Type what you have

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
• 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
• 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
• vegetable broth
• sherry
• potato
• pearl onion
• mushroom
• rosemary
• black pepper
• salt

Instructions

1. 1 Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
2. 2 Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.

By Lori Evans

Ingredients

• ✓ pork shoulder
• ketchup
• onion
• worcestershire sauce
• brown sugar
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Cut pork shoulder crosswise into 1/4-inch slices. (Partially freezing it first will make slicing it easier.)
2. 2 Slow Cooker Method: Combine sliced pork, ketchup, onion, Worcestershire sauce, brown sugar, garlic, dry mustard, salt, and black pepper in a slow cooker; cover. Cook on Low, stirring occasionally, until meat is tender, 6 to 8 hours.
3. 3 Dutch Oven Method: Combine sliced pork, ketchup, onion, Worcestershire sauce, brown sugar, garlic, dry mustard, salt, and black pepper in a Dutch oven or large saucepan. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, until pork is tender, 2 1/2 to 3 hours.

By Kimber

Ingredients

• ✓ pork shoulder
• bay leaf
• red pepper flakes
• water
• vinegar
• white sugar
• ketchup
• worcestershire sauce
• mustard
• garlic

Instructions

1. 1 Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
2. 2 Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

By John Koral

Ingredients

• ✓ pork shoulder
• root beer
• brown sugar
• cumin
• paprika
• salt
• black pepper
• garlic powder
• onion powder
• oregano

Instructions

1. 1 Pat pork shoulder dry; place in a slow cooker. Pour root beer over pork.
2. 2 Combine brown sugar, cumin, paprika, salt, black pepper, garlic powder, onion powder, and oregano in a small bowl; sprinkle on top pork and lightly rub until entire surface coated.
3. 3 Cook on Low for 5 hours; increase heat to High and continue cooking until pork is tender and easily pulled apart with a fork, about 3 hours more.
4. 4 Carefully transfer pork to a platter; shred with 2 forks. Drizzle some cooking liquid over pork to moisten.

By sbellingham

Ingredients

• ✓ pork shoulder
• all-purpose flour
• shortening
• onion
• garlic
• water
• tomato
• green chile
• salt
• oregano

Instructions

1. 1 Dredge pork in flour until evenly coated, shaking off excess.
2. 2 Melt shortening in a large, deep skillet over medium-high heat. Add pork; cook until thoroughly browned on all sides, 5 to 6 minutes. Add onion and garlic; cook until onion is soft, about 5 minutes. Add water, tomatoes, green chiles, salt, and oregano.
3. 3 Cover; simmer, stirring occasionally, until pork is tender, 1 to 2 hours. Uncover; simmer until sauce reaches desired consistency, 5 to 10 minutes more.

By Sharon

Ingredients

• ✓ pork shoulder
• mango
• black pepper
• salt
• chipotle chile powder
• balsamic vinegar
• water
• honey
• bourbon whiskey
• barbecue sauce

Instructions

1. 1 Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
2. 2 Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
3. 3 While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
4. 4 Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

By RuggerDucky

Ingredients

• ✓ pork shoulder
• garlic
• coffee
• onion
• worcestershire sauce
• liquid smoke
• red pepper flake
• salt
• black pepper
• barbecue sauce
• sandwich bun

Instructions

1. 1 Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.
2. 2 Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.
3. 3 Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.
4. 4 Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.
5. 5 Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.

By JOYCE

Ingredients

• ✓ pork shoulder
• butter
• yellow onion
• jalapeno pepper
• ketchup
• brown sugar
• liquid smoke
• sourdough bread
• cheddar cheese
• butter

Instructions

1. 1 Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
2. 2 Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.
3. 3 Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
4. 4 Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

By Borden Cheese

Ingredients

• ✓ pork shoulder
• lime
• garlic
• salt
• olive oil
• oregano
• black pepper
• adobo seasoning
• vinegar
• sazon seasoning
• beer

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Rub pork shoulder all over with lime.
3. 3 Mash garlic into a paste with a mortar and pestle, then transfer to a bowl.
4. 4 Mix in salt, 1 tablespoon oil, oregano, pepper, adobo seasoning, and vinegar until well combined.
5. 5 Pull the skin back to within 1 inch from the narrow part of the bone.
6. 6 Make 3/4-inch slits all over the pork with a sharp knife.
7. 7 Stuff seasoned garlic paste into the slits, then pull the skin back into place.
8. 8 Mix remaining 1/2 tablespoon oil with sazón seasoning in a small bowl.
9. 9 Rub all over the skin.
10. 10 Transfer pork to a large roasting pan. Pour beer into the pan, then cover with aluminum foil, sealing well.
11. 11 Roast in the preheated oven until pork is slightly pink in the center, about 3 hours. Increase the oven temperature to 350 degrees F (175 degrees C).
12. 12 Uncover and continue roasting until the skin is golden brown and crispy, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from the oven and let stand for 10 minutes before carving.

By Latino0809

Ingredients

• ✓ pork shoulder
• onion
• garlic
• brown sugar
• kosher salt
• black pepper
• paprika
• cumin
• cayenne pepper
• metal skewer
• barbecue sauce

Instructions

1. 1 Slice pork shoulder in half lengthwise, then slice each half crosswise into 1/8-inch-thick slices.
2. 2 Transfer pork to a mixing bowl; add onion, garlic, brown sugar, salt, pepper, paprika, cumin, and cayenne, and mix with your hands until thoroughly combined. Cover tightly with plastic wrap and refrigerate for 4 to 8 hours.
3. 3 When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
4. 4 Weave pork slices onto metal skewers, folding any longer pieces in half as needed; press slices snugly together.
5. 5 Cook skewers on the preheated grill, turning frequently, until browned on the outside and no longer pink in the center, about 30 minutes. Brush on barbecue sauce and turn skewers several times until sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By John Mitzewich

Ingredients

• ✓ pork shoulder
• cannellini bean
• beer
• tomato
• onion
• shallot
• garlic
• salt
• black pepper
• bay leaf
• rosemary

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
3. 3 Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

By MsBee

Ingredients

• ✓ pork shoulder
• garlic
• olive oil
• kosher salt
• black pepper
• italian seasoning
• rosemary
• cayenne pepper
• romaine lettuce
• cherry tomato
• red wine vinegar
• white bean

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut about six holes into each side of pork roast with a sharp knife; insert one garlic clove half into each hole. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, then season with Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
3. 3 Roast in the preheated oven for 3 hours. Turn the oven off with roast inside and leave it to rest for 1 hour. Then refrigerate the roast, 8 hours to overnight.
4. 4 Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
5. 5 Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
6. 6 Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
7. 7 Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

By John Mitzewich

Ingredients

• ✓ pork shoulder
• shallot
• salt
• rosemary
• black pepper
• fennel seed
• thyme
• cayenne pepper
• all-purpose flour
• olive oil
• sugar pumpkin
• hard apple cider

Instructions

1. 1 Cut pork into large chunks; place in a bowl. Add shallots, salt, rosemary, black pepper, fennel seeds, thyme, and cayenne pepper; mix thoroughly. Cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Add flour to pork; toss to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
4. 4 Slowly cut top off pumpkin by inserting the tip of a knife at a 45-degree angle into top; cut all the way around to remove "lid" with stem. Scrape seeds and fibers off bottom of lid and inside pumpkin using a large spoon or ice cream scoop.
5. 5 Line bottom of a baking pan with parchment paper; place pumpkin on top. Stuff pumpkin with browned pork; pour in cider. Cover with pumpkin lid.
6. 6 Bake in the preheated oven until pork is very tender, about 4 hours, adding a little more cider after a few hours, since it evaporates a lot. Remove from oven; rest. Brush pumpkin with some rendered fat from bottom of the pan.
7. 7 Scoop pork onto serving plates; cut pumpkin into pieces to serve. Combine remaining rendered fat with cooking liquid from inside pumpkin; rest 3 to 5 minutes. Skim most fat off top of sauce; spoon over pork.

By John Mitzewich

Ingredients

• ✓ pork shoulder
• celery
• bbq sauce
• ketchup
• onion
• water
• garlic powder
• chili powder
• salt
• black pepper

Instructions

1. 1 Stir celery, BBQ sauce, ketchup, onion, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture. Cover and cook on Low for 7 hours or High for 5 hours.
2. 2 Transfer roast to a cutting board; shred meat with two forks. Return meat to the slow cooker, stir to combine with liquid, and cook for 1 more hour.

By Belinda Carter McDowell

Ingredients

• ✓ pork shoulder
• kosher salt
• brown sugar
• pink salt
• pickling spice
• water
• water
• star anise
• dijon mustard
• maple syrup
• cayenne pepper
• salt

Instructions

1. 1 Place kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold brine and ham.
2. 2 Bring 2 quarts water to a boil and pour over brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down mixture.
3. 3 Score the skin side of pork roast with a sharp knife, cutting into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get a classic diamond-shaped pattern.
4. 4 Lower roast into brine, skin-side up. Use a plate to weigh down roast, so it cures fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork (cure for 2 1/2 days for a 7-pound roast). Turn roast over halfway through the brining process.
5. 5 Remove roast from brining liquid. Discard brining liquid and transfer roast back to the brining container. Cover roast with fresh cold water to rinse off salt; let soak for a few minutes to overnight, depending on how salty you want your ham. Remove roast from water and blot dry with paper towels.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Add 1 cup water and 2 whole star anise to a roasting pan. Place roast on a rack in the roasting pan.
8. 8 Roast in the preheated oven until ham reaches an internal temperature of 130 to 135 degrees F (55 to 58 degrees C), about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more.
9. 9 Increase oven temperature to 425 degrees F (220 degrees C). Continue to roast ham until the skin is browned and crispy and the internal temperature reaches 145 to 150 degrees F (63 to 66 degrees C).
10. 10 Make optional glaze: Mix mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on baked ham. Return roast to the oven for 5 minutes.
11. 11 Enjoy!

By John Mitzewich

Ingredients

• ✓ pork shoulder
• olive oil
• garlic
• onion
• cumin
• oregano
• anaheim chile
• new mexico chile
• serrano chile pepper
• russet potato
• roma tomato
• vegetable broth
• salt

Instructions

1. 1 Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
2. 2 Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
3. 3 Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

By Six Pack To Go

Ingredients

• ✓ pork shoulder
• vegetable oil
• achiote seed
• onion
• cilantro
• garlic
• salt
• black pepper
• tomato sauce
• pigeon pea
• black olive
• calrose rice
• water

Instructions

1. 1 Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.
2. 2 To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
3. 3 Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.

By B Mason

Ingredients

• ✓ pork shoulder
• vegetable oil
• beef chuck pot roast
• water
• ketchup
• yellow mustard
• worcestershire sauce
• lemon juice
• salt
• pepper
• hamburger bun
• onion
• pickle

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
3. 3 Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
4. 4 Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
5. 5 Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.

By Stolidog

Ingredients

• ✓ pork shoulder
• new mexico chile
• chicken broth
• canola oil
• all-purpose flour
• garlic
• chipotle pepper
• adobo sauce
• onion
• cider vinegar
• salt
• oregano
• cumin

Instructions

1. 1 Place New Mexico chiles in a heat-proof bowl.
2. 2 Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
3. 3 Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
4. 4 Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
5. 5 Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By bdweld

Ingredients

• ✓ pork shoulder
• water
• cider vinegar
• oil
• brown sugar
• seasoned salt
• black pepper
• cumin
• cayenne pepper
• garlic powder
• onion powder
• cinnamon
• barbecue sauce

Instructions

1. 1 Combine water and vinegar in a slow cooker set to Low.
2. 2 Rub oil over entire pork shoulder and let rest for 5 minutes.
3. 3 Mix brown sugar, seasoned salt, black pepper, cumin, cayenne pepper, garlic powder, onion powder, and cinnamon together in a bowl; rub over entire pork shoulder. Place pork shoulder into the slow cooker. Cover and cook on Low for 6 to 8 hours.
4. 4 Transfer pork shoulder to a work surface and let rest for 10 minutes. Discard cooking liquid from the slow cooker. Place pork back into the slow cooker and shred. Stir in barbecue sauce.

By jesscman

Ingredients

• ✓ pork shoulder
• olive oil
• salt
• black pepper
• all-purpose flour
• red wine
• beef broth
• tomato paste
• onion
• baby carrot
• celery
• garlic
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil; heat for 1 minute. Meanwhile, season pork with salt and pepper. Add to the pot; cook and stir until evenly browned on all sides, 4 to 5 minutes.
2. 2 Add flour; cook and stir for 1 to 2 minutes. Deglaze the pot with wine, broth, and tomato paste, scraping up the browned bits from the bottom.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, carrots, celery, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

By Yoly

Ingredients

• ✓ pork shoulder
• kosher salt
• pork
• vegetable oil
• onion
• salt
• black pepper
• sage
• hard apple cider
• apple cider vinegar
• creme fraiche
• heavy cream
• cayenne pepper
• creme fraiche
• chive

Instructions

1. 1 Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
2. 2 Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
3. 3 Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

By John Mitzewich

Ingredients

• ✓ pork shoulder
• olive oil
• yellow onion
• garlic
• tomato
• hatch chile pepper
• light beer
• tomatillo salsa
• tomato
• salt
• black pepper
• oregano
• clove
• cheddar cheese

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
2. 2 Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
3. 3 Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
4. 4 Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.

By richard newcomb

Ingredients

• ✓ pork shoulder
• vegetable oil
• barbecue sauce
• apple cider vinegar
• chicken broth
• brown sugar
• yellow mustard
• worcestershire sauce
• chili powder
• onion
• garlic
• thyme
• hamburger bun
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker; pour in barbecue sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork.
3. 3 Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.
4. 4 Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.
5. 5 Serve and enjoy!

By cmccreight

Ingredients

• ✓ pork shoulder
• black truffle salt
• white pepper
• olive oil
• black truffle oil
• black truffle butter
• red potato
• yellow onion
• parsnip
• celery
• white mushroom
• garlic
• white wine
• vegetable broth
• all-purpose flour
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pat pork shoulder with kitchen towels or paper towels to remove any excess moisture. Season all sides evenly with truffle salt and white pepper.
3. 3 Heat olive oil and truffle oil in a large Dutch oven over medium-high heat. Add pork shoulder to the hot oil and brown thoroughly on all sides, 3 to 5 minutes per side. Transfer meat to a plate.
4. 4 Lower heat to medium and melt 2 tablespoons truffle butter in the Dutch oven. Add potatoes and season with truffle salt and white pepper. Saute until potatoes are golden brown but not cooked through, about 10 minutes. Transfer potatoes to a large bowl.
5. 5 Add onions, parsnips, and celery to the pot; cook until softened, adding more olive oil to prevent burning if necessary, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer vegetables to a medium bowl.
6. 6 Return heat to medium-high and pour in wine; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add pork back to the pot and surround it with browned potatoes. Add vegetable broth until liquid covers the potatoes.
7. 7 Cover and bake in the preheated oven for 45 minutes. Flip the pork and bake an additional 45 minutes. Transfer 2 to 3 cups cooking juices to a bowl and set aside for sauce. Baste the pork in the pot with the remaining cooking juices. Add onion-mushroom mixture, cover, and bake until vegetables are tender and pork is done, 15 to 20 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
8. 8 Meanwhile, melt remaining 2 tablespoons truffle butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the reserved cooking juices into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
9. 9 Serve pork with vegetables, potatoes, and sauce. Sprinkle with fresh parsley.

By Jennifer Botting

Ingredients

• ✓ pork shoulder
• pork liver
• water
• white rice
• green onion
• onion
• parsley
• red bell pepper
• celery
• cilantro
• garlic
• salt
• cayenne pepper
• black pepper
• red pepper flakes
• hog casing

Instructions

1. 1 Combine pork shoulder and liver in a large saucepan. Add 4 cups water and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until pork is tender, about 1 1/2 hours.
2. 2 Meanwhile, bring remaining 4 cups water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Set aside.
3. 3 Use a slotted spoon to transfer pork to a cutting board; let cool.
4. 4 Stir green onions, onion, parsley, bell pepper, celery, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and pepper flakes. Simmer until onion is tender, 5 to 7 minutes.
5. 5 Meanwhile, grind cooled meat using the coarse plate of a meat grinder. Stir ground meat into the vegetable mixture and cook, stirring frequently, until the liquid has nearly evaporated, about 10 minutes. Stir in cooked rice and set aside to cool.
6. 6 While the meat mixture is cooling, rinse sausage casings inside and out with plenty of warm water. Keep casings in a bowl of warm water until ready to stuff.
7. 7 Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick sausages with a needle every 4 to 6 inches.
8. 8 Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a gentle simmer. Add sausages and cook gently until hot on the inside, firm to the touch, and plumped in appearance, about 5 minutes. Serve immediately.

By Christy Lane