Oh, there’s just something about a tender, fall-apart pork shoulder that makes it perfect for any occasion! Whether you’re hosting a backyard BBQ or cozying up with a comforting Sunday dinner, we’ve got 18 mouth-watering recipes to satisfy your cravings. From classic pot roasts to bold, global-inspired flavors, discover the ultimate pork shoulder recipe round-up!
Roasted Pork Shoulder with Garlic and Herbs
As the summer sun begins to wane, our palates crave hearty, comforting dishes that warm the soul. Zestful aromas wafting from the kitchen are sure to entice family and friends alike. Today, I’m thrilled to share with you a recipe that embodies the essence of slow-cooked perfection: Roasted Pork Shoulder with Garlic and Herbs.
Ingredients
- 1 (2-3 pound) boneless pork shoulder
- 4 cloves garlic, peeled and minced
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 cup chicken broth
- 1/4 cup dry white wine (optional)
Instructions
- Preheat your oven to 300F (150C). In a small bowl, whisk together minced garlic, olive oil, chopped rosemary, thyme, salt, black pepper, and paprika.
- Place the pork shoulder on a rimmed baking sheet or a large Dutch oven, fat side up. Rub the garlic-herb mixture evenly over the entire surface of the pork, making sure to coat it generously.
- Roast the pork in the preheated oven for 2 hours and 15 minutes. After 1 hour and 45 minutes, baste the pork with chicken broth and white wine (if using). Continue roasting until the internal temperature reaches 160F (71C) on an instant-read thermometer.
- Remove the pork from the oven and let it rest for 15-20 minutes before slicing. This step is crucial, as it allows the juices to redistribute, making each bite even more tender and flavorful.
- Tips for achieving perfection: When handling garlic, make sure to mince it finely to avoid any pungent overpowering flavors. Also, don’t be shy with the herbs a generous amount will elevate the dish to new heights. Lastly, use a meat thermometer to ensure the pork reaches the ideal internal temperature.
- Transfer the sliced pork shoulder to a serving platter or individual plates. Garnish with additional rosemary sprigs and serve with your favorite sides, such as roasted vegetables or creamy mashed potatoes.
The result is a mouthwatering masterpiece that combines the tender texture of slow-cooked pork with the aromatic essence of fresh herbs and garlic. Each bite transports you to a world of comfort and warmth, perfect for cozy gatherings on chilly evenings.
Pork Shoulder Carnitas
Radiant with the promise of a summer evening, pork shoulder carnitas beckons as a comforting, indulgent main course. Richly flavored and tender to the bite, these slow-cooked Mexican delicacies are a testament to the magic that occurs when pork meets lard and spices.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup lard or vegetable oil
- 1/4 cup orange juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 corn tortillas
- Chopped fresh cilantro, lime wedges (optional)
Instructions
- In a small bowl, whisk together orange juice, garlic, oregano, cumin, salt, and pepper. Set aside.
- Preheat your oven to 300F (150C). If using a slow cooker, set it to low heat.
- Season the pork shoulder with the reserved spice mixture, ensuring an even coating.
- In a large Dutch oven or heavy pot, warm the lard over medium-high heat until almost smoking. Sear the pork shoulder until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
- Add the reserved spice mixture to the pot, scraping up any browned bits. Cook for 1-2 minutes, stirring constantly.
- Transfer the pot to the preheated oven (or slow cooker). If using a Dutch oven, cover with a lid or foil. Braise the pork shoulder for 2 1/2 hours or until tender and easily shredded with a fork.
- About 30 minutes before serving, warm tortillas by wrapping them in foil and heating in the oven at 200F (90C) for 10-15 minutes.
- Using two forks, shred the pork shoulder into bite-sized pieces. Strain the braising liquid through a fine-mesh sieve into a clean bowl, discarding solids. Skim off excess fat from the surface.
- To assemble the carnitas, dip tortillas in the reserved braising liquid for about 30 seconds on each side. Fill with shredded pork, garnish with cilantro and lime wedges (if using).
The result is a tender, juicy pork shoulder infused with the subtle sweetness of orange juice and spices. Serve immediately, allowing guests to construct their own tacos or enjoy as a standalone dish.
Braised Pork Shoulder in Red Wine Sauce
Beneath the tender, unassuming exterior of a pork shoulder lies a wealth of rich flavor potential. Braising is an ideal technique for extracting every last bit of deliciousness from this cut, and when paired with a luscious red wine sauce, it’s nothing short of magic.
Ingredients
- 1 (2- to 3-pound) boneless pork shoulder
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 300F (150C). Season the pork shoulder with salt, thyme, and black pepper.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the pork shoulder until browned on all sides, about 2-3 minutes per side. Remove from heat and set aside.
- Reduce heat to medium and add the sliced onion to the pot. Cook, stirring occasionally, until the onion is softened and lightly caramelized, about 8-10 minutes.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Add the red wine, beef broth, and tomato paste to the pot. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Return the pork shoulder to the pot and bring the sauce to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 2-1/2 to 3 hours, or until tender and easily shredded with a fork. Every 30 minutes, baste the meat with the rich, flavorful sauce.
- Remove the pot from the oven and let it cool slightly before slicing the pork against the grain. Serve the braised pork shoulder in its luscious red wine sauce, garnished with fresh thyme if desired.
The resulting texture is tender and silky-smooth, with a depth of flavor that’s simply unparalleled. To take this dish to the next level, consider serving it with a side of creamy mashed potatoes or roasted root vegetables the comforting contrast will be sure to delight your dinner guests!
Pork Shoulder Steaks with Mushroom Gravy
Lauded for its rich flavors and tender texture, the humble pork shoulder is elevated to new heights in this mouthwatering dish. The combination of slow-cooked pork, earthy mushrooms, and a depth of flavor from a carefully crafted gravy will leave you craving for more.
Ingredients
- 2 (1 1/2 pound each) boneless pork shoulder steaks
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces mixed mushrooms (button, cremini, shiitake), sliced
- 1 cup all-purpose flour
- 2 cups beef broth, warmed
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 300F (150C). Season the pork shoulder steaks with salt, pepper, and thyme. In a large Dutch oven or oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork steaks until browned on both sides, about 2-3 minutes per side. Remove from heat and set aside.
- In the same pot, add the remaining 1 tablespoon of olive oil. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes. Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly.
- Pour in the warmed beef broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 2-3 minutes. Stir in the tomato paste and season with salt and pepper to taste.
- Return the pork shoulder steaks to the pot and spoon some of the mushroom gravy over the top of each steak. Transfer the pot to the preheated oven and cook for 20-25 minutes, or until the internal temperature reaches 160F (71C) for medium-rare.
- Remove the pot from the oven and let it rest for 5 minutes before serving. Slice the pork steaks against the grain and serve with the rich mushroom gravy spooned over the top.
The result is a tender, juicy pork shoulder steak smothered in a rich and earthy mushroom gravy that’s sure to impress even the most discerning palates. The combination of flavors and textures will leave you wanting more, making this dish perfect for special occasions or weeknight dinners alike.
BBQ Pork Shoulder Sliders
Pondering the perfect union of flavors and textures, we often find ourselves seeking the ultimate comfort food experience. In a world where BBQ is an art form, one dish reigns supreme: the humble pork shoulder slider.
Ingredients
- 1 (2-pound) boneless pork shoulder
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 8 hamburger buns
- Coleslaw (store-bought or homemade)
- Pickled red onion (optional)
Instructions
- In a small bowl, whisk together brown sugar, smoked paprika, kosher salt, and black pepper to create the dry rub. Rub the mixture evenly onto both sides of the pork shoulder.
- Heat one tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder until browned on all sides, about 5-7 minutes per side. Remove from heat and set aside.
- In the same Dutch oven, add the remaining tablespoon of olive oil over medium-low heat. Add 1/4 cup of apple cider vinegar, stirring to deglaze the pan and release any browned bits. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.
- Return the pork shoulder to the Dutch oven, ensuring it’s mostly submerged in the glaze. If necessary, add a little water to cover. Cover the pot with a lid and transfer to a preheated oven at 300F (150C). Cook for 2 hours and 15 minutes, or until tender and easily shredded with a fork.
- Once cooked, remove the pork from the glaze and shred it into bite-sized pieces. Strain the remaining glaze through a fine-mesh sieve into a clean bowl, discarding any solids.
- To assemble the sliders, split the hamburger buns in half and toast until lightly browned. Spoon about 1/4 cup of shredded pork onto each bun, followed by a dollop of coleslaw, a sprinkle of pickled red onion (if using), and a drizzle of strained glaze.
The result is a harmonious balance of sweet, smoky, and tangy flavors that will leave your guests begging for more. The tender pork shoulder pairs perfectly with the crunchy coleslaw and pickled red onion, all held together by the rich, slightly sweet glaze.
Pork Shoulder Ragu over Pasta
Hazy summer afternoons are made for slow-cooked comfort foods that transport us to a place of warm memories and satisfied senses. Today, we’re indulging in the quintessential Italian-American dish that’s sure to become a staple in your household: a rich, velvety Pork Shoulder Ragu served over perfectly cooked pasta.
Ingredients
- 2 lbs boneless pork shoulder, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion, diced (about 2 cups)
- 3 cloves garlic, minced (about 1 tsp)
- 2 carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 1 can (28 oz) whole tomatoes, crushed by hand
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 12 oz pasta of your choice (e.g., pappardelle or rigatoni)
- Grated Parmesan cheese, for serving (about 1 cup)
Instructions
- Preheat your oven to 300F (150C). In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes. Remove the browned pork from the pot and set it aside.
- Add the diced onion to the same pot and cook until translucent, stirring occasionally, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the diced carrots and celery to the pot, cooking for 5 minutes or until they begin to soften. Stir in the crushed tomatoes, dried basil, oregano, bay leaf, salt, and black pepper. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally.
- Return the browned pork to the pot, making sure it’s covered by the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise the pork for 2 1/2 hours or until tender and easily shredded with two forks.
- About 30 minutes before serving, cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the cooked pasta.
- To assemble the dish, place a portion of cooked pasta on each plate, followed by a generous spoonful of the pork ragu. If the sauce seems too thick, add some reserved pasta water to achieve your desired consistency. Sprinkle with Parmesan cheese and serve immediately.
The tender pork shoulder shreds effortlessly, releasing its rich flavor into the velvety tomato sauce. The pasta provides a satisfying base for the dish, while the sprinkle of Parmesan adds a salty depth that rounds out the flavors. To take this recipe to the next level, consider adding some sauted mushrooms or a sprinkle of chopped fresh parsley on top.
Crispy Pork Shoulder with Apple Compote
Hazy summer afternoons beg for a dish that’s both comforting and refined. A tender, crispy pork shoulder paired with a sweet and tangy apple compote is the perfect antidote to the languid heat of August.
Ingredients
- 1 (2-3 pound) boneless pork shoulder
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 4-5 apples, peeled and chopped (Granny Smith or Honeycrisp work well)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup apple cider vinegar
- 1/4 cup chicken broth
Instructions
- Preheat the oven to 300F (150C). In a small bowl, mix together brown sugar, smoked paprika, salt, and black pepper. Rub this spice blend all over the pork shoulder, making sure to coat it evenly.
- Heat the olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Sear the pork shoulder until it’s nicely browned on all sides, about 5-7 minutes per side. Remove from heat and set aside.
- In the same pot, add the chopped apples and cook until they start to soften and caramelize, stirring occasionally. This should take around 10-12 minutes.
- Reduce heat to medium-low and add butter, flour, apple cider vinegar, and chicken broth to the pot. Stir until the mixture is smooth and heated through. Cook for an additional 2-3 minutes, allowing the compote to thicken slightly.
- Return the pork shoulder to the pot and make sure it’s fully submerged in the apple compote. If necessary, add a little more chicken broth or water to cover the meat.
- Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the pork is tender and easily shreds with a fork. Every hour, baste the meat with the pan juices and rotate the pot for even cooking.
- After 2 1/2 hours, increase oven temperature to broil (high heat). Remove the lid and let the pork shoulder brown on top, watching closely to prevent burning. This should take about 5-7 minutes, depending on your oven’s performance.
The resulting dish is nothing short of magnificent: tender, crispy pork shoulder paired with a rich, velvety apple compote that’s both sweet and tangy. To serve, slice the pork thinly and place it atop a bed of the warm apple compote. Garnish with fresh thyme or rosemary for a pop of color and fragrance.
Pork Shoulder Adobo
Juxtaposed against the balmy summer afternoons, there’s no better comfort food to savor than a rich and flavorful Pork Shoulder Adobo. This beloved Filipino dish has made its way into many American kitchens, and for good reason it’s a masterclass in harmony between tender meat, tangy sauce, and aromatic spices.
Ingredients
- 1 (2-3 pound) pork shoulder, skin removed
- 1/4 cup vinegar (apple cider or white wine)
- 1/4 cup water
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 2 tablespoons vegetable oil
Instructions
- Preheat your oven to 300F (150C). Season the pork shoulder with salt, black pepper, and a pinch of brown sugar. Heat 1 tablespoon of vegetable oil in an large Dutch oven over medium-high heat. Sear the pork until it’s nicely browned on all sides, about 5 minutes per side.
- Remove the pork from the pot and set it aside. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger; cook, stirring constantly, for 1-2 minutes or until fragrant.
- Add the vinegar, water, soy sauce, brown sugar, bay leaves, and black pepper to the pot. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Return the pork shoulder to the pot, ensuring it’s mostly submerged in the adobo sauce. If necessary, add a little more water or vinegar to cover the meat. Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 2 1/2 to 3 hours, or until it reaches tender, fall-apart goodness. Every 30 minutes, baste the meat with the pan juices and adjust the seasoning as needed.
- Remove the pot from the oven and let it cool slightly. Using two forks, shred the pork into tender strands. Strain the adobo sauce through a fine-mesh sieve into a clean bowl, discarding the bay leaves.
The Pork Shoulder Adobo is at its most alluring when served with steaming hot rice, which helps to soak up the rich, tangy sauce. For an added layer of flavor, try adding some sliced scallions or chopped cilantro on top a sprinkle of citrus zest wouldn’t go amiss either.
Smoked Pork Shoulder with Dry Rub
Wrapped in a fragrant dry rub and smoked to tender perfection, today’s recipe is a masterclass in low-and-slow cooking. A classic combination of flavors and techniques come together to create a dish that’s sure to become a staple in your household.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Mix together the brown sugar, smoked paprika, chili powder, cumin, salt, and black pepper in a small bowl to create the dry rub. Set aside.
- Preheat your smoker to 225F (110C) using your preferred type of wood (such as apple or hickory). If you don’t have a smoker, you can use a charcoal or gas grill with wood chips for added flavor.
- Rub the dry rub all over the pork shoulder, making sure to coat it evenly. Let it sit at room temperature for 30 minutes to allow the seasonings to penetrate the meat.
- Place the pork shoulder in the smoker, fat side up. Close the lid and smoke for 4 hours, or until the internal temperature reaches 160F (71C). During this time, you can brush the meat with olive oil every hour to keep it moist.
- After 4 hours, remove the pork from the smoker and let it rest for 30 minutes. This will allow the juices to redistribute, making the meat even more tender.
- Cut the pork against the grain into thin slices. Serve immediately, garnished with fresh herbs or a drizzle of your favorite BBQ sauce.
When sliced thinly and served at room temperature, this smoked pork shoulder is a revelation its texture is silky smooth, while its flavor is deep and complex, with notes of spice and smoke lingering on the palate. It’s perfect as a main course or used in sandwiches and salads for added depth and interest.
Pork Shoulder Pot Roast with Vegetables
Gather ’round the table with a dish that embodies the essence of comfort food Pork Shoulder Pot Roast with Vegetables. This tender and juicy masterpiece is a symphony of flavors and textures, showcasing the best of summer’s harvest.
Ingredients
- 1 (2-3 pound) boneless pork shoulder pot roast
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 cup beef broth, warmed
Instructions
- Preheat your oven to 300F (150C). In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Sear the pork shoulder until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
- In the same pot, add the chopped onion and cook until translucent, stirring occasionally, for 8-10 minutes or until it reaches a deep golden brown.
- Add the minced garlic and cook for an additional 1 minute, being careful not to burn. Stir in the thyme, salt, black pepper, and bay leaf.
- Arrange the chopped carrots, potatoes, and red bell pepper around the pork shoulder in a single layer. Pour in the warmed beef broth, ensuring that the meat is mostly submerged.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours and 30 minutes or until the meat reaches an internal temperature of 160F (71C).
- Remove from the oven and let rest for 10-15 minutes before slicing against the grain.
- Skim off any excess fat that has risen to the surface, if desired. Serve hot, garnished with fresh herbs, if preferred.
The result is a dish that’s both elegant and comforting the tender pork shoulder falls apart effortlessly, while the vegetables retain their vibrant colors and flavors. Consider serving it with a side of creamy mashed potatoes or a simple green salad for a well-rounded meal.
Pork Shoulder Chili
Aromatic wisps of spice and the tender fall-apart texture of slow-cooked meat make this Pork Shoulder Chili a true comfort food classic. A hearty, soul-warming dish that’s perfect for a chilly autumn evening or a cozy weekend brunch.
Ingredients
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 medium bell peppers, diced (about 2 cups)
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 4 cups beef broth
Instructions
- Preheat the oven to 300F (150C). In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the pork cubes and cook until browned on all sides, about 5-7 minutes. Remove the browned pork from the pot and set it aside.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the chili powder, cumin, oregano, cayenne pepper, salt, and black pepper to the pot. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Stir in the diced bell peppers and cook until they begin to soften, about 3-4 minutes.
- Add the browned pork back into the pot, along with the diced tomatoes, red kidney beans, and beef broth. Stir to combine, then bring the mixture to a simmer.
- Transfer the pot to the preheated oven and cook, covered, for 2 1/2 hours, or until the pork is tender and falls apart easily with a fork. Remove the pot from the oven and let it cool slightly.
- Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the pot and stir to combine with the remaining chili ingredients.
This hearty Pork Shoulder Chili is a masterclass in comfort food. The tender fall-apart texture of the slow-cooked meat is perfectly balanced by the depth of flavor from the rich, aromatic spices. Serve it over crusty bread or with a side of warm cornbread for a truly satisfying meal.
Pork Shoulder Tacos with Pineapple Salsa
Savoring the warmth of a summer evening, there’s nothing quite like the allure of a perfectly seasoned taco to transport us to a world of vibrant flavors and endless possibilities. Today, we’re celebrating the union of tender pork shoulder and succulent pineapple salsa in a delightful twist on traditional Mexican cuisine.
Ingredients
- 1 (2-pound) boneless pork shoulder
- 1/4 cup lard or vegetable oil
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- Pineapple Salsa (recipe below)
Pineapple Salsa:
- 1 cup diced fresh pineapple
- 1/2 cup diced red onion
- 1 jalapeo pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat oven to 300F (150C). In a large Dutch oven, heat the lard or oil over medium-high heat. Sear the pork shoulder until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
- In the same pot, add the diced onions and cook until they’re translucent and starting to caramelize, stirring occasionally (about 8-10 minutes). Add the minced garlic and cook for an additional minute.
- Add the cumin, oregano, salt, and pepper to the pot, stirring to combine. Return the pork shoulder to the pot, fat side up, and pour in enough chicken broth to cover about half of the meat. Cover the pot with a lid and transfer it to the preheated oven.
- Roast the pork in the oven for 2 1/2 hours or until tender and easily shreds with a fork. Remove from heat and let rest for 10-15 minutes before shredding with two forks.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by spooning the shredded pork onto a warmed tortilla, followed by a dollop of Pineapple Salsa and any desired toppings.
Pineapple Salsa:
- Combine diced pineapple, red onion, jalapeo pepper, lime juice, and honey in a bowl. Season with salt and pepper to taste.
- Refrigerate the salsa for at least 30 minutes to allow flavors to meld together.
When assembling the tacos, be sure not to overfill them, allowing each bite to balance the tender pork, tangy salsa, and crunchy tortilla. For an added touch of whimsy, garnish with a sprinkle of cilantro or a slice of lime. This delightful fusion is sure to become your new summer staple!
Pork Shoulder Stir-Fry with Vegetables
Comforting and delectable, this Pork Shoulder Stir-Fry with Vegetables is a harmonious balance of Asian-inspired flavors and tender textures.
Ingredients
- 1 (2-3 pound) boneless pork shoulder, trimmed of excess fat
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 cup mixed bell peppers (red, green, and yellow)
- 1 cup broccoli florets
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional)
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 green onions, chopped (for garnish)
Instructions
- Preheat the oven to 400F (200C). In a large bowl, whisk together soy sauce, oyster sauce (if using), brown sugar, and sesame oil. Add the pork shoulder and toss to coat evenly.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off. Sear the pork until browned on all sides, about 5-6 minutes per side. Transfer the pork to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger; stir-fry for 1 minute until fragrant. Add the mixed bell peppers and broccoli florets; cook, stirring occasionally, until the vegetables are tender-crisp, about 4-5 minutes.
- In a small bowl, whisk together cornstarch and 2 tablespoons of water to make a slurry. Pour the slurry into the skillet with the vegetables, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 1-2 minutes until the sauce has thickened.
- Return the pork shoulder to the skillet; stir-fry everything together for about 2-3 minutes until the pork is fully coated with the savory sauce. Transfer the entire mixture to a serving platter or individual plates.
The finished Pork Shoulder Stir-Fry with Vegetables presents a delightful harmony of textures: tender pork, crunchy vegetables, and a luscious sauce that coats each component evenly. To add an extra layer of visual appeal, garnish with chopped green onions and serve immediately over steamed rice or noodles.
Pork Shoulder Soup with Lentils
Laden with the comforting aromas of a warm summer evening, our Pork Shoulder Soup with Lentils is a hearty and satisfying dish that will become a staple in your culinary repertoire.
Ingredients
- 2 pounds pork shoulder, cut into large chunks (about 1 1/2 inches)
- 1 onion, diced (approximately 2 cups)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 cup dried green or brown lentils, rinsed and drained
- 2 carrots, peeled and sliced (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 4 cups chicken broth, warmed (190F to 200F)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (optional)
Instructions
- In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat. Add the pork chunks and brown on all sides, about 5 minutes per side. Remove the browned pork from the pot and set aside.
- Reduce heat to medium and add another tablespoon of oil if necessary. Add the diced onion and cook until translucent, stirring occasionally, about 8-10 minutes.
- Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the sliced carrots and celery to the pot, cooking for about 5 minutes or until they begin to soften.
- Stir in the tomato paste, thyme, cumin, salt, and pepper. Cook for 1-2 minutes, allowing the spices to meld with the vegetables.
- Add the browned pork back into the pot, along with the lentils, chicken broth, and any accumulated juices from the pork. Bring the mixture to a gentle boil, then reduce heat to low and simmer, covered, for about 1 hour or until the pork is tender and falls apart easily.
- When the soup has finished cooking, taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley or cilantro if desired.
This Pork Shoulder Soup with Lentils boasts a rich, comforting texture, with the lentils adding a subtle depth of flavor and the pork providing a satisfying bite. To elevate this dish to new heights, consider serving it with a swirl of creamy yogurt or a dollop of spicy harissa.
Pork Shoulder Kebabs with Peanut Sauce
Navigating the sweltering summer months can be a culinary challenge, but with the right dishes, we can turn up the heat without sacrificing flavor. One of our favorite solutions is to fire up the grill and get creative with global inspirations, like these vibrant Pork Shoulder Kebabs with Peanut Sauce that are sure to delight both kids and adults.
Ingredients
- 1 (2-pound) boneless pork shoulder, cut into 1-inch pieces
- 1/4 cup peanut oil
- 2 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup peanut butter
- 2 tablespoons fish sauce (optional)
- 2 tablespoons chopped fresh cilantro, for garnish
- Kebab skewers, for assembly
Instructions
- Cut the pork into 1-inch pieces and set aside. In a small saucepan, combine peanut oil, garlic, ginger, soy sauce, honey, cumin, smoked paprika (if using), and a pinch of salt. Heat over medium heat, whisking constantly, until fragrant and slightly thickened, about 3-4 minutes.
- Add the pork to the saucepan and toss to coat evenly with the peanut oil mixture. Cook for 2-3 minutes per side, or until browned and slightly caramelized. Transfer the pork to a plate and set aside.
- Thread the pork pieces onto skewers, leaving about 1/4 inch of space between each piece. Brush the tops with a little more peanut oil for added shine.
- Preheat your grill to medium-high heat (375F). Grill the kebabs for 8-10 minutes per side, or until slightly charred and cooked through.
- In a small blender or food processor, combine peanut butter, fish sauce (if using), and a squeeze of fresh lime juice. Blend until smooth and creamy, adding a little water if needed to achieve the desired consistency.
- Once the kebabs are done, brush them with the peanut sauce during the last minute of grilling. Serve immediately, garnished with chopped cilantro and additional peanut sauce on the side for dipping.
The tender pork shoulder absorbs the rich, nutty flavors of the peanut oil mixture and peanut sauce beautifully, while the crunch of cilantro adds a welcome freshness to each bite. For a fun twist, try serving these kebabs with steamed jasmine rice or roti to mop up every last drop of that irresistible peanut sauce.
Pork Shoulder Hash with Eggs
Celebrating the simplicity of a comforting brunch dish that never fails to impress, we present to you today’s recipe. At its core, Pork Shoulder Hash with Eggs is an elegant fusion of tender pork, crispy potatoes, and rich eggs.
Ingredients
- 1 (2-pound) boneless pork shoulder, cut into 1-inch cubes
- 4 large yellow onions, peeled and chopped
- 6 cloves of garlic, minced
- 2 pounds Yukon gold potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley, chopped (optional)
Instructions
- In a large bowl, combine the pork cubes, salt, and pepper. Toss to coat evenly.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork until browned on all sides, about 5-6 minutes. Remove from heat and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Saut the chopped onions until they reach a deep golden brown, stirring occasionally. This should take approximately 20-25 minutes. Add the minced garlic and cook for an additional minute.
- Add the diced potatoes to the skillet with the onion mixture. Cook, stirring occasionally, until they’re tender and lightly browned, about 15-18 minutes. Stir in the flour to help bind the mixture together.
- Preheat your oven to 400F (200C). In a separate bowl, whisk the eggs until well beaten. Pour them over the pork cubes in a shallow baking dish. Top with the potato-onion mixture and transfer to the preheated oven.
- Bake for 20-25 minutes or until the eggs are set and the top is golden brown.
The Pork Shoulder Hash with Eggs presents itself as a beautifully composed dish, with its tender pork, crispy potatoes, and rich eggs all working together in harmony. The flavors meld seamlessly, creating an unforgettable brunch experience.
Pork Shoulder Curry with Coconut Milk
Aromatic scents of India waft through the air as we delve into a rich and satisfying Pork Shoulder Curry with Coconut Milk. A symphony of spices harmonize to create a depth of flavor that will leave you craving for more.
Ingredients
- 1 (2-pound) boneless pork shoulder, skin removed
- 2 medium onions, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14 ounces) diced tomatoes
- 1 cup coconut milk
- Salt, to taste
- Fresh cilantro leaves, for garnish
Instructions
- Rinse the pork shoulder and pat dry with paper towels. Season with salt.
- In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat (around 375F). Sear the pork shoulder until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
- Reduce heat to medium and saut the diced onions until they’re translucent and lightly caramelized, stirring occasionally, around 8-10 minutes.
- Add minced garlic and grated ginger; cook for an additional minute, stirring constantly to prevent burning. The aroma should be intoxicating!
- Stir in cumin, curry powder, turmeric, and red pepper flakes (if using) for about 1-2 minutes, until fragrant.
- Add diced tomatoes, coconut milk, and browned pork shoulder to the pot. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low (around 275F). Cover the pot with a lid and let cook for 2 hours and 30 minutes or until the meat is tender and falls apart easily.
- Carefully remove the pork from the curry sauce and let it rest on a plate. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible.
- Return the strained sauce to a simmer over medium heat (around 325F) until reduced by about half, stirring occasionally. This will intensify the flavors and thicken the sauce slightly.
- Shred or chop the rested pork shoulder into bite-sized pieces and add it back to the curry sauce. Stir well to combine.
The resulting Pork Shoulder Curry with Coconut Milk is a masterclass in balance and harmony, with tender meat, creamy sauce, and an explosion of Indian spices. Serve over fluffy basmati rice or with warm naan bread for a truly authentic experience.
Conclusion
Yummy pork shoulder recipes at your fingertips! This roundup of 18 delicious recipes has something for every occasion, from tender braises to juicy BBQs. Try one (or two!) and let us know which ones become family favorites. Leave a comment below or share on Pinterest – we can’t wait to hear how they turn out!
