ROASTED PORK SHOULDER CALORIES RECIPES

SLOW-ROASTED PORK SHOULDER WITH TEQUILA CITRUS SAUCE ...

Slow-Roasted Pork Shoulder with Tequila Citrus Sauce ... image

Pork shoulder makes a wonderful roast because it has enough fat to keep it moist and tender during low and slow cooking. The citrus sauce has a smoky, agave sweetness from the tequila and produces a bright counterpoint to the unctuous meat. Serve any extra sauce for dipping.

Provided by Bruce Aidells

Total Time 4 hours 15 minutes

Number Of Ingredients 18

Ingredients

2?½ tablespoons chopped fresh sage
2 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon lemon zest
2 teaspoons kosher salt
2 teaspoons ground pepper
1 teaspoon cumin seeds
1 (4 pound) boneless pork shoulder roast
2 cups orange juice
? cup lemon juice
? cup lime juice
¼ cup agave syrup or corn syrup
¼ cup tequila
1 tablespoon fish sauce
2 teaspoons minced garlic
½ teaspoon hot sauce
¼ cup fresh cilantro for garnish

Steps:

To prepare spice rub & pork: Combine sage, 2 tablespoons garlic, oil, thyme, lemon zest, salt, pepper and cumin in a small bowl. Place pork, fat-side up, in a baking pan and rub the spice mixture all over the top and sides. Cover and refrigerate for at least 1 hour or overnight.
When ready to roast the pork, position a rack in bottom third of oven; preheat to 450 degrees F.
Transfer the pork to a rack set in a roasting pan. Roast for 20 minutes.
Reduce oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thickest part registers 170 degrees F for a tender but sliceable texture or 180 degrees F for a pull-apart texture, 2 1/2 to 3 1/2 hours.
Transfer the pork to a cutting board; loosely cover with foil. Let rest for at least 15 minutes.
Meanwhile, to prepare sauce: Pour orange, lemon and lime juices into the roasting pan. Bring to a boil over medium-high heat and cook until reduced to 2 cups, about 5 minutes. Stir in agave (or corn) syrup, tequila, fish sauce, garlic and hot sauce. Cook, stirring occasionally and scraping up any browned bits, until the sauce is the consistency of a light syrup but not thick enough to coat a spoon, 6 to 8 minutes. Strain the sauce through a fine-mesh sieve (discard the solids).
Thinly slice or shred the pork and drizzle the sauce over it. Garnish with cilantro.

Nutrition Facts : Calories 254.4 calories, CarbohydrateContent 8.3 g, CholesterolContent 69.2 mg, FatContent 14.6 g, FiberContent 0.2 g, ProteinContent 18.1 g, SaturatedFatContent 4.9 g, SodiumContent 374.3 mg, SugarContent 6.4 g

ROASTED PORK SHOULDER RECIPE - FOOD.COM

Roasted Pork Shoulder Recipe - Food.com image

This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 lbs pork shoulder (bone in)
1 medium onion, sliced
1 cup water
3 bay leaves
4 tablespoons liquid smoke, found in grocery store (hickory or mesquite)
1/2 tablespoon seasoning salt
1 tablespoon salt
1/4 tablespoon garlic powder
1/4 tablespoon ground black pepper

Steps:

Preheat oven to 350 degrees F.
Rub roast well on all sides with liquid smoke.
Combine salt, garlic powder and pepper in a bowl and mix well.
Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
Remove from oven and pan-- let roast cool for a few minutes.
Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.

Nutrition Facts : Calories 723.1, FatContent 54.4, SaturatedFatContent 18.9, CholesterolContent 214.7, SodiumContent 1361.5, CarbohydrateContent 2.2, FiberContent 0.4, SugarContent 0.8, ProteinContent 52.2

More about "roasted pork shoulder calories recipes"

ROASTED PORK SHOULDER RECIPE: HOW TO MAKE IT

When I discovered Puerto Rican food, I was hooked. I’ve made this recipe my very own through trial and error, by researching ingredients and adding more or less of them to my taste. I think the results in this dish are just right. —Joanne Morgan, Kansas City, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 02 hours 45 minutes
Category Dinner
Calories 340 calories per serving

In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan. , Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.

See details

ROASTED PORK SHOULDER RECIPE - FOOD.COM

This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!
From food.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 723.1 per serving

Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.

See details

ROASTED PORK SHOULDER RECIPE: HOW TO MAKE IT

In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan. , Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing.

See details

PORK ROAST RECIPE | SLOW ROASTED PORK SHOULDER | JAMIE OLIVER

This next-level Sunday roast is well worth the wait – just try to resist that perfect crackling.
From jamieoliver.com
Total Time 6 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 749 calories per serving

1. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 220°C/425°F/gas 7.
3. Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
4. Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
5. Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
6. Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
7. Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
8. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
9. Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
10. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
11. When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
12. Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly.

See details

SLOW-ROASTED PORK SHOULDER RECIPE | MYRECIPES

For a special supper, slow-roast a pork shoulder. Start the roast in the morning, and it will be ready for dinner. The skin crisps to crunchy cracklings, and the meat melts with juicy tenderness. Serve it with carrots butter-steamed in a slow cooker, then finished with cream and olives. Add sautéed kale or a frisée salad and bread to round out the menu. Don’t have cream sherry? Substitute for white or red wine, apple cider vinegar, or sweet vermouth. This dish is perfect for any holiday, from Easter dinner to Christmas dinner.
From myrecipes.com
Reviews 4.5
Calories 521 calories per serving

NOTES: You may need to order the pork from your meat market in advance. Monitor oven temperature with a thermometer before starting, and adjust temperature as needed. If you hold the roast in the oven after it is done, check to see if oven is still on after 12 hours of continuous use; some ovens turn off automatically. A convection oven is not recommended. For extra-crisp cracklings, pull skin off cooked pork, separate into bite-size pieces, and place in a shallow pan. Bake in a 400° oven until crisp and puffy, about 10 minutes.

See details

CHRISTMAS PORK SHOULDER ROAST RECIPES

2020-09-06 · Pork Roast Ingredients. Meat: This recipe calls for a 3 lb. pork shoulder roast, which means you’ll either be able to serve the whole fam, or … From fitfoodiefinds.com 5/5 (4) Calories 461 per serving Category Lunch And Dinner. First, preheat oven to 350ºF.
From tfrecipes.com

See details

SLOW ROASTED PORK SHOULDER (BEST PORK SHOULDER RECIPE ...

May 08, 2021 · Slow Cook: Line a baking sheet or roasting pan with tin foil. Then place a wire rack on top. Transfer the seared pork shoulder roast on top of the wire rack and bake at 250ºF for 7-8 hours, depending on how big your pork roast is. Slow cook pork until the internal temperature reaches 200ºF.
From fitfoodiefinds.com

See details

FRESH PORK BONE-IN SHOULDER BUTT ROAST | SMITHFIELD

Nutrition Facts. Amount Per Serving. Serving Size: 4 oz. Calories 210. Calories From Fat 126. % Daily Value*. Total Fat 14g. 18%. Saturated Fat 5g.
From smithfield.smithfieldfoods.com

See details

HOW TO COOK A PORK SHOULDER ROAST | ALLRECIPES

Sep 21, 2017 · Get ready: Preheat the oven to 300 to 325 degrees F (with the rack in the center), prepare your smoker, or pull your slow cooker or favorite Dutch oven out from the cupboard. 3. Trim the fat: Trim the thick layer of fat from the outside of the roast (but make sure to leave a thin layer, as this will help the pork to baste as it cooks). 4.
From allrecipes.com

See details

EASY FALL-APART ROASTED PORK SHOULDER RECIPE — THE MOM 100

Oct 18, 2019 · Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours. Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit.
From themom100.com

See details

ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE

Apr 27, 2021 · Let rest at room temperature for at least 15 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes total. Remove from oven, tent with foil and allow to rest an additional 15 minutes.
From seriouseats.com

See details

SLOW COOKER PERNIL (ROASTED PORK SHOULDER) - MY DOMINICAN ...

Dec 15, 2021 · The next day, place the pork shoulder on the slow cooker and cover with water. Add enough water to cover at least ¾ of the meat inside the slow cooker. Cook on low for about 8 hours. Once the meat is tender, carefully transfer it to a roasting pan. Roast in the oven at 450 degrees until brown and crispy, about 1 hour.
From mydominicankitchen.com

See details

ROASTED PORK SHOULDER RECIPE | CDKITCHEN.COM

Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until ...
From cdkitchen.com

See details

7 POUND PORK SHOULDER RECIPES

7 Pound Pork Shoulder Recipes yakcook.com. 2 hours ago 3 hours ago 7 Pound Pork Shoulder Recipes.Just Now 3 hours ago 4 hours ago Oven Roasted Pork Butt Recipes. 1 hours ago Crispy Skin Slow Roasted Pork Shoulder – Low Carb JC.7 hours ago Lowcarbjc.com All recipes.Preheat oven to 250 and mix salt & spices into a small bowl, pour into a shaker or sprinkle a little at a time from the bowl over ...
From share-recipes.net

See details

PORK SHOULDER BLADE ROAST COOKING TIME - ALL INFORMATION ...

How to Cook a Pork Shoulder Roast | Allrecipes new www.allrecipes.com. Roast, braise, or smoke the shoulder until it is falling-apart tender. Depending on the size of your roast, and whether it's bone-in or bone-out, this could take 2 to 6 hours in the oven, or up to 8 hours in a smoker.
From therecipes.info

See details

SPANISH ROAST PORK SHOULDER RECIPES | SPARKRECIPES

Full ingredient & nutrition information of the Puerto Rican Roast Pork Calories. Very Good 4.7/5. (12 ratings) Amazing Pork Tenderloin in the Slow Cooker. This is taken from all recipes.com, with a couple changes by Mom. CALORIES: 179.7 | FAT: 5.5 g | PROTEIN: 25.6 g | CARBS: 2.3 g | FIBER: 0.1 g.
From recipes.sparkpeople.com

See details