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Spice Rubbed Pork Shoulder

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I love pork shoulder.  Well, diagnosis it’s fair to say I love pork.   Be it bacon, adiposity ribs, the shoulder, or chops, I’m ready to cook and or eat!  Pork shoulder is a pretty easy piece of meat to cook.  You either slow roast in the oven or in a crock pot.  Although it does take some time, it’s worth every minute.  I usually like to make pulled pork tacos with the shoulder.   In my mind, which may not be saying much, it’s probably one of the most common ways to have this cut of meat.  Most of the time I keep it pretty simple with garlic, salt, pepper and a squeeze of citrus, but this time I added a spice rub to give it that extra oomph.   I made this for an Oscar party I convinced some friend give, well the promise of pulled pork tacos really helped.   And, everyone loved it!   I hope you do too.

 

Scored with rub and garlic

Scored with rub and garlic

 

Pork Shoulder Ready To Cook

Pork Shoulder Ready To Cook

 

Finished Pork Shoulder

Finished Pork Shoulder

 

Pulled Pork Tacos

Pulled Pork Tacos

 

Spice Rubbed Pork Shoulder
Author: 
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Pork shoulder, 4-5 pounds
  • 3 or 4 cloves of garlic
  • ½ teaspoon of chili powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon of chipotle chile from jar
  • ¼ teaspoon of oregano florets, preferably Mexican
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Drizzle of olive oil
Instructions
  1. Pre heat oven to 250 degrees
  2. Dry off the pork
  3. Cut excess skin and fat from under side of shoulder
  4. You only need the top part of the skin and fat.
  5. Score the skin
  6. In some of the slits poke holes to put garlic pieces into
  7. Rough chop garlic and place in holes
  8. How to make rub
  9. Add chile powder, salt, pepper and oregano florets to a bowl
  10. On low heat roast cumin seeds and chipotle chile
  11. Roast till cumin gets smokey and chipotle dries out
  12. The jarred chipotle is little sticky thats why you want to roast it.
  13. Also it give is even more smokiness.
  14. Grind cumin seeds and chipotle chiles in mortar and pestle
  15. Add ground cumin and chipotle into bowl with the rest of the rub
  16. Give it a stir and crush the oregano florets
  17. Rub the spices into the scored parts of the pork
  18. Drizzle roasting pan with olive oil
  19. Place pork in oven for 5 - 6 hours
  20. After about 2 hours place a sheet of foil over pork till its done.
  21. It should fall apart with touch and or fork.
Notes
I mentioned two ways to cook a pork shoulder. Here you have the oven version. The crock pot version is just as simple, just cut off all the skin. If left on it will be super chewy and not at all appetizing. Next use the same rub but just add it to the pot, you may want to increase the amount and add a bay leaf. Also still you can still poke holes into the meat and put garlic in them. Or rough chop the garlic and add it like the spices. Also you will need water to keep it from drying out. Adding a little orange citrus is nice, but not necessary.

* You should treat this like you would a regular roast*

 

Inspiration

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Pulled Pork Lasagna

This week we are happy to share one of our new found inspirations.  The NY Times columnist Melissa Clark.  Not only is she smart and makes great food, check she’s also funny and cute!!!  Yes we are totally crushing on Melissa Clark.  This last weekend she inspired us to to make two things.  Quick caramelized garlic and small-batch pulled pork.  Both were quick and easy to make.  We used the garlic in a lasagna, information pills by adding it to the onions and sausage, along with putting it in the sauce.   Our guests we had over on Friday night were loving the it so much I am surprised there was any left!  I would have to say the garlic was a big part of that.

Our second dish of the weekend was the small-batch pulled pork.  This was really amazing and easy to cook.  The ingredients are things most people have in there pantry.  Which made this super easy to make.  Also the pork is boneless so it took a lot less time to cook.  We put it on some potato buns with cornichons and paired it with our famous coleslaw.  It was so good we couldn’t wait for the next day to have leftovers!  Well, it looks like it’s going to be another great weekend and we are really excited to see what Melissa has in store for us.  For the recipes and video’s we talked about, check out Melissa at the N.Y. Times website link below.

http://www.nytimes.com/video/2013/05/10/dining/100000002217020/small-batch-pulled-pork.html