Type what you have

Ingredients

• ✓ pork shoulder roast
• salt
• black pepper
• ketchup
• brown sugar
• red wine vinegar

Instructions

1. 1 Preheat a slow cooker on Low for 15 minutes.
2. 2 Meanwhile, season pork shoulder with salt and black pepper; set aside. Combine ketchup, brown sugar, and vinegar in a bowl; set aside.
3. 3 Place pork in the preheated slow cooker; pour sauce over top. Cover the slow cooker.
4. 4 Cook on Low for 8 hours.
5. 5 Transfer pork to a large platter; slice into 3 to 4 pieces. Shred pork with 2 forks; return to the slow cooker. Cook on Low 1 hour more.

By skibunny2k

Ingredients

• ✓ pork shoulder roast
• ketchup
• brown sugar
• apple cider vinegar
• onion soup mix
• hot sauce
• hamburger bun

Instructions

1. 1 Place pork roast in a slow cooker. Whisk ketchup, brown sugar, vinegar, onion soup mix, and hot sauce together in a bowl until well combined; pour over pork roast. Turn pork to coat completely.
2. 2 Cook on Low for 8 to 10 hours or High for 4 to 6 hours. Shred pork with 2 forks. Serve on hamburger buns.

By Elizabeth E Aiello

Ingredients

• ✓ pork shoulder roast
• salt
• black pepper
• apple cider vinegar
• brown sugar
• hot pepper sauce
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Place pork shoulder into a slow cooker and season with salt and pepper. Pour vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
2. 2 Remove pork from the slow cooker and discard any bones. Strain off the liquid, reserving 2 cups (discard any extra). Shred pork using tongs or two forks, and return to the slow cooker.
3. 3 Stir brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker.
4. 4 Cover and keep on Low setting until serving.

By coolmonkshoes

Ingredients

• ✓ pork shoulder roast
• apple
• red onion
• cinnamon
• salt
• black pepper
• applesauce

Instructions

1. 1 Place apples and onion in the bottom of a slow cooker; sprinkle with 1/4 teaspoon cinnamon.
2. 2 Rub pork with salt and pepper; place on top of apples and onions. Pour applesauce over pork; sprinkle with remaining 1/4 teaspoon cinnamon.
3. 3 Cook on High for 8 hours. Serve with sauce, apples, and onions.

By onwingosfdragons

Ingredients

• ✓ pork shoulder roast
• garlic
• kosher salt
• black pepper
• pomegranate
• water
• balsamic vinegar
• turbinado sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt, and pepper. Place in a roasting pan.
2. 2 Bake the roast for 1 hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
3. 3 Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar, and cinnamon.
4. 4 After the roast has been in the oven for 45 minutes, baste it with pomegranate sauce, using a brush to apply it to the top and sides. Continue to roast the pork, basting every 10 minutes, until the internal temperature has reached 180 degrees F (80 degrees C), about 30 minutes. Remove from the oven, tent with foil, and allow to rest for 20 minutes before carving and serving.

By The Magpie

Ingredients

• ✓ pork shoulder roast
• molasses
• chili powder
• salt
• paprika
• cumin seed
• coriander
• water
• barbecue sauce

Instructions

1. 1 Place pork in a slow cooker. Add molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour enough water into slow cooker to cover pork.
2. 2 Cook on High for 6 to 8 hours. Drain liquid from slow cooker and shred pork with 2 forks. Add barbeque sauce. Reduce heat the Low and continue cooking for 1 hour more.

By Lrekkerth

Ingredients

• ✓ pork shoulder roast
• salt
• black pepper
• ginger
• soy sauce
• worcestershire sauce
• liquid smoke
• cabbage

Instructions

1. 1 Combine salt, pepper, and ground ginger in a bowl; evenly rub onto pork roast then place into a slow cooker.
2. 2 Whisk soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over pork roast. Cover slow cooker.
3. 3 Cook on Low for 10 hours. Add cabbage to slow cooker; cook 30 minutes more. Shred pork to serve.

By Mei

Ingredients

• ✓ pork shoulder roast
• brown sugar
• paprika
• garlic powder
• black pepper
• salt
• dijon mustard
• barbecue sauce
• hamburger bun

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Mix brown sugar, paprika, garlic powder, black pepper, and salt in a bowl. Spread mustard over pork roast and sprinkle with brown sugar mixture, using the entire amount. Line a shallow baking dish with aluminum foil. Place a rack in the prepared baking dish and arrange pork roast on rack.
3. 3 Bake in the preheated oven until very tender, 9 to 11 hours. Let pork cool, then shred into bite-size pieces. Stir barbeque sauce into pork to moisten; serve with hamburger buns.

By Lori M

Ingredients

• ✓ pork shoulder roast
• onion
• garlic
• beef broth
• barbecue sauce
• brown sugar
• cider vinegar
• black pepper
• water
• cornstarch

Instructions

1. 1 Spread onion slices and garlic cloves in the bottom of a slow cooker. Stir in beef broth, barbecue sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
2. 2 Cover and cook on Low for 6 to 8 hours. Remove pork from the slow cooker. Strain juices and return to the slow cooker. Mix together water and cornstarch in a small bowl; stir into juices until sauce is thickened.

By bubba hardy

Ingredients

• ✓ pork shoulder roast
• salt
• black pepper
• paprika
• brown sugar
• onion powder
• garlic powder
• cayenne pepper
• parchment paper
• aluminum foil

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
3. 3 Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
4. 4 Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling.
5. 5 Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking.
6. 6 Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
7. 7 Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.

By John Mitzewich

Ingredients

• ✓ pork shoulder roast
• apple cider
• sugar
• brown sugar
• salt
• paprika
• onion powder
• black pepper
• garlic powder
• hickory chip
• water
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.
3. 3 Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
4. 4 Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
5. 5 Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
6. 6 Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
7. 7 Transfer pork to a large platter and let it rest for 30 minutes before shredding with forks.

By bobthecook1

Ingredients

• ✓ pork shoulder roast
• pork rib
• pork tenderloin
• pork belly
• pork sirloin roast
• kosher salt
• brown sugar
• salt
• paprika
• black pepper
• cumin
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
2. 2 Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
3. 3 Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
4. 4 Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
5. 5 Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half.
6. 6 Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven and roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
7. 7 Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.

By John Mitzewich

Ingredients

• ✓ pork shoulder roast
• rosemary
• black pepper
• all-purpose flour
• water
• kosher salt
• egg white
• apple
• onion
• jalapeno pepper
• cilantro
• lime
• salt
• cayenne pepper
• flour tortilla
• lime

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C) with oven rack in center position.
2. 2 Season all sides of pork with rosemary and black pepper.
3. 3 Stir flour, water, ½ cup salt, and egg white together in a large bowl until very smooth. Add flour if "plaster" is too runny. Add pork shoulder; coat thoroughly.
4. 4 Spread a few spoonfuls of excess "plaster" into a baking pan or dish. Add pork shoulder, fat-side up. Re-apply "plaster" with a spoon to any spots not covered and to the top.
5. 5 Roast in the center of the preheated oven until surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 ½ hours.
6. 6 Cool 15 to 60 minutes. Remove and discard "plaster." Break pork into big chunks; transfer to a plate. Add some accumulated pan juices from bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
7. 7 Combine apple, onion, jalapeño, cilantro, juice of 2 limes, 1 teaspoon salt, and cayenne pepper in a bowl; set salsa aside.
8. 8 Slice chilled pork into strips, then cut into ½-inch cubes.
9. 9 Heat a dry, nonstick skillet over medium-high heat. Add pork; brown, 3 to 5 minutes. Serve pork on warm tortillas with salsa and lime wedges.

By John Mitzewich

Ingredients

• ✓ pork shoulder roast
• oregano
• cumin
• salt
• coriander
• black pepper
• brown rice
• olive oil
• salt
• water
• water
• olive oil
• salsa verde
• cilantro
• lime juice
• storage container

Instructions

1. 1 Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
2. 2 Rinse rice with cold water through a fine mesh strainer and drain.
3. 3 Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
4. 4 Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
5. 5 Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
7. 7 Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
8. 8 Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.

By France Cevallos

Ingredients

• ✓ pork shoulder roast
• paprika
• brown sugar
• chili powder
• cumin
• salt
• black pepper
• oregano
• sugar
• white pepper
• cayenne pepper
• water
• liquid smoke
• barbecue sauce

Instructions

1. 1 Whisk paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne pepper together in a small bowl.
2. 2 Massage spice rub into pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
3. 3 Unwrap pork roast; place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover slow cooker. Cook on Low until pork is fork-tender, 8 to 10 hours.
4. 4 Transfer pork roast to a cutting board; discard cooking liquid. Tear (pull) pork into thin shreds with 2 forks or your fingers. Discard fat.
5. 5 Place pork back in the slow cooker; toss with 1 cup barbecue sauce. Cover slow cooker. Cook on Low until pork is hot, 30 to 60 minutes. Serve with remaining 1 cup barbecue sauce.

By Donna Mohr Bungo

Ingredients

• ✓ pork shoulder roast
• salt
• black pepper
• vegetable oil
• shallot
• celery
• apple cider vinegar
• apple cider
• garlic
• bay leaf
• mustard
• cayenne pepper
• butter
• parsley
• sage
• thyme

Instructions

1. 1 Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Add pork; sear on all sides until browned, about 3 minutes per side. Transfer to a slow cooker.
2. 2 Add shallots and celery to same skillet over medium heat; cook and stir until begin to soften, 3 to 4 minutes. Pour in apple cider vinegar; cook, scraping up any browned bits, until liquid nearly evaporated, 4 to 5 minutes. Add to slow cooker.
3. 3 Add apple cider, garlic cloves, and bay leaf to slow cooker; cover. Cook on Low until fork-tender but not falling apart, about 6 hours, turning pork every 1 to 2 hours. Transfer pork to a plate; cover loosely with foil.
4. 4 Strain cooking liquid through a fine-mesh-sieve, discarding solids, into a large saucepan over high heat. Bring sauce to a boil, then decrease heat and cook, skimming fat from top, until reduced to 1/4 of original volume, about 10 minutes.
5. 5 Off heat, stir Dijon mustard and cayenne pepper into sauce; slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs; season with salt and black pepper.
6. 6 Cut pork into 1/4-inch thick slices. Serve with sauce.

By John Mitzewich

Ingredients

• ✓ pork shoulder roast
• root beer
• brown sugar
• kosher salt
• black pepper
• paprika
• mustard
• onion powder
• garlic salt
• celery salt
• cinnamon
• ginger
• nutmeg
• balsamic vinegar
• root beer
• whiskey
• brown sugar
• olive oil
• barbecue sauce
• hamburger bun

Instructions

1. 1 Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
2. 2 The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
3. 3 Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
4. 4 Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
5. 5 Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
6. 6 Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

By strayredbolt

Ingredients

• ✓ pork shoulder roast
• red onion
• garlic
• kosher salt
• black pepper
• paprika
• cayenne pepper
• bourbon whiskey
• apple cider vinegar
• apple juice
• chive
• sesame seed burger bun
• savoy cabbage
• green bell pepper
• green onion
• yellow mustard
• mayonnaise
• apple cider vinegar
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
2. 2 Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
3. 3 Use a spider strainer to transfer meat mixture to a bowl and set aside.
4. 4 Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
5. 5 Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
6. 6 For best results, refrigerate for 8 hours, or overnight.
7. 7 Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
8. 8 Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
9. 9 Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.

By John Mitzewich

Ingredients

• ✓ pork shoulder roast
• butter
• egg
• buttermilk
• salt
• baking soda
• baking powder
• white sugar
• cornmeal
• all-purpose flour
• apple cider vinegar
• maple syrup
• water
• fennel seed
• garlic powder
• chipotle powder
• paprika
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Make pork: Mix together salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds in a small bowl until well combined.
3. 3 Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
4. 4 Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
5. 5 Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour water, maple syrup, and cider vinegar into the baking dish and over pork. Grab pork carefully with a pair of tongs and use to stir braising liquid together. Cover the pan with heavy-duty aluminum foil, ensuring it's sealed tightly. Return to the oven and continue baking until fork-tender, about 3 hours more.
6. 6 Let pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir pork into braising liquid. Taste and adjust seasoning with reserved spice blend if necessary.
7. 7 Make pancakes: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined, about 30 seconds. Add buttermilk, egg, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
8. 8 Heat remaining 1 tablespoon melted butter in a large pan over medium-high heat. Drop about 1/4 cup batter in hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
9. 9 Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and 1 more pancake. Repeat with remaining pancakes and pork.

By John Mitzewich

Ingredients

• ✓ pork shoulder roast
• green chili
• chili powder
• oregano
• taco seasoning
• garlic
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
3. 3 Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

By RMARMOLEJO

Ingredients

• ✓ pork shoulder roast
• seasoned salt
• cooking oil
• garlic
• teriyaki sauce
• orange marmalade
• water

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
3. 3 Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
4. 4 Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.

By ShanaGator

Ingredients

• ✓ pork shoulder roast
• paprika
• garlic powder
• brown sugar
• mustard
• salt
• barbecue sauce

Instructions

1. 1 Mix paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
3. 3 Bake the roasts in the preheated oven until pork is tender and shreds easily with two forks, 4 to 6 hours.
4. 4 Shred the pork and place into a large pot over medium heat. Mix the meat with barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

By freddajoi

Ingredients

• ✓ pork shoulder roast
• brown sugar
• salt
• paprika
• black pepper
• cayenne pepper
• white sugar
• garlic powder
• onion powder
• water
• barbecue sauce

Instructions

1. 1 Combine brown sugar, salt, paprika, black pepper, cayenne pepper, white sugar, garlic powder, and onion powder in a bowl until evenly mixed. Rub spice mixture over pork. Cover pork with plastic wrap and refrigerate at least 1 hour, preferably overnight.
2. 2 Place the pork into a slow cooker and add enough water to just cover the pork. Cover and cook on High for 4 hours or on Low for 6 to 8 hours.
3. 3 Transfer pork to a large bowl and shred with 2 forks; discard any bone, skin, and excess fat. Drain and reserve cooking liquid from the slow cooker. Return shredded pork to the slow cooker and stir in barbeque sauce.
4. 4 Reduce heat to Low and cook for 2 more hours. Add enough reserved cooking liquid to moisten the pork to taste.

By karla2984

Ingredients

• ✓ pork shoulder roast
• onion
• salt
• pepper
• green salsa
• cilantro
• serrano chile pepper

Instructions

1. 1 Layer onion into a slow cooker. Season pork with salt and black pepper; place on top onion. Pour salsa over pork; sprinkle in cilantro and serranos.
2. 2 Cover slow cooker. Cook on Low until pork is very tender, about 8 hours. Gently transfer pork to a cutting board. Strain and discard about 1/2 liquid from slow cooker; reserve remaining 1/2 liquid. Strain reserved liquid if desired, discarding onion, cilantro, and serranos.
3. 3 Shred pork using two forks; stir into reserved liquid, then serve.

By andympls

Ingredients

• ✓ pork shoulder roast
• sauerkraut
• applesauce
• brown sugar
• beer
• water
• kraut juice
• all-purpose baking mix
• milk

Instructions

1. 1 Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
2. 2 About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
3. 3 Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
4. 4 Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

By Pam White

Ingredients

• ✓ pork shoulder roast
• all-purpose flour
• oil
• onion
• salt
• beet
• sour cream
• prune
• paprika

Instructions

1. 1 Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.
2. 2 Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.
3. 3 Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.

By Olga D

Ingredients

• ✓ pork shoulder roast
• olive oil
• yellow onion
• garlic
• white wine
• water
• oregano
• parsley
• thyme
• rosemary
• garlic powder
• salt
• black pepper
• tomato puree
• water
• white sugar

Instructions

1. 1 Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
2. 2 Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

By Carla R Bure

Ingredients

• ✓ pork shoulder roast
• orange juice
• soy sauce
• honey
• balsamic vinegar
• mustard
• paprika
• hot sauce
• allspice
• clove
• cinnamon
• ginger
• garlic
• honey
• brown sugar

Instructions

1. 1 Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
2. 2 Cook on Low for 10 to 12 hours.
3. 3 Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
4. 4 Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.

By Katherine Dyer

Ingredients

• ✓ pork shoulder roast
• brown sugar
• ketchup
• sweet onion
• tomato paste
• brown sugar
• apple cider vinegar
• water
• chicken stock
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• garlic powder
• paprika
• chili powder
• brown sugar

Instructions

1. 1 Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
3. 3 Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
4. 4 Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
6. 6 Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
7. 7 Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

By Julie Tramp

Ingredients

• ✓ pork shoulder roast
• salt
• garlic powder
• cumin
• oregano
• coriander
• cinnamon
• bay leaf
• chicken broth

Instructions

1. 1 Gather the ingredients.
2. 2 Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
3. 3 Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
4. 4 Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
5. 5 When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.

By Erin Parker