Slow Roasted Pork Shoulder
By Judi Harris
My inspiration for this recipe was Anne Burrell, host of the Food Network show "Secrets of a Restaurant Chef". One Saturday morning while having breakfast I sat down and watched her show as she was preparing a pork butt for pulled pork. I had in my freezer a pork shoulder that I defrosted the day before I was going to use it.
6-7 pound pork shoulder or butt
salt
pepper
your favorite pork rub
1 bottle of beer
Preheat the oven to 250 degrees. While the oven is heating up, put the meat on a cutting board. Score the meat on both the top and bottom with diagonal cuts. Season the entire roast with salt and pepper, including where you scored it. Rub your favorite pork rub on it and pat the rub into the meat. Put the meat into a baking pan or dish that will fit the roast. Pour the beer into the pan. Cover with aluminum foil and place in the oven. Roast for 2 hours. After 2 hours, take the roast out, check the liquid level, baste it with some of the beer, then seal it back up with the aluminim foil and put it back in the oven. Roast for another 2 hours, check the liquid level, baste it with beer, cover it back up, and set it back in the oven. Roast it for another 2 hours. Take it out of the oven and take the aluminum foil off. With a fork, see if you can pull out a piece of pork from the center. If you can, the roast is done. You can also check it with a meat thermometer. With tongs, place the roast on a cutting board - let cool for 30 minutes. With two forks start shredding the pork. The roast should still be slightly warm and you won't have to shred the pork very hard.
The juice that the roast was baked in will be a combination of beer and the fat from the roast. Use this to spoon over the shredded pork before you put barbeque sauce on it. The flavor of the juice is incredible and will greatly enhance the flavor of the pork.
By Judi Harris
My inspiration for this recipe was Anne Burrell, host of the Food Network show "Secrets of a Restaurant Chef". One Saturday morning while having breakfast I sat down and watched her show as she was preparing a pork butt for pulled pork. I had in my freezer a pork shoulder that I defrosted the day before I was going to use it.
6-7 pound pork shoulder or butt
salt
pepper
your favorite pork rub
1 bottle of beer
Preheat the oven to 250 degrees. While the oven is heating up, put the meat on a cutting board. Score the meat on both the top and bottom with diagonal cuts. Season the entire roast with salt and pepper, including where you scored it. Rub your favorite pork rub on it and pat the rub into the meat. Put the meat into a baking pan or dish that will fit the roast. Pour the beer into the pan. Cover with aluminum foil and place in the oven. Roast for 2 hours. After 2 hours, take the roast out, check the liquid level, baste it with some of the beer, then seal it back up with the aluminim foil and put it back in the oven. Roast for another 2 hours, check the liquid level, baste it with beer, cover it back up, and set it back in the oven. Roast it for another 2 hours. Take it out of the oven and take the aluminum foil off. With a fork, see if you can pull out a piece of pork from the center. If you can, the roast is done. You can also check it with a meat thermometer. With tongs, place the roast on a cutting board - let cool for 30 minutes. With two forks start shredding the pork. The roast should still be slightly warm and you won't have to shred the pork very hard.
The juice that the roast was baked in will be a combination of beer and the fat from the roast. Use this to spoon over the shredded pork before you put barbeque sauce on it. The flavor of the juice is incredible and will greatly enhance the flavor of the pork.
