SLOW-ROASTED PORK SHOULDER WITH CHERRY SAUCE RECIPE
Provided by AdamNicole
Number Of Ingredients 11
Steps:
- 1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours. 2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. 3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use. 4. FOR THE SAUCE: Bring cherries, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and ruby port to simmer in small saucepan; cook, stirring occasionally, until reduced to 1 1/2 cups, about 30 minutes. Stir in remaining tablespoon vinegar. Cover and keep warm. 5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately. Technique The Importance of Taking Things Slow For super-tender meat and a deeply browned crust, our roast pork shoulder takes time-about 24 hours total-but the results are worth the wait. OVERNIGHT SALTY-SWEET RUB We rub our roast with a mixture of salt and sugar and let it rest overnight. The salt enhances juiciness and seasons the meat throughout, while the sugar caramelizes to create a crackling-crisp, salty-sweet crust. LOW OVEN Just like in a pot roast, cooking the pork low and slow (325 degrees for 5 to 6 hours) pushes the meat well beyond its "done" mark into the 190-degree range, encouraging intramuscular fat to melt, collagen to break down and tenderize the meat, and the fat cap to render and crisp.
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Best Best
[email protected]I will definitely be making this recipe again.
Kim Wise
[email protected]This recipe was a bit time-consuming, but it was worth it. The pork was fall-apart tender and the cherry sauce was delicious.
Wajid official (AFGHAN)
[email protected]I highly recommend this recipe. The pork was incredibly tender and the cherry sauce was divine.
Md Soykat
[email protected]This recipe is a winner! The pork was so tender and flavorful, and the cherry sauce was the perfect finishing touch.
Aya Mohammed
[email protected]I've made this recipe several times and it's always perfect. The pork is fall-apart tender and the cherry sauce is delicious.
Tb Xettree
[email protected]This is my go-to recipe for pork shoulder. It's always a hit with my family and friends.
Sarowar Hossen
[email protected]I love this recipe! The pork is always so tender and juicy, and the cherry sauce is divine.
Abdu Seid
[email protected]This recipe was easy to follow and the results were delicious. The pork was tender and flavorful, and the cherry sauce was the perfect complement.
Liaquat Afgani 1
[email protected]I made this recipe for a party and it was a huge success. The pork was cooked perfectly and the cherry sauce was a hit. I will definitely be making this again.
Ben Nzambu
[email protected]This recipe was a bit time-consuming, but it was worth it. The pork was incredibly tender and the cherry sauce was delicious. I will definitely be making this again for special occasions.
Umairali
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The pork is always tender and juicy, and the cherry sauce is the perfect balance of sweet and tart.
Xhibit Ivan
[email protected]This recipe is a keeper! The pork was fall-apart tender and the cherry sauce was divine. I served it with roasted potatoes and asparagus, and it was a meal to remember.
Elias Mansukoski
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The meat was so tender and flavorful, and the cherry sauce was the perfect accompaniment. I will definitely be making this again.
Md.khalil Mia
[email protected]This recipe was easy to follow and the results were amazing. The pork was tender and juicy, and the cherry sauce was tangy and sweet. I will definitely be making this again.
Ricky Shelby
[email protected]I followed the recipe exactly and it turned out perfectly. The pork was so moist and flavorful, and the cherry sauce was delicious. I served it with mashed potatoes and green beans, and it was a complete meal.
Angel Gutierrez
[email protected]This pork shoulder recipe was a hit with my family! The meat was fall-apart tender and the cherry sauce was the perfect complement. I will definitely be making this again.