Best 5 Pork Shoulder Roast Oven Recipes

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Pork shoulder roast oven is a succulent and flavorful dish that is perfect for any occasion. This cut of meat is known for its rich flavor and tender texture, making it a popular choice for slow roasting. Whether you prefer a classic roasted pork shoulder with crispy skin or a pulled pork sandwich with a tangy barbecue sauce, there are countless recipes to explore. In this article, we will guide you through the process of selecting the perfect pork shoulder roast, preparing it for cooking, and choosing the best spices and seasonings to enhance its natural flavors. We will also provide tips for achieving a perfectly cooked roast that is juicy and tender on the inside and crispy on the outside. So prepare to tantalize your taste buds as we embark on a culinary journey to discover the best recipe for pork shoulder roast oven.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PORK SHOULDER



Roasted Pork Shoulder image

This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!

Provided by Rick B2

Categories     < 4 Hours

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 -5 lbs pork shoulder (bone in)
1 medium onion, sliced
1 cup water
3 bay leaves
4 tablespoons liquid smoke, found in grocery store (hickory or mesquite)
1/2 tablespoon seasoning salt
1 tablespoon salt
1/4 tablespoon garlic powder
1/4 tablespoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Rub roast well on all sides with liquid smoke.
  • Combine salt, garlic powder and pepper in a bowl and mix well.
  • Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
  • Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
  • Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
  • Remove from oven and pan-- let roast cool for a few minutes.
  • Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
  • Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.

SLOW-ROASTED PORK SHOULDER



Slow-Roasted Pork Shoulder image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h45m

Yield about 6 main course servings (

Number Of Ingredients 7

2 heaping tablespoons black peppercorns
25 cloves garlic (about 2 heads), peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

Steps:

  • Preheat the oven to 275 degrees F.
  • In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
  • Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
  • Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
  • Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
  • Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

EASY PORK SHOULDER



Easy Pork Shoulder image

Roasting a whole pork shoulder takes time, but it's worth the wait. It yields a lion's share of rich, tender meat that you can prepare in diverse ways.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 5h

Yield Makes 8 to 10 cups

Number Of Ingredients 3

1 boneless pork shoulder (7 pounds)
Coarse salt and ground pepper
1/2 cup water

Steps:

  • Preheat oven to 450 degrees. Using a sharp knife, score the fat (but not the meat) on 1 boneless pork shoulder (7 pounds) in a diamond pattern. Season with coarse salt and ground pepper. Place pork, fat side up, in a roasting pan or large Dutch oven with 1/2 cup water. Roast until some fat has rendered, about 45 minutes. Remove pan from oven and reduce oven temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-size pieces, discarding any large pieces of fat.

Nutrition Facts : Calories 471 g, Fat 28 g, Protein 52 g

ROASTED PORK SHOULDER



Roasted Pork Shoulder image

When I discovered Puerto Rican food, I was hooked. I've made this recipe my very own through trial and error, by researching ingredients and adding more or less of them to my taste. I think the results in this dish are just right. -Joanne Morgan, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup white wine vinegar
1/2 cup olive oil
12 garlic cloves, peeled
1/4 cup minced fresh cilantro
3 tablespoons kosher salt
3 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons whole peppercorns
1 boneless pork shoulder butt roast (3 to 4 pounds)
10 cups water

Steps:

  • In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan. , Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 340 calories, Fat 23g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 1050mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.

ROASTED PORK SHOULDER



Roasted Pork Shoulder image

Slow-roasted pork shoulder yields both a beautifully crispy exterior and a meltingly tender interior - it's literally magic in the oven. The garlicky, peppery crust permeates throughout the whole roast, especially since it integrates itself with the rest of the meat after it's shredded. Stir into some marinara sauce for a quick ragout, toss with some barbecue sauce for a pulled pork sandwich, throw in a tortilla with some avocado, cotija, and cilantro, serve over mashed potatoes and parsnips with sauteed kale, the list goes on!

Provided by Allrecipes

Categories     Pork Shoulder

Time 5h30m

Yield 12

Number Of Ingredients 7

7 large cloves garlic, minced
3 tablespoons olive oil
2 tablespoons paprika
2 tablespoons dried oregano
1 ½ tablespoons kosher salt
1 ½ teaspoons ground black pepper
1 (4.5 pound) boneless pork shoulder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C) with a rack in the middle of the oven. Line a large rimmed baking sheet with heavy-duty aluminum foil and a rack.
  • Stir together garlic, olive oil, paprika, oregano, salt, and pepper in a small bowl. Rub pork thoroughly with garlic mixture. Place fat-side up on rack on the prepared baking sheet. Let pork stand at room temperature for 30 minutes.
  • Bake, uncovered, in the preheated oven until a thermometer inserted into the thickest portion registers between 195 to 205 degrees F (90 to 96 degrees C), about 4 1/2 hours.
  • Let stand 20 minutes before shredding.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 2.3 g, Cholesterol 109.1 mg, Fat 25.6 g, Fiber 0.9 g, Protein 33.7 g, SaturatedFat 8.1 g, Sodium 808.1 mg

Tips:

  • Choose a pork shoulder roast that is at least 5 pounds, and preferably 7-8 pounds. This will ensure that you have plenty of meat to feed a crowd.
  • Trim the excess fat from the pork shoulder roast, but be sure to leave a thin layer of fat on the roast. This will help to keep the meat moist during cooking.
  • Season the pork shoulder roast with salt, pepper, garlic powder, onion powder, and paprika. You can also add other spices, such as cumin, chili powder, or oregano, to taste.
  • Place the pork shoulder roast in a Dutch oven or slow cooker. Add 1 cup of water or broth to the pot, and cover it tightly.
  • Cook the pork shoulder roast on low for 8-10 hours, or until the meat is fall-apart tender. You can also cook the roast on high for 4-6 hours, but be sure to check the meat frequently to make sure that it doesn't dry out.
  • Once the pork shoulder roast is cooked, remove it from the pot and let it rest for 15 minutes before shredding it.
  • Serve the shredded pork shoulder roast on buns or tortillas, or use it in tacos, burritos, or enchiladas.

Conclusion:

Pork shoulder roast is a delicious and versatile cut of meat that is perfect for feeding a crowd. It is easy to cook and can be prepared in a variety of ways. Whether you are looking for a simple weeknight meal or a special occasion dish, pork shoulder roast is a great option.

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