Tag: pork shoulder

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Spit-Roasted Barbecue Pork Shoulder

Spit-Roasted-Barbecue-Pork-Shoulder
Spit Roasted Barbecue pork Shoulder
Spit Roasted Barbecue Pork Shoulder

Spit Roasted Barbecue Pork Shoulder

Prep Time : 20 Minutes

Cook Time : 4 Hours

Serves : 6

Ingredients :

  • 1.5 Kg Boneless Pork Shoulder, string tied
  • Salt and pepper
  • 3 cups (750 ml) pineapple juice
  • 1/4 cup (60 ml) ketchup<
  • 1/4 cup (60 ml) brown sugar
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) paprika
  • 1 clove garlic, finely chopped

Directions

  • In a pot of salted boiling water, poach the pork shoulder for two hours in simmering water.
  • Drain Pork Shoulder.

The Marinade

  • Meanwhile, in a saucepan, bring all the ingredients to a boil.
  • Reduce for 15 to 20 minutes or until the sauce thickens and only 250 ml (1 cup) is left.
  • In a large bowl or in the same pot, coat the meat with the marinade and set aside.
  • Preheat the grill, setting the burners to high.
  • Insert the roasting pin through the meat and install on the spit.
  • Season with pepper.
  • Place a roasting pan or a large old aluminum plate filled with water directly on the grill under the roast.
  • Reduce the temperature of the grill to low heat.
  • Roast the pork shoulder for about 2 hours or until meat is tender.
  • Baste meat with the marinade every 15 minutes.
  • Let meat cool for 10 minutes.
  • Remove the string, and break the roast meat into chunks or slice.

 

 

 

 

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Slow Cooked Oven-Barbecued Pulled Pork shoulder

Oven-Barbecued-Pulled-Pork-shoulder
Oven-Barbecued-Pulled-Pork-shoulder
Oven-Barbecued-Pulled-Pork-shoulder

Slow Cooked Oven-Barbecued Pulled Pork shoulder

Prep Time : 30 Minutes

Cook Time :  6 Hours

Ingredients :

  • 1 tablespoon (6 g) kosher salt
  • 5 tablespoons dark brown sugar (2 1/4 ounces; 65 g)
  • Large pinch cayenne pepper
  • 1 teaspoon (2 g) ground coriander
  • 1/2 teaspoon (1 g) ground fennel seed
  • 1 tablespoon (6 g) paprika
  • 1 teaspoon (2 g) ground cumin
  • 1 teaspoon (2 g) freshly ground black pepper
  • 1 whole bone-in or boneless pork shoulder (5 to 7 pounds; 2.25 to 3 kg)
  • 1 cup ketchup (8 ounces; about 225 g)
  • 1/2 cup dark molasses (4 ounces; about 115 g)
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) high-quality liquid smoke.
  • 1 tablespoon (15 ml) brown mustard
  • 2 teaspoons (10 ml) hot sauce
  • 1/2 cup (120 ml) cider vinegar, divided
  • 1 tablespoon (15 ml) vegetable oil
  • 1 large onion, finely minced (about 6 ounces; 170 g)
  • 1 cup (240 ml) bourbon
  • 1/2 cup (120 ml)  chicken stock or water

Directions :

  • Adjust oven rack to lower position and preheat oven to 300°F (150°C).
  • Combine salt, sugar, cayenne pepper, coriander, fennel seed, paprika, cumin, and black pepper in a small bowl and mix until homogeneous.
  • Season pork with 2 to 3 tablespoons spice mixture, making sure to rub it on all sides.
  • Reserve remaining spice mixture.
  • Whisk together ketchup, molasses, Worcestershire sauce, liquid smoke, mustard, hot sauce, and half of cider vinegar in a medium bowl. Whisk in remaining spice mixture. Set aside.
  • Heat oil in a Dutch oven over medium-high heat until shimmering.
  • Add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes total. (Pork will brown fast because of the sugar. Do not let it burn.)
  • Add onion and cook, stirring and scraping up browned bits from the bottom of the pan, until softened, about 2 minutes.
  • Turn off burner and add bourbon.
  • Relight burner.
  • Carefully ignite the bourbon with a long match or lighter. (Stand back and make sure there is nothing flammable above it; it will produce tall flames.)
  • Let cook until flames die out, about 2 minutes.
  • Add half of sauce mixture and chicken stock or water.
  • Cover Dutch oven, transfer to oven, and cook until pork is just starting to turn tender, about 4 hours.
  • Remove lid and continue cooking until a knife or fork shows very little resistance when twisted inside the meat and a dark bark has formed, about 1 hour longer.
  • Transfer pork to a large bowl, reserving liquid in pot.
  • Using a ladle, skim off excess fat and discard.
  • Add reserved sauce and remaining vinegar to pot and whisk to combine.
  • When pork is cool enough to handle, shred with two forks.
  • Transfer pulled  pork to pot and toss with sauce. (If making ahead to serve over the course of several meals, store pork and sauce separately, adding sauce only to the portion you are serving immediately.)
  • Season to taste with more salt, sugar, liquid smoke, or cider vinegar.