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Butteryum food blog recipes

Filtering by Tag: pork shoulder recipes

Sweet and Spicy Dr. Pepper Pulled Pork

Patricia @ ButterYum

Here's a phenomenal recipe for sweet and smoky pulled pork that's a breeze to make.  All you need to do is toss the ingredients together in a dutch oven and let it braise for 6 hours until the roast is falling apart. It’s absolutely delish.  You'll have a hard time fighting the crowd away from this one.    

Place sliced onions in the bottom of a 5 1/2-quart dutch oven.

Add a 5 to 7 pound pork shoulder roast (aka Boston butt).

Sprinkle the roast liberally with Kosher salt and pepper.

Next add an entire 7.5 ounce can of chipotle peppers in adobo sauce.

This cool tool is the best thing I've found to scrape all the yummy goodness out of cans and jars.

Next you add two 16-ounce cans of Dr. Pepper.  Trust me, you won't taste it in the end, but it does something magical to this roast.

And 2 tablespoons of brown sugar and 2 whole cloves of peeled garlic.

Cover Dutch oven with a tight fitting lid.

Pop it in a 300F oven for a total of 6 hours, turning the roast over at 2 hours, and again at 4 hours. 

Here's what the roast looks like after 2 hours - time for the first turn.

Here we are a 4 hours (really wish you could smell it!!).  Okay, turn it over again.

Ding! - 6 hours are up.   Feast your eyes on that beauty.  Drooling!!  Now watch what happens when you remove the roast from the dutch oven.

It totally falls apart - oh yeah baby!

Shred the meat with 2 forks, or do like I do and slip on some disposable gloves so you can pull it apart by hand (I use them for all kinds of messy kitchen jobs).  Discard any large globs of fat you come across as you shred the meat.

Remove as much rendered fat from the pan juices as you can.  There will be a lot, and whatever you do, DO NOT pour the rendered fat down your sink drain.  I like to keep empty jars on hand for occasions like this.  I use a funnel to pour the rendered fat into a jar, screw on the lid, let it cool, and then I throw it away (easy peasy and no emergency call to a plumber needed).  

I also like to remove the onions and chipotle peppers from the pan and chop them finely so I can add them back to the pan juices. 

Return the shredded pork to the the pan and serve any way you like.  We like it straight up, but it makes great pulled pork sandwiches, tacos, pizza, panini, mexican lasagna, quesadillas, tequitos, etc.   

Yummo.   Go, make!

Items used to make this recipe:

(affiliate links)

Sweet and Spicy Dr. Pepper Pulled Pork

Printable Recipe

Ingredients

  • 1 large onion, sliced

  • 5 to 7 pound pork shoulder (aka Boston butt roast)

  • Kosher salt and pepper

  • 1 7.5-ounce can chipotle peppers in adobo sauce

  • 2 cans Dr. Pepper

  • 2 tablespoons brown sugar

  • 2 whole cloves garlic, peeled

Directions

  1. Preheat oven to 300F.

  2. Place sliced onions in bottom of a 5.5-quart Dutch Oven.

  3. Place roast on onions and sprinkle liberally with Kosher salt and pepper.

  4. Pour chipotle peppers and the adobo sauce on top of the roast.

  5. Pour both cans of Dr. Pepper over the roast.

  6. Place brown sugar and garlic cloves down into the Dr. Pepper.

  7. Cover Dutch oven with tight fitting lid.

  8. Place in oven for a total of 6 hours; turning roast over at 2 hours and 4 hours.

  9. Remove pork from dutch oven and shred meat with 2 forks, discarding large globs of fat.

  10. Remove rendered fat from pan juices; discard (don't put this down your drain!!).

  11. Remove onions and chipotle peppers from pan juices and chop finely; return to juice.

  12. Place shredded pork back in the pan juices and serve.

Note

  • I've doubled this recipe in a gigantic 13.25-quart dutch oven (great if you have a huge crowd to feed, but it's very, very heavy so you may need a strong person to lift it in and out of the oven for you).

adapted from Tasty Kitchen

3 Comments
categories sandwich recipes, pork recipes, dinner recipes
tags pulled pork recipes, pork recipes, boston butt recipes, pork shoulder recipes, pork roast recipes, picnic shoulder recipes, dinner recipes

Old Fashioned Pork Roast

Patricia @ ButterYum

Oh my is this pork roast ever delicious! It's a recipe I saw being prepared on a PBS show called Cook's Country by America's Test Kitchen (from Cook's Illustrated Magazine). I knew immediately that I had to try it when Christopher Kimball declared it to be the best recipe Bridget Lancaster had ever developed.

Only one hitch to this recipe, you have to plan ahead because it takes 2 days to make**. Most of the cooking is actually done on day 1, then the roast rests in the fridge overnight, and finally the roast is sliced and briefly reheated on day 2. Great if you are expecting a large crowd and want to get a lot of the work done ahead of time.

**Technically speaking, you can serve this roast on day one, but it will shred apart when you try to carve it. The overnight stay in the fridge does something magical to the roast that enables you to carve the most beautiful slices.

Either way, I promise this recipe is worth every minute it takes to make!

Start with a 6 pound boneless Boston Butt (also known as a Pork Shoulder Butt). I could only find one with a bone (6.5 pounds before boning). Removing the bone was much easier than I thought it would be. Click here for directions and how-to photos.

Once you have your boneless roast, tie it well with cotton kitchen twine (I use this). The idea is to make the roast compact and give it a nice roast like shape (otherwise it's kind of flat and it has a hole from removing the bone). Place in a lightly oiled roasting pan - use a good quality, heavy-bottomed roasting pan, big enough to roast a turkey in (I love this one).

Time to cover with a rub made from a mix of herbs, garlic, salt, and pepper.  Mmmm, the smell is fabulous!!!  Now it goes into a 300F oven for 3 hours.

After 3 hours, the roasting pan is removed from the oven and the onions are added. Toss them with the rendered fat from the pan. If there isn't enough fat in the pan, drizzle with a bit of olive oil and toss to coat. Now we go back into the oven for an additional 4 hours (still at 300F).

Yes, that's a total of 7 hours in the oven. This is a long, slow braise... resulting in the most tender pork imaginable (my hubby said it was as tender as prime rib - obviously it won't taste like prime rib, but you get the point).

Caution - make sure you have lots of yummy food prepared to feed your family while this is roasting because the smell is going to drive them bonkers all day long!

Here's what it will look like after 7 hours. Oh how I wish you could get a whiff - the onions are uber caramelized and the smell is utterly amazing!!

Remove the roast to a glass baking dish and allow it to cool before you wrap the dish well with plastic and put it in the fridge overnight.

By the way, removing a searing hot roast from a hot roasting pan can be difficult and dangerous so I like to use heavy duty turkey lifters (like these).  

You want to reserve the onions and pan drippings separately in the fridge overnight too. You should have about 1 1/2 cups of drippings (maybe 1 1/4 after you remove the fat). Add water to the drippings if you don't have enough.

About an hour before you want to serve this yummy roast, preheat your oven to 300F, remove the twine from your roast and start slicing it into 1/4-inch slices. This took no time using an electric knife.

"Shingle" the slices in a large casserole dish. Pour about 1/2 cup of the reserved pan drippings over the slices and cover with foil. Reheat for about 45 minutes. CI suggested preparing a gravy from the leftover drippings (recipe below), but I preferred the pan drippings straight from the pan.

Season individual servings with salt and pepper and enjoy!

I served this roast with mashed potatoes and oven roasted Brussels sprouts.

Items used to make this recipe:

(affiliate links)

Old Fashioned Pork Roast

Makes enough to feed 10-12 hungry guests

Printable Recipe

Ingredients

  • 6 pound boneless Boston Butt (aka pork shoulder)

  • 3 cloves garlic, minced

  • 2 teaspoons Kosher salt

  • 2 teaspoons ground pepper

  • 1 tablespoon chopped fresh sage

  • 1 tablespoon chopped fresh rosemary

  • 2 large red onions, sliced into 1-inch thick wedges

  • Olive oil (for roasting pan and possibly needed to coat onions)

  • 1/2 cup reserved pan drippings

Directions

One day before you plan to serve the roast:

  1. Preheat oven to 300F.

  2. Tie roast well with kitchen twine and place it in a lightly oiled roasting pan.

  3. Rub roast with mix of herbs and garlic and place in roasting pan.

  4. Bake in preheated oven, uncovered, for 3 hours.

  5. Remove roast from pan and add onions; toss with pan drippings (if there isn't enough fat in the pan, drizzle with a bit of olive oil and toss onions to coat).

  6. Place roast on top of onions and return to oven, uncovered, for an additional 4 hours (check pan every hour to be sure the pan drippings don't evaporate - add 2 cups of water if necessary).

  7. Remove the roast from the roasting pan and place it in a glass baking dish and allow it to cool before you wrap the dish well with plastic and put it in the fridge overnight.

  8. Reserve the onions and pan drippings separately in the fridge overnight too. You should have about 1 1/2 cups of drippings (maybe 1 1/4 after you remove the fat). Add water to the drippings if you don't have enough.

The day you plan to serve the roast:

  1. About an hour before you want to serve this yummy roast, preheat your oven to 300F,

  2. Remove the twine from the roast and slice into 1/4-inch slices.

  3. "Shingle" the slices in a large casserole dish.

  4. Pour about 1/2 cup of the reserved pan drippings over the slices, cover with foil, and place in preheated oven for 45 minutes (CI suggested preparing a gravy from the leftover drippings (recipe below), but I preferred the pan drippings straight from the pan).

  5. Season individual servings with salt and pepper and enjoy!

Sauce from the pan drippings

makes approximately 1 cup

Ingredients

  • remaining pan drippings (fat removed)

  • reserved roasted onions

  • 2 tablespoons apple cider vinegar

  • 1/4 cup apple jelly

  • 1 cup apple cider

Directions

  1. Heat in a saucepan over med-high heat for 15-20 minutes until reduced and thickened.

  2. Strain onions and serve.

Notes

  • This sauce recipe has a vinegary flavor that I wasn't very fond of.. I much preferred the pan drippings straight from the roasting pan, but I might have liked it without the vinegar.

  • I also think that this recipe would be just fine without the sage and rosemary, so if you're in a hurry, or don't want to pay $6 for fresh herbs, feel free to make it using only garlic, salt, and pepper.  Enjoy!

recipe adapted from Cook's Country Cookbook

More Recipes:

43 Comments
categories pork recipes, dinner recipes
tags pork recipes, boston butt recipes, pork shoulder recipes, pork roast recipes