Southern Maryland Meats | Pork Shoulder

Pork Shoulder

Topic and Skill – Slow Roasting, Dry Rub, Heritage Breeds (Episode #9): It is important to note that the pork used in this video is from a heritage breed; the working muscles on these pigs truly work each day as they are not penned up and can graze and move about freely, hence the reddish color to the meat. The fat is also luscious, and if you can buy leaf lard and render it, you’ll know it has great flavor and high-quality cooking values.

Slow Roasting: Just remember, roasts including beef (shoulders, butts, chucks, rumps, etc.) are from the ‘working’ muscles of the animal rich in ‘marbling’ and we would like that fat to slowly melt into the meat as much as possible. Low and slow is the preferred method to cook a Pork Shoulder, or a Pork (Boston) Butt. Both cuts are from the same shoulder area and can be used in this recipe. The shoulder has slightly less fat, and the butt is from the fattier end of the shoulder and may have a little more flavor because of the additional fat in the meat.

This recipe uses a heavy Dutch oven or a La Creuset. The video of this recipe is an overnight roast. Very low (225°), and very slow (8 hours). You don’t have to cook it that low or that slow. A nice sized shoulder which we used on the video (around 4 lbs) could be lusciously roasted in the same type of vessel at 325° for 3 hours and reach similar results.

Ingredients

4 lb pork roast (bone-in/boneless Boston Butt, or pork shoulder)
chicken stock (or water)
4 cups cut up mixed root vegetables (potatoes, carrots, parsnips, rutabagas, or turnips)

Dry Rub

¼ cup sweet paprika
1 tablespoon chili powder
½ cup brown sugar
1 tablespoon cracked pepper
1 tablespoon dry mustard (Colman’s)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Kosher salt
2 teaspoons ground cumin

Directions

This recipe can be for bone-in, or boneless pork shoulder. If a bone-in roast is used, allow for additional cooking time.

If shoulder comes with a generous fat cap (and I hope it does), score fat by slicing in one direction the width of the shoulder only deep enough to split the fat (do not cut the meat). Turn the shoulder and repeat the cuts in the opposite direction to form either squares or diamonds (this will create the highly prized crackle!)

In a medium bowl combine the dry rub ingredients and mix well. Generously rub all over the outside of the roast.

Place 1-2 inches of stock (or water) in the Dutch oven. Place the pork in the pot. Cover and cook for desired time (mentioned above).

About an hour before time to serve, cut up potatoes, carrots, parsnips, rutabagas, or turnips (or any combination) can be added to the pot for a complete meal.

To serve, pull apart the meat using 2 forks, or carve and plate with mixed vegetables.