Best 3 Slow Roasted Glazed Pork Shoulder Recipes

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Indulge in a culinary masterpiece with our delectable Slow-Roasted Glazed Pork Shoulder recipe. This dish promises an explosion of flavors with its tender, succulent pork coated in a tantalizing glaze. The article not only features the classic Slow-Roasted Glazed Pork Shoulder recipe but also offers variations to suit different preferences.

"Pork Shoulder with Cider Glaze" introduces a refreshing twist with crisp apples and a tangy cider glaze that complements the richness of the pork. "Slow Cooker Pork Shoulder with Caramelized Onions" is a convenient option for busy individuals, allowing the slow cooker to do the work while you relax. "Honey Garlic Pork Shoulder" offers a sweet and savory combination that is sure to be a crowd-pleaser.

For those seeking a spicy kick, the "Chipotle Pork Shoulder" delivers a smoky and bold flavor profile that will satisfy adventurous palates. Lastly, the "Pork Shoulder with Roasted Vegetables" presents a wholesome and colorful dish where tender pork joins a medley of roasted vegetables for a balanced and nutritious meal.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY



Slow-roasted Honey Glazed Pork Recipe by Tasty image

Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce, plus 2 tbsp, divided
¼ cup granulated sugar
3 tablespoons garlic, chopped
¼ cup scallions, chopped
2 lb boneless, skin-on pork shoulder
1 bunch asparagus, halved
6 yukon potatoes, diced
2 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 cup dark brown sugar
½ cup honey

Steps:

  • In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
  • Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
  • Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
  • Preheat the oven to 275ºF (140°C).
  • On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
  • Bake 1 to 1 ½ hours, depending on the weight of the pork.
  • Raise the heat of the oven to 500ºF (260ºC).
  • In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
  • Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
  • Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
  • Remove the vegetables and pork from the tray, making sure to save all the juices.
  • Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams

SLOW-ROAST PORK SHOULDER



Slow-roast pork shoulder image

This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks

Provided by James Martin

Categories     Dinner, Main course

Time 6h50m

Number Of Ingredients 7

1 tsp black treacle
2 tbsp cider vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp mustard powder
1 tsp chilli powder
2.7kg boned pork shoulder

Steps:

  • In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
  • Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
  • Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
  • Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
  • Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).

Nutrition Facts : Calories 732 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 77 grams protein, Sodium 3.1 milligram of sodium

SLOW-ROASTED PORK SHOULDER



Slow-Roasted Pork Shoulder image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h45m

Yield about 6 main course servings (

Number Of Ingredients 7

2 heaping tablespoons black peppercorns
25 cloves garlic (about 2 heads), peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

Steps:

  • Preheat the oven to 275 degrees F.
  • In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
  • Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
  • Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
  • Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
  • Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

Tips:

- For fall-off-the-bone tender pork shoulder, cook it low and slow. The ideal internal temperature is 200-205°F (93-96°C). - Use a Dutch oven or slow cooker for easy, hands-off cooking. - If you don't have a Dutch oven or slow cooker, you can roast the pork shoulder in a baking dish covered with foil. - Baste the pork shoulder with the glaze every 30 minutes or so to keep it moist and flavorful. - If you want a crispy crust, remove the foil for the last 30 minutes of cooking. - Let the pork shoulder rest for at least 15 minutes before slicing it. This will help the juices redistribute throughout the meat.

Conclusion:

This slow-roasted glazed pork shoulder is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork shoulder is cooked until fall-off-the-bone tender and then glazed with a sweet and savory sauce. Serve it with mashed potatoes, roasted vegetables, or rice for a complete meal.

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