Best 5 Pork Shoulder Barbecue Recipes

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Pork shoulder barbecue is a classic dish that can be enjoyed by people of all ages. It is a versatile dish that can be cooked in a variety of ways, but the most popular method is to slow-cook it in a smoker or oven. This method results in tender, juicy meat that is bursting with flavor. Pork shoulder barbecue is a great option for a party or a casual meal, and can be served with a variety of sides, such as coleslaw, potato salad, or baked beans. Whether you are a seasoned barbecue pro or a novice cook, you are sure to find a recipe in this article that will help you create a delicious and memorable pork shoulder barbecue.

Here are our top 5 tried and tested recipes!

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER



Slow-Cooker Korean Barbecue Pork Shoulder image

Saucy, sweet and spicy, this delicious dinner is great on the first day over rice, then leftovers are equally tasty on buns, in quesadillas or on top of a warming bowl of soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 12

Number Of Ingredients 10

1/2 cup soy sauce
1/2 cup packed brown sugar
2 tablespoons chili garlic sauce
2 Braeburn, Gala or Fuji apples, unpeeled, cored and chopped
12 cloves garlic, peeled
1-inch piece gingerroot, unpeeled
4 lb boneless pork shoulder roast
2 tablespoons vegetable oil
1 teaspoon salt
6 cups cooked white rice

Steps:

  • In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
  • Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
  • Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g

BARBECUE PORK SHOULDER



Barbecue Pork Shoulder image

Provided by Melissa Clark

Categories     Slow Cooker     Garlic     Mustard     Pepper     Pork     Tomato     Father's Day     Back to School     Dinner     Family Reunion     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 19

2 tablespoons light brown sugar
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons hot chile powder
1 teaspoon hot pepper sauce (such as Tabasco), or to taste
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, chopped (with seeds)
1 garlic clove, minced
3 pounds pork shoulder, cut into 2-inch cubes
3 strips bacon, chopped
1 (15-ounce) can diced tomatoes including juice
1 bay leaf
Accompaniment: 8 to 10 sandwich rolls
Special Equipment
Slow cooker

Steps:

  • In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.
  • In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker.
  • Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls.

MARSHALL'S PORK SHOULDER AND BARBECUE SAUCE



Marshall's Pork Shoulder and Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 12h50m

Yield 8 to 10 servings

Number Of Ingredients 9

16 ounces apple cider vinegar
2 ounces red hot sauce
2 ounces freshly squeezed lemon juice
4 ounces light brown sugar
1 teaspoon red cayenne pepper
1 1/4 teaspoons crushed red pepper
Salt and black pepper
One 8- to 10-pound pork shoulder with skin
Serving suggestions: baked sweet potatoes, coleslaw, and some extra barbecue sauce on the side

Steps:

  • Mix all the ingredients, except the pork, in a glass or plastic bowl until the brown sugar dissolves. The sauce can be made a day ahead and stored, covered, in the refrigerator.
  • Preheat the grill to 250 degrees F.
  • Place the pork shoulder on the grill and cook the meat until the internal temperature reaches 180 degrees F, about 10 to 12 hours. Once the pork shoulder is finished cooking, remove from the grill and let rest until it is cool enough to handle.
  • Strip the skin and bones from the pork shoulder and discard. Pull the pork meat into shreds or chop with a cleaver. Pour half of the sauce into the meat and mix with your hands. Continue adding sauce to the meat until the meat is moist but not soggy.
  • Serve the pork shoulder with baked sweet potatoes, coleslaw, and some extra barbecue sauce on the side.

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER



Slow-Cooker Korean Barbecue Pork Shoulder image

Number Of Ingredients 10

1/2 cup Soy Sauce
1/2 cup Packed Brown Sugar
2 tablespoons Chili Garlic Sauce
2 Braeburn, Gala or Fuji apples, unpeeled, cored and chopped
12 Cloves garlic, peeled
1 1-inch piece gingerroot, unpeeled
1 4 Pound Boneless pork shoulder (Boston) roast
2 tablespoons Vegetable oil
1 teaspoon Salt
6 cups Cooked white rice

Steps:

  • In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
  • Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
  • Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

PORK SHOULDER BARBECUE



Pork Shoulder Barbecue image

Provided by Michael Pollan

Categories     Pork     Fourth of July     Father's Day     Backyard BBQ     Dinner     Summer     Family Reunion     Grill/Barbecue

Number Of Ingredients 14

For the Pork
2 tablespoons kosher salt
2 tablespoons granulated sugar
One 5- to 6-pound pork shoulder, preferably with bone in and skin on (ask for a "Boston butt")
2 handfuls hickory chips (other types of wood chips can be substituted)
1 disposable aluminum foil shallow pan
1 smoker box (see note)
For the Vinegar-BBQ Sauce
2 cups apple cider vinegar
1 cup water
1/4 cup packed brown sugar
2 3/4 teaspoons fine sea salt
4 teaspoons hot pepper flakes
1 teaspoon freshly ground black pepper

Steps:

  • Prepare the Pork
  • In a small bowl, mix the salt and sugar until combined. One to three days before you plan to grill, generously sprinkle the salt-sugar rub over the entire pork shoulder, covering every surface. You may not need the full ¼ cup of rub. (A good rule of thumb is 2 teaspoons per pound of meat). If you're lucky enough to have a shoulder with skin on it, score the skin in a crosshatch pattern, leaving an inch or so between the lines. Try to work some of the rub into the scorings. Refrigerate the pork shoulder uncovered. Bring to room temperature before you put it on the grill.
  • Prepare a gas grill for smoking. Soak the wood chips in water for about 30 minutes; set aside. On a section of the grill that won't receive direct heat, place a disposable pan or tray beneath the cooking grate and directly on the flavorizer bars or lava rocks (whichever your grill has). Fill the pan about halfway with water; this will catch drippings and keep the inside of the grill moist. Set the cooking grate back on the grill. Adjust the burners so the temperature in the grill is somewhere between 200°F and 300°F. Keep the burners under the drip pan off, and those not under it on. Drain the wood chips and place them in a smoker box. A few minutes before putting the meat on the grill, set the smoker box directly over the heat source. (Smoke works best early in the cooking process). Place the shoulder on the grill above the drip pan, skin or fat side up.
  • Cover the grill and roast the pork shoulder for 4 to 6 hours. The time it takes will vary depending on your piece of meat, the grill, and the cooking temperature. Lower temperature is better but takes much longer to cook. Whichever temperature you choose, check occasionally to make sure it does not exceed 300°F or fall below 200°F. When the temperature of the interior of the meat is 195°F, it should be done. Don't be alarmed if the temperature of the pork shoulder rises quickly and then stays at 150° for a long time (sometimes for several hours). This is called the "stall." Be patient and wait for it to reach 195°F. Check to see if the meat feels relaxed to the touch or if you can pull it apart with a fork. If it resists, give it another 30 minutes.
  • The meat should by now be a deep brown color. If the outside of the shoulder doesn't have some dark, crispy areas (i.e., bark or, if you started with the skin, crackling), crank up the temperature to 500°F for a few minutes. (Keep a close eye on it so it doesn't burn.) Remove the meat from the grill and let it rest for at least 20 to 30 minutes.
  • Make the Vinegar-BBQ Sauce
  • Combine the vinegar, water, sugar, salt, hot pepper flakes, and black pepper in a medium-size bowl and stir until the sugar and salt have dissolved; set aside.
  • Either pull the pork shoulder apart with a fork or roughly chop with a cleaver, incorporating crispy bits of crackling (if you have it) or bark. Mix in a generous splash of the vinegar BBQ sauce; adjust the seasoning, making sure there's enough acid (vinegar) and salt. Put the remainder of the sauce in a pitcher on the table. Serve with soft rolls. Coleslaw and beans and rice make good accompaniments.

Tips:

  • Choose the right cut of meat: A pork shoulder is the best cut for barbecue because it's well-marbled with fat, which makes it tender and flavorful.
  • Season the pork shoulder generously: A good rub will help the pork develop a delicious crust and lock in moisture.
  • Cook the pork shoulder slowly and low: Low and slow cooking is the key to tender, fall-off-the-bone pork shoulder.
  • Baste the pork shoulder regularly: Basting the pork shoulder with a flavorful liquid will help keep it moist and prevent it from drying out.
  • Let the pork shoulder rest before serving: Letting the pork shoulder rest for a few minutes before serving will allow the juices to redistribute, resulting in a more tender and flavorful meat.

Conclusion:

Pork shoulder barbecue is a delicious and easy-to-make dish that's perfect for any occasion. With a little planning and preparation, you can create a mouthwatering pork shoulder barbecue that your friends and family will love. So fire up your grill and get cooking!

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