Easy & Mouthwatering Pork Shoulder Butt Roast Dinner Recipe (2024)

FAQs

What is the best liquid for pork shoulder? ›

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork.

It's a versatile and economical cut that takes deliciously to roasting, braising, stewing, and slow cooking. Low, moist heat turns the meat so tender and succulent, it just falls away from the bone and practically melts in the mouth. In the U.S., pork shoulder is the perfect pick for pulled pork.

Try brine: Choose a wet marinade rather than a dry one. Dry rubs may work fine but brine or a wet rub will add that extra moisture along with the flavor that will penetrate deep inside the meat. Keep a spray bottle handy: Keep spraying the meat during smoking or reheating to replace the lost moisture.

Preheat oven to 425 degrees F for 15 minutes. Place the roast in the oven and immediately reduce the temperature down to 200 degrees F. Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).

Pork shoulder benefits from long, slow cooking that tenderizes the meat and melts the fat. The best cooking methods for pork shoulder are braising or stewing, but it may also be fried, baked, or made into ground pork.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

Pork shoulder might start out as a fatty, tough cut of meat, but cook it low and slow for a few hours and it will be transformed into tender, juicy shreds that fall apart with the touch of your fork.

Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Both pork and beef are high in proteins, fats, vitamins, and minerals. However, beef tends to have more calories, saturated fat, and cholesterol than pork. Pork may be a better choice, then, if you're trying to manage your blood cholesterol levels.

The Day Before You Begin Smoking: Set a wire rack over a rimmed baking sheet. Season pork shoulder generously all over with salt and set on the wire rack. Refrigerate at least overnight (8 hours) or up to 24 hours. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet.

How to get more flavor in pork shoulder? ›

This could be your favorite pork shoulder rub, or you can always make your own. A simple blend of garlic powder, salt, and pepper will do the trick just fine. Moist and cold meat absorbs more smoke, so after your meat is seasoned, refrigerate it until you're ready for the smoker.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Most slow-cooked pulled pork recipes call for four pounds of either pork shoulder or pork butt. Before sticking the pork directly in the slow cooker, cut it into quarters, pat the meat dry with a paper towel, and season each piece thoroughly with salt and pepper.

Taking the time to trim your pork butt may seem tedious or time-consuming, but you'll find that trimming this piece of meat allows the rub and smoke to penetrate more fully. With a few easy cuts from your knife, you'll be on your way to serving up the best pork butt your family and friends have ever tasted!

Get Saucy or Not. The delicious defatted cooking liquid keeps the pulled pork moist, but you can replace or augment it with a finishing sauce. Barbecue sauce is a reliable and compatible choice, but don't let it limit your vision and creativity in using the meat.

Aside from barbecue sauce, something tangy and sweet is a good go-to for slow-cooked pork. Apple cider vinegar has the right amount of acidity to break down the fattiness and is equipped with a bright flavor that pairs beautifully with pork. Using liquids you would normally drink is also a good choice.

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!). Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.