pork shoulder

This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them. I've cooked it here in the oven, but the preparation would take well to the grill. However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, <a href="https://cooking.nytimes.com/recipes/1016438-tzatziki">tzatziki sauce</a>, hot sauce, French fries, mint leaves, really whatever you like. 

Pork Gyros

lemons

extra-virgin olive oil

garlic,

tomato

yellow onions, peeled

smoked or sweet paprika

salt

black pepper

oregano

Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.

Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.

When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

Smoked Pork Shoulder

Paprika

tbsp Packed Dark Brown Sugar

Salt

tbsp Dark Chili Powder

tbsp Cumin

tbsp Dried Oregano

tbsp Granulated Sugar

tbsp Ground Black Pepper

tbsp Celery Seeds

Combine all the dry rub ingredients in a small bowl or a shaker. 

Trim excess fat from the pork shoulder. If it&#039;s Boston Butt, you don&#039;t have to trim any. Score the fat side with a sharp knife.

Rub a liberal amount of the rub all over the pork. You should have some extra dry rub that can be saved for next time. Cover and refrigerate overnight, or for at least 12 hours.

Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it. 

Follow your smoker&#039;s instructions and bring the temperature up to 250 degrees Fahrenheit and add wood chips. Place a water-filled aluminum drip pan under the grates to catch drippings.

Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees.

Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a probe thermometer. 

Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. 

Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture.

https://embed.mediavine.com/videos/lqfnkzuez6qtlk6qnpfg

This smoked pulled pork shoulder (pork butt) is so good that no sauce is needed. Just throw it on some white bread, sweet Hawaiian buns, in a taco, or even an omelette.

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork should may not be the most gorgeous looking, but the flavor more than makes up for it.

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe

pork

salt and black pepper

Adjust oven rack to middle position and preheat oven to 250°F (121°C).

Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it. Place a piece of parchment paper on top of the wire rack. Season pork on all sides liberally with salt and pepper and place on parchment paper. Transfer to oven and roast until knife or fork inserted into side shows very little resistance when twisted, about 8 hours total.

Remove pork from oven and tent with foil. Let rest at room temperature for at least 15 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes total. Remove from oven, tent with foil and allow to rest an additional 15 minutes. Serve by picking in the kitchen or just bring it to the table and let guests pick meat and crispy skin themselves, dipping into sauce of their choice on the side (see note).

The great thing about these one-pot carnitas is that you don't have to wait all day for the perfect taco.

Instant Pot Carnitas

pork shoulder (Boston butt), cut into 1 1/2-inch pieces

pork belly,

chicken stock chicken broth

chili powder

cumin

coriander

Serving suggestions: Warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage

Food Network Kitchen’s Instant Pot Carnitas

Put the pork shoulder, pork belly, lager, chili powder, cumin, coriander, 1 heaping tablespoon salt and 1 teaspoon black pepper in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 60 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a small bowl, cover and set aside. Set the pot to saute on high and reduce the liquid until almost completely evaporated, 10 to 15 minutes. Set the pot to off and transfer the reduced sauce to the meat, then toss to coat and serve.

For crispy carnitas (optional): Transfer the reduced sauce and cooked carnitas to a large nonstick skillet over high heat and cook, undisturbed, for 5 minutes. Toss and continue to cook for about 5 minutes more to crisp other side. Transfer to a paper towel lined platter, making sure to scrape up any browned bits from the skillet, and serve.

Serve the carnitas with the tortillas, pico de gallo, lime wedges, guacamole, onion, cilantro and cabbage.

These came out wonderfully and I completely skipped the pork belly. I crisped up my meat with the reduced sauce just like it said it came out perfectly. Toppings were guacamole, avocado slices, pico de gallo, queso fresco, sour cream, cilantro and squeeze of lime 

Good Instant Pot recipe ... my husband loved it. My one regret is not having checked out the following reviews before making it. I will also use less salt next time around ... and maybe some orange zest at the end! The cabbage and homemade pico de gallo are great additions to this recipe. 

I've made this recipe a few time with various modifications (bacon instead of pork belly, pork loin instead of shoulder), but I decided it would be fun to make the recipe to the tee. I weighed out the meats, used boneless shoulder and pork belly as specified, and browned the meat as the tip instructed. Everything was amazing EXCEPT how salty it was!!! I followed the recipe exactly and I was rather impressed, but I would definitely REDUCE THE SODIUM by half or more. Everything else was spot-on. 

This was easy and delicious. I made the crispy version. My kids who hate pork loved it.  I follow the recipe and serving suggestions and would make just one adjustment.  I would use sodium free chicken broth or reduce the salt. to no more than 1 tablespoonful.

This was an absolutely delicious recipe.  But, I do highly recommend browning the meat. Definitely a meal to prepare again.  

These were thee best carnitas I have ever had.  I made the crispy version, and crisped the meat up without the sauce, before adding it back in.  Perfection!

YUMMY! Wow. I expected good, but these were great! I’m in a small town and couldn’t find pork bellies, so I had to omit. I added about 1/2 of liquid smoke because, pork! Served with flour tortillas, cabbage, pico de Gallo, guacamole, and added a little sour cream. Yall, this is the best instant pot recipe ever.

Very fun and delicious?  Not instant though because of the cutting of the meat.  Will try a pork loin next time, to reduce the amount of fat. But overall a keeper! 35 minutes pressure in the pampered chef quick pot? 

Turned out perfect!  I used bacon instead of pork belly and seasoning and cook time were on point!  Will definitely make again!

This is an absolute favorite! So easy, tasty, and a great addition to taco night. So great for hosting groups. 

https://www.foodnetwork.com/videos/weeknight-pressure-cooking-5441532

Turn to the pressure cooker to create perfectly cooked carnitas.

Weeknight Pressure Cooking

This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It’s worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.

Porchetta Pork Roast

fennel fronds

rosemary

sage leaves

garlic

lemon

fennel seed

red pepper flakes

olive oil

Score skin and fat all over pork, taking care not to cut down to the meat.

In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.

Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)

Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Melissa Clark makes pork shoulder seasoned with fennel fronds, rosemary and sage.

Slow-Cooker Carnitas with Avocado Crema

chipotle powder

Kosher salt

cinnamon

yellow onion, quartered

orange soda

vegetable oil

orange

Corn tortillas,

Avocado Crema, recipe follows

white onion

cilantro

serrano peppers, charred

limes

sour cream

cilantro leaves

honey

avocado,

Jeff Mauro makes Slow Cooker Crispy Carnitas, as seen on The Kitchen, Season 17.

Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.

Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.

Serve with corn tortillas, Avocado Crema, diced white onion, cilantro and charred serrano if desired.

Zest and juice 2 of the limes and add to a food processor. Add the sour cream, cilantro, honey, cumin and avocado and process until smooth. If the mixture is too thick, thin it out with the juice of the remaining lime or some water. Season with salt and pepper. If not using the crema right away, cover with plastic wrap pressed on top to keep it from browning.

wow teresa <div>this section is for rating </div><div>be nice </div>

I made this last weekend and it was Amazing! It has great ingredients and very flavorful. The Avocado Creme was a great touch loved it.... 

It was easy and tasted great 
Just wanted to thank everyone for there time 

This was very easy and super delicious. I added shredded cabbage and radishes and it was amazing!

Yum! The orange and cinnamon give this a great spin. Also, using a 4# shoulder is perfect for 2... two people, two dinners... tacos AND the Cubano sandwich (also a big hit!).

The family loved it!!!  Served the tacos with a side of cilantro lime rice. Will make it again.  

Made this last night.  So good!! I did not use peppers, since I wasn't sure how much heat it would produce. My son even liked the Avacado Crema and he hates Avocados. I did sear the big chunks of pork in a pan first and after the 4 hours in the slow cooker I did put under broiler to crisp it up.  I used shredded Monterey Jack Cheese and Cilantro leaves on top. I will make again. Give it a try!

I made this on Saturday and it was easy and my family loved it. I did crisp it on the stove in a sauté pan. It was even more delicious and still tender. No need to add any oil or liquid. Will make this again. Excellent for entertaining!!

https://www.foodnetwork.com/videos/carnitas-with-avocado-crema-5272565

Jeff makes a delicious Avocado Crema to top his slow-cooker Carnitas.

Carnitas with Avocado Crema

This savory braised pork shoulder is inexpensive, easy, and delicious. Try this fall family meal for Sunday dinner or a weeknight supper.

Braised Pork Shoulder

Pork shoulder

tbsp Olive oil

tbsp Butter

Onion (chopped)

Celery (chopped)

Carrot (chopped)

Garlic (chopped)

tbsp Tomato paste

tbsp Flour

Red wine

Beef broth (low sodium)

Parsley (tied)

Bay leaves

Preheat oven to 350° F. Cut pork shoulder into five or six large chunks. Heat olive oil and butter in a large Dutch oven, over medium-high setting. Working in batches, sear the pork chunks on all sides until they have a light golden-brown crust. Remove pork and set aside.

Reduce heat to medium and add onion, celery, and carrot. Sweat the mirepoix for about five minutes until soft. Add garlic and cook for another minute. Stir in salt and pepper.

Stir in the tomato paste and cook for a couple of minutes until it starts to brown slightly. Then, sprinkle the flour in the pan and cook it for a couple of minutes as well. Add the red wine and cook to reduce slightly.&nbsp; Return the pork chunks to the Dutch oven.

Add enough beef broth until it reaches the top of the pork but does not cover it. Add parsley and bay leaves, cover the Dutch oven and place in oven for three hours or until fork tender. Allow the meat to rest for five minutes and then serve.

coriander seeds, toasted

cumin seeds, toasted

fennel bulb, sliced

onion,

red pepper

ginger,

dry white wine

Dijon mustard

bay leaves

bundle fresh thyme

chicken stock

Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.

Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.

Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.

Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.

Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.

After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.

Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.

Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.

Slice the pork and serve with onions, fennel and juices.

This dish is absolutely delicious and fairly easy to make. I did take a few short cuts, but doubt they made a big difference. Lots of interesting ingredients that ended up working very well together. Less than a month after making this, I am plotting when I can do a repeat. Highly recommend this recipe!

I was a bit short on time so I sliced a 4lb skinless and boneless shoulder into 5 pieces and used only 3 of them in a 5qt Dutch oven. The meat was cooked in an hour and was succulent and juicy! I would recommend marinating the pork as well beforehand. I substituted carrots and leeks for the veggies. 

This was pretty good.  I made this to recipe, without any changes. This was good, but I had made a somewhat similar pork dish of Giada's called Pork Chops with Apples and Pancetta and that was just spectacular.  I think if I had to chose to make one of the two again, I would chose Giada's.  I added some rosemary to Giada's recipe.  It is such a nice complement to pork.

I've made this recipe a couple of times this past year and it's super quick to prep, and turns out great every time.  I don't have a spice grinder (I have one, it's for coffee, so I either use my  mortar and pestle or I put the spices in a plastic baggie and roll a rolling pin over them to crush them.  Delish, and definitely a keeper.

OMG good!  I added one leek (sliced, white part only) and two cups of baby carrots for some subtle sweetness. Also, I used ground toasted coriander and cumin I had in my pantry (instead of seed), to spread on the pork. Served it over a bed of rice, and it was just an amazing confluence of flavors! Wow! The four people at my dinner table all agreed on the five star rating, and said it was the best pork roast they had ever tasted. Will definitely make again. 

Outstanding!! I make it into sandwiches and put the cooked fennel and onions on top

I have a major question  here.  IMO, a pork picnic shoulder is smoked/cured.  This sounds to me like a version of a pork butt shoulder roast.  I grew up eating the butt roast as a pork pot roast, which this is.  It could be my Midwest upbringing, but I have never heard of a fresh pork picnic.

Excellent recipe. The sauce is exquisite.

This easy pulled-pork recipe cooked in the oven makes the BEST pulled-pork sandwiches. And it takes about half the amount of time than it would in a slow cooker. 

Oven-Roasted Pulled Pork

brown sugar

tbsp. kosher salt

tbsp. smoked paprika

garlic powder

onion powder

lager

c. ketchup

apple cider vinegar

c. brown sugar

Worcestershire sauce

Buns,

I used sam Adam's Boston lager with the recipe and the meat tasted wonderful. I made the bbq sauce and found it to be a little vinegary. Next time I'll cut back on the apple cider vinegar and maybe add a shot of jack Daniel's and a little more brown sugar. All in all a great recipe. My family loved it.

I LOVE this recipe. Like other commenters have mentioned, the BBQ sauce turns out too acidic for my taste. I also don’t like the taste of apple cider vinegar, so the last time I made this I used rice vinegar instead - still adds sweetness without being as overpowering. I used  1/4 cup and it was great - I suggest adding a tablespoon at a time and tasting until it’s right for you.

Fantastic recipe! We didn’t have any beer so I used apple juice instead, and it was great. The barbecue sauce was delicious, too. Such an easy recipe. I’ll be making it again!

I made it in a crock pot, 2-3 lb.roast, 9 hours on low. I used a chili lager and added the sauce at about 8 hours. Best pulled pork ever.

I found this recipe very forgiving of the substitutions I had to make for the onion and garlic powder and lager beer.  I used a small quartered onion, a few roasted garlic cloves, and a light ale beer I had in the frig.  I had about a 1.5 quart of "drippings" after roasting the pork.  I chose to only use about half to combine to make the home-made BBQ sauce.  This was my first time making pulled pork.  I cut the loin pork roast in chunks that would expose as much excess fat that could be cutaway as possible, so I ended up with varying sizes of hunks of pork.  Of a 4 lb roast, I ended up with about 2.5 lb after cutting excess fat.  During the pulling process, I was also on the lookout and removed excess fat that I found.  So, prep time is much more time intensive than the 10 minutes advertised.  But, to me, removing the excess fat is the most important part of the project.  I halved the recipe for the BBQ sauce, but followed it exactly.  I was worried when I tasted the combined ingredients of the sauce mixture, I wasn't that impressed, but then I remembered that it was supposed to be heated and simmered for awhile, so I did that.  It made all the difference.  It was really good. I would use this recipe again.

The pork  Came out excellent on its own. The barbecue sauce was a bit heavy on the Apple cider vinegar taste.  maybe just a little less vinegar next time.  The barbecue sauce was a little watery. May be removing a little of the dripping liquid would have been better. Otherwise the recipe was pretty good

Really easy and delicious.  Love the BBQ sauce too.

I found the sauce to be awful.  My family would never have eaten the meat had I put that mustardy tasting stuff on it.  Not a typical bbq sauce.

FAR too sweet. I'd use only 1 tbsp sugar and substitute two thirds of the ketchup with tomato paste.

Amazing pork and delicious sauce.  I didn’t have beer or apple cider vinegar and used ginger ale as a substitute... still a delicious sauce.

I made this for the family on NYE (a good luck food), but left out the BBQ sauce and used the drippings to make a sauce. I thought there would be some left over but it was such a hit that some were left wanting more. Real simple and delicious! Thank you!

This was an INCREDIBLE recipe for the pulled pork. I did not make the sauce after seeing reviews.

I went to my local meat market and spent a pretty penny on a 4lb shoulder. Best decision I had made. The rub had so much flavor. Instead of lager, I used a Vanilla Porter. Seared first, cooked for 3 hours at 300 with the lid. Took the lid off and cooked for another 1 hour 10 min. PERFECT. Extremely juicy, tender, and the flavor was out of this world.

This was one of those magical recipes where the result was far better than the sum of the ingredients. I don't have a Dutch oven so I used my All-Clad saucepan. It took a long time after 5 hours or so it was incredibly tender. There is no way I could use all of the drippings for a barbecue sauce so I pulled about a cup and a half and then used the recipe has directed. Way better than pulled pork I have made in an instapot. Great recipe.

Great easy recipe with great results! This is now one of my favorite cuts of meat and satisfies me just as well as smoked pork.

My first time making pulled porc and I loved it. Added a pinch more sugar in the sauce because I found it tasted too strong of mustard. I also added some garlic powder and a few drops of liquid smoke.

https://streaming.hearstdigitalstudios.com/83c5e9c9-ae52-4731-b318-23f4e589200c/video_rover_16x9_1080p_hd_1589307139_57408.mp4

This Is The Most Tender Pulled Pork EVER

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself. The final crisping happens in a nonstick skillet, which gives you ultimate browning with almost no cleanup.

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