ news, competition schedules, product reviews, helpful guides, hundreds of delicious BBQ recipes, and restaurant reviews, as well as a BBQ store that stocks smokers and grills from dozens of popular manufacturers.

what herbs go well with pork?? (cooking a pork shoulder roast for dinner!)?

from the fresh herbs i have parsley (flat leaf and regular), rosemary, thyme, oregano and basil at home
and dried rosemary, basil, oregano and italian mixed herbs

do any of those marry well with pork? I had this feeling that Sage would be best but i don’t have any of that. Would thyme do?
Do i just rub the herb over the roast or what technique is best to get the most flavour?

Being Italian I vote for ROSEMARY…just love it with Pork. They were born to be together. I usually place the rosemary into cuts I make all over the roast. Then salt and pepper it and rub olive oil over it and a sprinkling of paprika if you have it. Then into the oven to goes to get nice and golden brown. I do like to cook it on high temperature at first then reduce it for the rest of the time depends on the weight of course. Usually 25 minutes per pound. Just make sure no pink juices run out and it’s clear at the end of the cooking. I love to serve apples in any shape or form with pork and sweet potatoes plus a green vegetable like cabbage or green beans. My best to you in your cooking.

Mama Jazzy Geri

Korean Pork Shoulder-Food Network

Cooking Danish….

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