Roasted Pork Shoulder

"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!!!"
 
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photo by ejpolaski photo by ejpolaski
photo by ejpolaski
photo by Lil April photo by Lil April
photo by Elizabeth M. photo by Elizabeth M.
photo by daisygrl64 photo by daisygrl64
Ready In:
3hrs 20mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • 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.

Questions & Replies

  1. Does it matter if the skin side is up or not?
     
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Reviews

  1. I used the hickory Smoke. We loved it so much!! Even my picky eaters really enjoyed it!
     
  2. Wow this was AWSOME!! I did not use liquid smoke though since my DH doesn't care for smoked food. But I can say that it was fall off the bone tender and it left so many pan dripping that I made and absolutely wonderful gravy from it! I will make this again and again for sure!! Thanks Rick :)
     
  3. Moistest pork I have ever cooked. I did alter the recipe a bit, but wow its amazing! Instead of using the liquid smoke, I used Rufus Teague Meat Rub. I also added a cup of water and a cup of beef stock to the Dutch Oven and garlic powder. I did not have any bay leaves. I will be making this again soon!
     
  4. When I went to grab my jar of smoke, I realized I only had a few drops left, maybe a half teaspoon. Still, this recipe was so succulent. I thought it smelled a bit of pizza, strangely, and the flavor was out of this world.
     
  5. This was really tender and delicious. I didn't have any liquid smoke, so I used 2 T of smoked paprika instead. It was wonderful!
     
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RECIPE SUBMITTED BY

Cooking is a great passion of mine. I am a carpenter by trade. The recipes I submit are usually a mixture of ones that are brand new and ones that are 50 plus years old. I like to look through old cook books and find a new recipe I've never tried before.
 
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