SLOW COOKER PORK SHOULDER
Easy and versatile. After it's cooked I pull it apart and then separate it, to make 2 different meals by changing up the sauce. I will post the sauce recipes separately. :-)
Provided by Corilayn
Categories Pork
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Score fat cap on the pork shoulder in a diamond pattern.
- Rub the shoulder with the Worcestershire sauce and liquid smoke, use enough to cover entire shoulder.
- Combine spices and rub on top and sides.
- Layer onions on the bottom of the slow cooker and place shoulder on top.
- Cover and refrigerate overnight, not necessary but recommended.
- Remove and allow to come to room temperature.
- Drizzle honey all over the top, enough to thinly cover.
- Cook on low for 6 - 10 hours, it depends on the meat and how you like it.
- Pull meat apart with a couple forks and it's ready for 'dressing'.
- After that, the possibilities are endless.
- I took half the meat and put it back in the slow cooker on warm with 1 cup of bbq sauce and a cup of cola mixed with meat for 30 mins.
- Served with baked beans and rice tonight.
Nutrition Facts : Calories 951.3, Fat 68.1, SaturatedFat 23.6, Cholesterol 268.4, Sodium 691.9, Carbohydrate 15.1, Fiber 1.1, Sugar 10.8, Protein 65.8
SLOW COOKER PORK SHOULDER
Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad
Provided by Barney Desmazery
Categories Dinner, Main course
Time 8h25m
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
- Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.
Nutrition Facts : Calories 245 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
SLOW-COOKED PORK SHOULDER ROAST
Tender roast stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and very delicious.
Provided by Lainelove
Categories Pork
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
- Cover, and cook on low at least 8 hours.
- Season with salt to taste.
Nutrition Facts : Calories 789, Fat 41.1, SaturatedFat 14.2, Cholesterol 161, Sodium 165, Carbohydrate 25.2, Fiber 3, Sugar 4.8, Protein 41.9
SLOW-COOKED PULLED PORK SHOULDER
Very tasty, very easy pork shoulder recipe. It practically pulls itself. Great for sandwiches, burritos, or with rice. Serve in sandwich buns with your favorite barbecue sauce, if you're so-inclined.
Provided by Dan
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 20h10m
Yield 10
Number Of Ingredients 9
Steps:
- Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
- Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
- Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 13.1 g, Cholesterol 53.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 14.5 g, SaturatedFat 4.7 g, Sodium 2333.4 mg, Sugar 11.4 g
ALL-PURPOSE PORK SHOULDER
Provided by Melissa d'Arabian : Food Network
Time 5h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.
- Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat.
- If you don't have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.
SLOW-ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 5h45m
Yield about 6 main course servings (
Number Of Ingredients 7
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.
SLOW COOKER TEXAS PULLED PORK
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.
Provided by cmccreight
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h15m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g
SLOW-ROAST PORK SHOULDER
This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks
Provided by James Martin
Categories Dinner, Main course
Time 6h50m
Number Of Ingredients 7
Steps:
- In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
- Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
- Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
- Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
- Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).
Nutrition Facts : Calories 732 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 77 grams protein, Sodium 3.1 milligram of sodium
SLOW COOKER PORK SHOULDER WITH ZESTY BASIL SAUCE
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.
Provided by Anna Stockwell
Categories Slow Cooker Pork Dinner Basil Paprika Mustard Oregano Wheat/Gluten-Free Summer Entertaining Soy Free Dairy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 20
Steps:
- Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
- Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
- Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
- Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
- Do Ahead
- Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.
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