SLOW-ROASTED PORK SHOULDER WITH CHERRY SAUCE RECIPE
Provided by AdamNicole
Number Of Ingredients 11
Steps:
- 1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours. 2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. 3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use. 4. FOR THE SAUCE: Bring cherries, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and ruby port to simmer in small saucepan; cook, stirring occasionally, until reduced to 1 1/2 cups, about 30 minutes. Stir in remaining tablespoon vinegar. Cover and keep warm. 5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately. Technique The Importance of Taking Things Slow For super-tender meat and a deeply browned crust, our roast pork shoulder takes time-about 24 hours total-but the results are worth the wait. OVERNIGHT SALTY-SWEET RUB We rub our roast with a mixture of salt and sugar and let it rest overnight. The salt enhances juiciness and seasons the meat throughout, while the sugar caramelizes to create a crackling-crisp, salty-sweet crust. LOW OVEN Just like in a pot roast, cooking the pork low and slow (325 degrees for 5 to 6 hours) pushes the meat well beyond its "done" mark into the 190-degree range, encouraging intramuscular fat to melt, collagen to break down and tenderize the meat, and the fat cap to render and crisp.
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emily halley
[email protected]I'm not a big fan of pork, but this recipe was actually pretty good. The meat was tender and the sauce was flavorful.
Ato McFord
[email protected]This recipe was a bit too bland for my taste. I would add more spices next time.
Evans Chikwa
[email protected]I would definitely make this recipe again. It was a great way to use up a pork shoulder.
4nko0o
[email protected]This recipe was easy to follow and the results were delicious. The pork was moist and flavorful, and the sauce was tangy and sweet.
anik anik
[email protected]Overall, this recipe was a success. The pork was tender and the sauce was tasty.
Fizzy Bwoyug
[email protected]This recipe was a lot of work, but it was worth it. The pork was amazing and the sauce was perfect.
Ch Saqlain
[email protected]I found that the pork was a little dry, but the sauce was delicious.
Lamiya Akther
[email protected]This recipe was a little too sweet for my taste, but the pork was very tender.
Mkhacane hlungwani
[email protected]I've made this recipe several times and it's always a hit. The meat is always so tender and the sauce is so flavorful.
Ighodalo Humphrey
[email protected]This recipe is a must-try! The pork is fall-apart tender and the sauce is divine.
Manohar Yadav
[email protected]I love this recipe! The pork is always so juicy and the sauce is amazing.
Latashu Duck
[email protected]This is my go-to recipe for pork shoulder. It's always a crowd-pleaser. The meat is always so tender and flavorful, and the sauce is delicious.
Olive Utang
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the pork and the sauce. I will definitely be making this again.
Ayden Moss
[email protected]This recipe was easy to follow and turned out great! The pork was fall-apart tender and the cherry sauce was tangy and sweet. I will definitely be making this again.
Tyler Bettis
[email protected]I've made this recipe several times now, and it's always a hit. The pork is always so moist and juicy, and the sauce is delicious. I love that it's a slow-cooker recipe, so I can just set it and forget it.
Monday blessing Monday blessing
[email protected]This pork shoulder recipe is a winner! The meat was so tender and flavorful, and the cherry sauce was a perfect complement. I served it over mashed potatoes and green beans, and everyone at the table loved it.