Pork shoulder (also known as “Boston butt” or “Pork Butt”) is a cut of meat from the upper part of the front leg of a pig. Usually, the pork shoulder cooking method uses a slow, piecemeal method to make the meat tender, juicy, and off the bone. Regardless of the cooking method used, this cut of meat can be served as a main course, "used" for sandwiches, or used during summer barbecues. See Step 1 below to start learning how to cook pork shoulder.
Ingredients
- Roast pork shoulder, also known as Boston butt - 1 kg (2.2 lb) for 2-3 people
- Olive oil or vegetable oil (for frying or grilling)
- Salt, pepper and other basic spices
Sample Dry Cooking Recipe for Pork Shoulder
- 1/4 cup paprika
- 1/4 cup chili powder
- 1/4 cup brown sugar
- 1/4 cup salt
- 2 tablespoons pepper
- 2 tablespoons garlic powder
- 1 tablespoon red onion powder
Example of Marinated Recipe for Pork Shoulders
- 1/2 cup Apple Juice
- 1/2 Bowl of Water
- 1/4 cup brown sugar
- 1/4 cup salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
Step
Method 1 of 3: Grilling Pork Shoulders
It's really hard to go wrong with a classic grill. This cooking method makes for a delicious, tender, and special piece of pork that will satisfy you when you serve it. All you need to grill pork shoulder (in addition to the meat) is an oven, a grill pan, and a metal oven rack.
Step 1. Leave the pork shoulder
A piece of pork shoulder should be at room temperature before cooking. If it's in the fridge, let the pork shoulder rest for about half an hour before cooking. If frozen, you may need to let the pork thaw overnight.
Step 2. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
While waiting for your pork shoulder to warm up, it's best to warm up the oven (especially if yours doesn't heat up quickly). If your pork is frozen and thawed, you may need to wait until the thawing process is complete before turning on your oven.
Step 3. Place the pork on a rack in the roasting pan
Use a cooking rack to make sure the pork is not in the fat while cooking. Oven safe can collect lard that falls off during cooking - you can throw it away after cooking or use it for gravy, etc.
Place the pork on a rack with the fat facing up. When the pork is cooked, the fat will turn and melt, soaking in the pork. Basically, this will make the pigs self-watering
Step 4. Print the Pig
Use a sharp knife to cut in a criss-cross pattern from the cut to the top of your pork shoulder. This activity serves many purposes, getting the lard out and watering the meat as it cooks and allowing your seasonings to penetrate more deeply into the meat.
Step 5. Coat the pork with your favorite seasoning, marinated or dry
Don't be stingy with your seasonings - The taste of the pork shoulder grill comes from a nice external ingredient, this taste means it is influenced by the spices you choose. This is a wide selection of condiments that are great for pork shoulder. Some can be purchased at the store, others can be made at home.
- When you're in doubt, simple seasonings like salt, garlic, and a few basic spices of your choice (especially basil and coriander) are also great. If you can't get the "right" seasoning, try rubbing the pork shoulder with a layer of olive oil.
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To marinate pork, you'll need to soak the pork in something that contains oil, one or more acids, and the seasoning of your choice. The acid "reduces" the oil in the marinade, enhancing the flavor and keeping the dish from being very oily. Let the pork marinate for at least 4 hours and a day or so.
For extra, you might consider the dry and marinated recipe examples above
Step 6. Roast the pork shoulder for at least 1 hour every kg
The pork shoulder will be delicious if it is cooked slowly and for a long time. Bake without layers in the oven for 1 hour per kg of meat. You may reduce the heat needed if the pork is cooked too quickly - many recipes recommend 325 degrees Fahrenheit (163 degrees Celsius) rather than 350 (177 C.).
As a rule of thumb, when the pork shoulder is cooked, the skin will be crispy, the meat will reach an internal temperature of 160-185 degrees (70-85 degrees Celsius), and the bones in the meat will “crush” easily when held and pulled
Step 7. Let the pork rest for 10 to 15 minutes before chopping it up
Like other cuts of meat, pork is delicious if it is "rested" after it is removed from the oven. Allowing the meat to continue to cook using the internal heat and also allows it to absorb any moisture that might be lost if the meat was cut immediately after it was removed from the oven.
Once left, you're done. Enjoy your roast pork shoulder
Method 2 of 3: Slow Cooking Pork Shoulders
There's nothing softer, mouthwatering than slow-cooking pork. Pork cooked by this method becomes very tender and oily. You can eat it with just a fork. In fact, many slow-cooking pork recipes for pork chops, carnitas, and other pork dishes will have you doing just that. For this method, you will need an old cooking utensil (or “Clay Pot”).
Step 1. Leave the pork at room temperature
As mentioned above, remove the pork from the fridge or freezer and allow it to warm naturally. If the meat is frozen, let it thaw overnight.
Step 2. Heat the skillet to medium-high heat
While waiting for your pork shoulder to warm up, set the frying pan or skillet on the stove. When it is hot enough for the water to boil in the pan, add a few tablespoons of oil.
Step 3. Cook pork shoulder in skillet until browned
Add the pork shoulder pieces to the skillet. Cook the oil over high heat until browned on all sides (this will take a few minutes on each side). Slow cookers such as clay pots use moist heat and therefore cannot give the pork a nice “crunchy skin”, which makes it necessary to dry the outside of the pork in the skillet before slow-cooking.
Step 4. Add the spices and/or vegetables to the clay pot
The delicious taste of the pork shoulder pieces will emerge, if you use a slow cooker to cook your pork it will be moist, perfectly tasty, you will make sure there is extra in the pot. Vegetables and seasonings add flavor to the pork (and vice versa), adding flavor perfection to the dish. In addition, slowly cooking “boiled” vegetables will make a delicious side dish for pork.
- Don't be afraid to add any vegetables you like. Sliced onions, garlic, carrots and potatoes are also good.
- For extra, all the spices are fine. For Latin Carnitas, you can try cumin, garlic powder, and pepper, while for European flavors, you can try sage, rosemary, and basil.
Step 5. Coat the pork (and other ingredients) with the liquid of your choice
Place the pork shoulder in the clay pot on top of the rest of the ingredients. Spread the spices you used over the ingredients. Then, coat to of the pork shoulder with the liquid. It can be anything - water, unsweetened apple juice, beer, or, usually, the ingredients that are usually chosen. Make choices based on combinations that match the ingredients and seasonings in your pork dish - there is no “right” answer. Don't be afraid to mix and match!
- For example, if you're making the carnitas mentioned above, you might try long-cooking your pork with Mexican beer for a nice, complex flavor.
- Also, when you choose a liquid for slow cooking, it's important to remember that the remaining liquid can be used as a sauce or gravy for pork dishes.
Step 6. Cook on low 8 to 10 hours
Place the coating on a clay pot and begin the long, long cooking process. Cooking slowly takes time, but, usually, you'll be cooking 2 hours for every kg of meat. Check several times while cooking, adding more liquid if needed.
The pork shoulder will cook when it's very tender and separates easily with minimal effort
Step 7. For pork dishes, use a fork to pull out the pork before serving
Most long-cooked pork shoulder dishes (such as carnitas, etc.) are eaten as “pulled” pork - shredded into slices. To make pulled pork, open the cookware when the meat is cooked through and use two forks or kitchen tongs to pull the pork out. Continue “pulling” just enough to get a satisfying slice texture.
Method 3 of 3: Grilling Pork Shoulders
For summer parties and get-togethers, the roast pork shoulder is second to none. The smell (and sound) of the pork shoulder sizzling on the grill is a delight for pork lovers. For this method, you will need a gas grill or a classic charcoal grill (plus lots of charcoal).
Step 1. Warm the pork to room temperature and season as desired
As mentioned above, allow the pork to warm up. When the pork reaches room temperature, lightly season it with a "rub" of your choice. This fried, the outside taste will turn into a crisp, good taste after baking.
You may have many options when it gets dry. For example, for BBQ dishes, try rubbing the pork down with a mixture of brown sugar and palm sugar, salt, pepper, and other seasonings of your choice (such as cinnamon and cumin)
Step 2. Print the pork shoulder
Use a sharp knife to make even deep cuts in a criss-cross pattern on the surface of the pork. As noted above, this will let the fat out, water the pork, and allow the heat from the grill and the flavors of the seasonings to sink in.
Step 3. Reduce the grill to medium heat
Regardless of the type of grill you have, your goal is to cook the pork at a steady 225 degrees Fahrenheit (107 degrees Celsius). A grill thermometer can help you record the temperature of the grill as it heats up. Keep the grill covered to speed up the heating process. Apply olive oil or non-stick cooking spray to the grill grille to prevent the meat from sticking as it cooks.
If you have a gas grill, it's very easy to set the grill to medium heat. If you have a charcoal grill, however, it will be more difficult. Dry your charcoal and let the heat go down before cooking your pork. The charcoal will be ready when it is almost or completely gray and shiny with a red-orange heat
Step 4. Place the tray of water in the grill
To help regulate the temperature in the grill and prevent the pork from burning, place an oven-pan or metal pie tin full of water in the grill if you have room to do so. If you have a two-tier grill, the best place for this tray is on the top shelf.
Step 5. Roast the pork shoulder for about 90 minutes per kg
Put in your pork for roasting and cover. Let the pork cook, checking periodically to test for doneness. When cooked, the pork should be crispy brown and black on the outside, soft in texture, and the internal temperature should be 160 degrees Fahrenheit (70 degrees Celsius).
Since pork cooked this way can take a very long time to cook, you may start the roasting process in the morning and cook it by dinner
Step 6. Let the pork shoulder rest for 10 to 15 minutes before serving
With the cooking methods mentioned above, roast pork is best if allowed to "rest" to release the heat before eating. Make sure to protect the pig when left from insects, etc.
Step 7. For a smoked flavor option, smoke the meat with wood chips
To enrich, the smoky flavor that so many grills seek can be made with an electric smoke kit, but it can also be made with a home grill with minimal effort. To smoke your pork shoulder on the grill, soak pieces of wood (hikory, oak, and apples work) in water the night before cooking. Place this wet piece of wood in an aluminum foil “boat” (wrap the bag open on top) and place it directly on the burnt area of the gas grill or over the charcoal of a charcoal grill. When the wood smokes and burns during the roasting process, it will impart a smoky flavor to the meat (with delicious results).
Alternatively, learn how to smoke your pork shoulder with an automatic smoker, see the wikiHow Guide to using an electric smoker
Step 8.
Tips
- Marinate the pork shoulder overnight in the refrigerator for added flavor.
- Wet the pork shoulder before cooking for extra moist meat.
Warning
Eating uncooked pork can result in food poisoning
Equipment you need
- Pork Shoulder
- Clay Pot
- Grilling Pan with Rack
- Grill
- Knife
- Spice
- Broth
- Olive Oil or Non-stick Cooking Spray
- Meat thermometer
