Slow Roasted Smoked Pork Shoulder

Submitted by Corilayn

"It's an inexpensive,EASY and completely delicious way to cook a smoked shoulder. (They go on sale for $0.88/lb here and I buy LOTS) It's like that infomercial...set it, and forget it. Also an awesome change from chicken wings for a snack during the big game. The variations are endless but the method of cooking remains the same."

 

• Ready In: 7hrs 2mins
• Ingredients: 4
• Yields: 14 sandwiches
• Serves: 6

ingredients

• 6 lbs smoked pork shoulder
• 1 tablespoon salt
• 1 tablespoon pepper
• 3 tablespoons garlic powder

directions

1. Turn oven on to 300.
2. Place pork in lasagne pan fat side up. (can be placed on a rack,optional).
3. Score fat lightly in a diamond pattern, not piercing through to the meat.
4. Rub salt, pepper and garlic on the fat.
5. Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
6. Remove tin foil and reduce oven to 225.
7. Continue roasting for 4 hours.
8. Remove from oven and drain drippings if desired.
9. Turn oven up to 450-500.
10. Place pork back in oven until fat is crispy and browned, about 5-10mins.
11. Remove from oven, lightly tent with tin foil and wait till cool enought to handle.
12. Remove meat and tear apart with 2 forks.
13. Toss with favorite BBQ sauce and serve on buns.
14. *note* I've made this a 1000 times. Sometimes with aromatic herbs such as rosemary, thyme and sage. Sometimes with a wet rub. Sometimes with fruit such as apples,peaches, or pineapple. I've never had one not turn out. I posted this recipe today because that's what in my oven. (big game on!).
15. Enjoy!

Reviews

[muncecoin]

This is one of the best recipes I've ever made from this web site. I followed the instructions exactly as stated. So easy and such great flavor. The grandkids were over and they would not even let me put bbq sauce on it! This is definitely a recipe I will make over and over. Thanks for posting!

 

[diner524]

Great way to make a pork roast or shredded pork for BBQ or to season and use in Mexican type of dishes!! We had to do things a little different, as we can't buy a smoked shoulder. We used a boneless Boston Butt Roast, then we put it on our charcoal grill, with wood chips to get the smoke flavor, for the first 4 hours. Then DH put it in our oven at the set temp. for the remainder 3 hours, or less, as it wasn't the 6 lbs. I set DH up with the printed recipe and he made up the seasoning as written (even took a photo!!!), scored the top and then did the grilling and set it in the oven. After DS and I got back from car shopping, I finished up the roast and made gravy from the drippings and served with mashed taters and corn, yummy!!! Thanks for sharing your recipe. Made for Spring PAC 2013.

 

[Sweet Baboo]

I'm making this for the second time...it is so easy and so good.

 

[nanoh]

This seems to be regular pork, by looking at the photo and noting the barbecue sauce comments. My smoked shoulder is like a ham, not a pork roast. Is the one in the photo not smoked? Sorry,just a bit confused by the color of the meat. Thank you

 

[spiderfire]

I followed this recipe closely - my smoked shoulder was 7 lbs instead of 6, and I decreased the salt by half, and it still came out almost unbearably salty. Also, the meat texture came out different than I expected - it did not shred - but it sliced nice and tender. I am not sure what I did differently - there is not much to this recipe!! <br/><br/>I think this would be a fabulous way to prepare an un-smoked plain picnic - it would literally fall apart - an an unsmoked shoulder has less salt - but it did not work out for a smoked cut.