Type what you have

Ingredients

• ✓ pork shoulder
• garlic
• olive oil
• salt
• oregano
• black pepper
• red wine

Instructions

1. 1 Gather all ingredients.
2. 2 Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
3. 3 Make 12 deep incisions a few inches apart in roast using a sharp knife. Pack seasoned garlic paste evenly into incisions and over roast.
4. 4 Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator for 24 hours.
5. 5 Discard red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
7. 7 Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
8. 8 Remove from the oven and let rest before carving, 20 to 30 minutes.

By Dinica

Ingredients

• ✓ pork shoulder
• garlic
• olive oil
• white vinegar
• oregano
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
3. 3 Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
4. 4 Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
5. 5 Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
6. 6 Preheat the oven to 300 degrees F (150 degrees C).
7. 7 Roast pork skin-side down in the preheated oven until golden-brown, about 2 hours.
8. 8 Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

By Daddy Eddie

Ingredients

• ✓ pork shoulder
• chicken broth
• honey barbeque sauce
• onion
• pineapple

Instructions

1. 1 Place pork shoulder and chicken broth in a slow cooker.
2. 2 Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.

By Lea Speer

Ingredients

• ✓ pork shoulder
• salt
• black pepper
• safflower oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
3. 3 Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
4. 4 Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

By ladoña

Ingredients

• ✓ pork shoulder
• water
• taco seasoning mix
• green chile

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork roast in the bottom of a slow cooker.
3. 3 Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
4. 4 Cover and cook on Low until fork-tender, about 8 hours.
5. 5 Remove pork and shred with 2 forks.

By MANDY5473

Ingredients

• ✓ pork shoulder
• water
• white sugar
• salt
• brown sugar

Instructions

1. 1 Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.
3. 3 Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.
4. 4 Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.

By Adrock318

Ingredients

• ✓ pork shoulder
• tomato sauce
• soy sauce
• white sugar
• mustard

Instructions

1. 1 Place pork roast into a slow cooker. Combine tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour over pork roast. Cover the slow cooker.
2. 2 Cook on Low until pork roast is very tender, about 8 hours.

By Sarah

Ingredients

• ✓ pork shoulder
• kosher salt
• root beer
• liquid smoke
• garlic

Instructions

1. 1 Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
2. 2 Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Notes). Add garlic cloves back to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

By Emilycimino

Ingredients

• ✓ pork shoulder
• salt
• black pepper
• olive oil
• garlic
• brown sugar
• soy sauce
• fish sauce
• five-spice powder

Instructions

1. 1 Season pork with salt and pepper.
2. 2 Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
3. 3 Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

By Deb Willems

Ingredients

• ✓ pork shoulder
• water
• white vinegar
• kosher salt
• onion
• cumin
• mustard
• chili powder
• brown sugar

Instructions

1. 1 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.
2. 2 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.
3. 3 Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.

By Dan

Ingredients

• ✓ pork shoulder
• cider vinegar
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
2. 2 Cook on Low for 10 to 12 hours.
3. 3 Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker.
4. 4 Add barbeque sauce and continue cooking for 30 minutes.

By DAVEBISH

Ingredients

• ✓ pork shoulder
• fennel seed
• garlic powder
• red pepper flakes
• parsley
• salt
• black pepper
• white wine
• hog casing

Instructions

1. 1 Combine pork, fennel seed, garlic powder, red pepper flakes, parsley, salt, and pepper in a meat grinder; grind through a coarse plate. Mix in white wine and grind again.
2. 2 Stuff mixture into rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate until flavors meld, 8 hours to overnight. Cook as desired, or portion sausages into 1-quart freezer bags and store in the freezer.

By Paul Nenni

Ingredients

• ✓ pork shoulder
• water
• kimchi
• hot pepper paste
• sugar
• salt
• green onion

Instructions

1. 1 Stir water, kimchi, pork shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. Remove from heat and stir in green onions.

By Ginger

Ingredients

• ✓ pork shoulder
• garlic
• olive oil
• paprika
• oregano
• kosher salt
• black pepper

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Let stand 20 minutes before shredding.

By Allrecipes Editorial Team

Ingredients

• ✓ pork shoulder
• pork back fat
• salt
• white sugar
• black pepper
• garlic powder
• mace
• coriander
• cayenne pepper
• water
• sausage casing

Instructions

1. 1 Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
2. 2 Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

By Len Poli

Ingredients

• ✓ pork shoulder
• garlic
• olive oil
• white vinegar
• sazon seasoning
• adobo seasoning
• black pepper
• oregano

Instructions

1. 1 Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
2. 2 Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
3. 3 Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
6. 6 Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
7. 7 Let meat rest for 10 minutes before slicing.

By vpecchia

Ingredients

• ✓ pork shoulder
• salsa
• cola-flavored carbonated beverage
• brown sugar
• fajita seasoning
• taco seasoning mix
• green chile pepper

Instructions

1. 1 Place pork roast in a slow cooker and add 4 cups water. Cook on High for 5 hours.
2. 2 Remove pork from the slow cooker and drain liquid. Cut pork into 4 pieces and set aside.
3. 3 Purée salsa in blender. Combine salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chiles in the slow cooker. Return pork to the slow cooker and cook on High for 3 hours.
4. 4 Remove pork and shred it with 2 forks.

By Dean

Ingredients

• ✓ pork shoulder
• salt
• black pepper
• olive oil
• water
• barbecue sauce
• russet potato
• cheddar cheese curd
• bread-and-butter pickle
• aluminum foil
• slow cooker liner

Instructions

1. 1 Preheat the grill to medium-high heat.
2. 2 Season the pork on all sides with salt and pepper.
3. 3 Heat 1 tablespoon of olive oil in a large frying pan and cook the pork shoulder on all sides, about 4 minutes per side until browned.
4. 4 Place the pork into a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 4 hours or low heat for 6 hours.
5. 5 Pull the pork apart using two forks until it is shredded and keep warm.
6. 6 Place a 1 1/2- to 2-feet-long sheet of Reynolds Wrap® Aluminum Foil on a table and place the potato wedges in the center of the foil.
7. 7 Drizzle on the remaining 6 tablespoons of olive oil, season with salt and pepper, and then fold up the outside of the foil to create a foil packet.
8. 8 Place packet directly on a medium-hot grill and cook for 25 to 30 minutes or until the potatoes are browned and cooked through.
9. 9 Serve the pulled pork over top of the potato wedges, cheese curds and diced pickles.

By Reynolds KitchensR

Ingredients

• ✓ pork shoulder
• fennel seed
• orange zest
• salt
• black pepper
• herb seasoning
• red pepper flakes
• nutmeg

Instructions

1. 1 Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
2. 2 Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
3. 3 Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
4. 4 Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

By John Mitzewich

Ingredients

• ✓ pork shoulder
• paprika
• onion powder
• kosher salt
• garlic powder
• ancho chile powder
• black pepper
• chicken broth
• liquid smoke
• barbecue sauce

Instructions

1. 1 Combine smoked paprika, onion powder, salt, garlic powder, chile powder, and black pepper in a small bowl. Rub spice mixture all over the surface of the pork shoulder.
2. 2 Place seasoned pork in a slow cooker. Add broth and liquid smoke.
3. 3 Cover and cook on Low until pork is cooked through, 7 to 8 hours. Remove pork from slow cooker and shred.
4. 4 Pour liquid from the slow cooker in a 2-quart saucepan, add barbecue sauce, and bring to a boil, stirring constantly, over medium-high heat. Cook until liquid has reduced to about 1/2 cup, 7 to 8 minutes. Pour over shredded pork and mix to combine.

By Bibi

Ingredients

• ✓ pork shoulder
• orange
• onion
• garlic
• kosher salt
• cumin
• black peppercorn
• bay leaf

Instructions

1. 1 Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
2. 2 Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
3. 3 Cover loosely and simmer until meat is tender, about 1 1/2 hours.
4. 4 Allow pork to cool, covered, in broth for 1 hour.
5. 5 Shred meat with two forks.

By Ken from CA

Ingredients

• ✓ pork shoulder
• salt
• black pepper
• canola oil
• onion
• celery
• chive
• parsley
• basil
• dill weed
• pasta sauce
• tomato
• potato
• corn
• button mushroom
• carrot

Instructions

1. 1 Sprinkle pork cubes with salt and pepper.
2. 2 Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
3. 3 Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
4. 4 Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.

By Jeff

Ingredients

• ✓ pork shoulder
• salt
• pepper
• potato
• cabbage
• onion
• carrot
• green bean

Instructions

1. 1 Place smoked ham or pork shoulder into a large pot and add enough water to cover. Season with salt and pepper, cover, and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
2. 2 Add potatoes, cabbage, onions, and carrots to the pot and continue to simmer. Tie green beans into a bundle with kitchen string. Add to the pot, re-cover, and cook until carrots and potatoes are tender, about 25 minutes.
3. 3 Transfer pork to a serving dish and arrange vegetables all around. Let pork rest for 10 minutes before slicing and serving.

By KMOMMYZ

Ingredients

• ✓ pork shoulder
• olive oil
• tomatillo
• jalapeno pepper
• garlic
• chicken broth
• yellow onion
• green bell pepper
• oregano
• cumin
• salt
• black pepper
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
2. 2 Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
3. 3 Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.

By fabeveryday

Ingredients

• ✓ pork shoulder
• vegetable oil
• onion
• green bell pepper
• celery
• garlic
• parsley
• basil
• salt
• black pepper
• cajun seasoning
• water
• pork stock
• gelatin
• water

Instructions

1. 1 Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.
2. 2 Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
3. 3 Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.
4. 4 To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.

By emily

Ingredients

• ✓ pork shoulder
• all-purpose flour
• canola oil
• chicken stock
• tomato
• green chile pepper
• jalapeno pepper
• garlic
• onion powder
• garlic powder
• garlic salt
• cumin
• black pepper
• cornstarch
• water

Instructions

1. 1 Place flour in a paper bag. Add pork and shake to coat.
2. 2 Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
3. 3 Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
4. 4 Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
5. 5 Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.

By Lela

Ingredients

• ✓ pork shoulder
• kimchi
• kimchi juice
• hot pepper paste
• sugar
• water
• tofu
• green onion

Instructions

1. 1 Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.
2. 2 Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

By Dacifilia

Ingredients

• ✓ pork shoulder
• olive oil
• onion
• garlic
• green salsa
• tomato
• jalapeno pepper

Instructions

1. 1 Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add pork and cook, stirring occasionally, until browned on all sides. Transfer pork mixture to a slow cooker and stir in salsa, tomatoes, and jalapeño peppers.
2. 2 Cover and cook on High for 3 hours. Reduce to Low and cook, 4 to 5 more hours.

By falconemomma

Ingredients

• ✓ pork shoulder
• olive oil
• salt
• black pepper
• garlic
• rosemary
• dill weed
• red wine
• browning sauce

Instructions

1. 1 Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
2. 2 Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.

By Richard Tebaldi

Ingredients

• ✓ pork shoulder
• lard
• bay leaf
• salt
• black pepper
• onion
• garlic
• orange

Instructions

1. 1 Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
2. 2 Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

By chefmikep