Pork Shoulder Roast Bbq Recipes

Steps:

• Line a 9x13 pan with foil. I cut 2 extra long pieces of foil and fold them together to make one giant sheet of foil. Then take 2 more sheets of foil and do the same. Lay them in the pan in a cross shape. Put the roast on the foil.
• If Using a Pork Shoulder Take a Long Serrated Knife & Cut Between The Thick Skin & The Flesh To Make a Pocket To Put The Rub In Instead of On The Exterior of The Thick Skin.
• Mix all the dry spices together In a Little Bowl & Rub All Over The Roast & In The Pocket If Using a Pork Shoulder.-- adjust spices to your liking. You could even add 1/4 cup of brown sugar if desired.
• Pour About a Tablespoon of Liquid Smoke On Each Side of The Roast and put about 4 bay leaves on the roast. I had very small bay leaves, so I used a few more.
• Wrap totally in foil and put into baking pan with the thick skin side up on a pork shoulder or the fattiest side up on a Boston butt so the fat bastes the meat while it cooks.
• I let mine sit all night in the fridge then popped it in the oven on 250 and let it cook all day while I was at work, about 10 hours. It will technically be 'done' long before that, but more time makes it more tender. It should fall off the bone. Let it sit for about 45 minutes and pull the meat from the fat and bones.
• This freezes well. Leftovers are great on salad or a baked potato.

Steps:

• Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
• Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
• Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
• Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
• It would be great served on buns with the sauce.

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.

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.