5 Best Pork Shoulder Recipes: Must-Try Recipes 2024

Pork shoulder is a versatile cut of meat that can be prepared in numerous ways, catering to various dietary preferences. The meat is high in protein, rich in vitamins and essential minerals, low in carbs, and has a moderate fat content¹.  

Since it is low in carbs and high in protein, pork shoulder is a great ingredient for recipes that fit a wide range of dietary needs, such as low-carb, keto, paleo, dairy-free, or gluten-free (our list of the top gluten-free meal delivery services offers more details, if you’re interested).

Overall, pork shoulder can be part of a healthy diet when prepared thoughtfully and consumed in moderation. However, many people don’t feel confident cooking a cut of meat that requires careful attention to detail, especially regarding temperature management and timing. 

If you’re among those people, I’m here to bust this myth with several easy recipes that include delicious and fragrant pork shoulder. By the end of this article, you’ll have at least 1 recipe you want to try right away!

1. Pork Shoulder Roast with Peach Glaze

Ingredients

• 9 pounds whole bone-in pork shoulder

• ½ cup peach jam

• 2 tablespoons low-sodium soy sauce

• 1 teaspoon fish sauce

• 3 tablespoons kosher salt 

• freshly ground black pepper

Method

1. Score the meat. Score the fat cap on the meat into a crosshatch pattern using a sharp knife. Try to avoid cutting into the meat.

2. Add salt to the meat. Rub salt all over the pork roast cut, wrap it in plastic foil, and place it in the fridge on a tray for 12 to 48 hours. This will dry-brine the meat and get all the flavors out.

3. Preheat the oven. When you’re ready to start the cooking process, heat the oven to 325 °F. Meanwhile, rub freshly cracked black pepper all over the meat.

4. Place the meat on the roasting rack. Spray or brush your roasting rack with oil and place the slab of meat, fat-side up, on it.

5. Add water to the roasting pan. Add 3 cups of water to the roasting pan (the bottom of the pan should be covered with a thin layer of water). This way, the fat that drips from the meat will not burn and smoke during the long roast.

6. Roast the meat. Leave the roast in the oven for 5 to 6 hours. When it’s done, a knife or fork should go in smoothly. You can also check the internal temperature near the bone – it should be around 185 °F.

7. Prepare the glaze. Meanwhile, it’s time to prepare the peach glaze. Mix the jam, soy, and fish sauce in a bowl.

8. Brush meat with the glaze. When the roast’s internal temperature reaches 185 °F, use the peach glaze to brush the top and sides of the meat. Leave it in the oven for 30 to 45 minutes until the internal temperature reaches about 195 °F. 

9. Rest the meat. Remove the pork shoulder roast from the oven, cover it with foil, and let it rest for about 1 hour. The meat should be tender and easy to pull apart from the bone by this time. Slice it up and enjoy!

Overview

This recipe features a sweet and savory combination that makes you want more with every bite. It's great because the meat is so tender that it falls apart in your mouth. So, if you ever want to impress someone with your culinary skills, this roast is the perfect way. 

To take it one step further, pair it with roasted vegetables like Brussels sprouts or sweet potatoes, and you’ll have a healthy and nutritionally balanced meal. You can also try a fresh arugula salad drizzled with balsamic vinaigrette to add a refreshing contrast to the heartiness of the roast.

2. Braised and Tender Pork Shoulder

Ingredients

• 2 ½ pound boneless pork shoulder (cut into medium-sized pieces – fat removed)

• 1 large green bell pepper (sliced)

• 2 Anaheim or milder banana peppers (sliced)

• 1 large onion (sliced)

• 6 cloves garlic (mashed)

• 8 ounces baby potatoes (cut into quarters)

• 1 pound cherry tomatoes (chopped in half or quarters, depending on the size)

• 1 cup beer (you choose the brand)

• 1 ¾ cup chicken stock

• 4 tablespoons vegetable oil

• 1 ½ teaspoons smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ¼ teaspoon chipotle powder

• Salt and pepper to taste

• 2 tablespoons flour

• ¼ cup chopped cilantro, plus extra for garnish

• 2 tablespoons chopped parsley

Method

1. Gather ingredients. Preheat the oven to 325 °F and gather and prep all your ingredients. Make sure they are within reach.

2. Make the spice mix. Start with your spice mix. Add smoked paprika, ground cumin, coriander, and chipotle powder in a bowl and combine.

3. Prepare the meat. In a larger bowl, add the pork shoulder pieces and half the spice mix. Add a couple of generous pinches of salt and black pepper and 2 tablespoons of flour. Toss everything to coat every piece of meat.

4. Sear the meat. Place a large Dutch oven (you can also use a stew pot, braising pan, or pot) over medium-high heat. Drizzle in 3 to 4 tablespoons of oil and add the seasoned pork shoulder pieces once hot. Sear the meat for about 6 to 8 minutes or until golden brown on each outside. 

5. Set meat aside. If your pan is too small, do the searing in batches to make sure each piece gets the attention it deserves. Remove the pork pieces from the pan and set aside.

6. Cook the vegetables. Add the onions and peppers with a pinch or 2 of salt and pepper in the same pan. Saute for a few minutes until they begin to soften. Sprinkle the rest of the spice mix, add the garlic, and stir to incorporate everything.

7. Add the beer. Continue cooking for 1 to 2 minutes until the spices and garlic release their flavor. Next, pour the beer and let it simmer for about 1 minute.

8. Add all other ingredients. Add the chicken stock, potatoes, tomatoes, and browned pork shoulder pieces.

9. Braise the meat and veggies. Bring things to a vigorous simmer, then place the pot in the oven to braise for 2 ½ hours or until fork tender.

10. Add final touches. After removing the pot from the oven, add and mix the chopped cilantro and parsley, and check the seasoning level. Add salt and/or pepper to your taste. Enjoy!

Overview

Even though it has a lot of steps, this recipe is not difficult to make, and I think even a beginner can pull it off. If you’re unsure, the rich and savory goodness that awaits you at the end should give you confidence. 

Slow-cooked to perfection, the tender pork shoulder pieces simmered in a flavorful broth are extremely versatile. You can serve as the main dish with a piece of crusty bread on the side or over a bed of hot rice. If there are any leftovers, you can incorporate them in tacos, stir-fries, or casseroles.

3. Oven Pork Shoulder Roast

Ingredients

• 1 piece of 6-pound boneless pork shoulder

• 2 tablespoons garlic (chopped)

• 3 rinsed anchovies (or 2 teaspoons fish sauce)

• 2 tablespoons fresh rosemary (chopped)

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground pepper

• ¼ cup olive oil

• 2 tablespoons Dijon mustard (preferably coarse)

Method

1. Prepare the meat. Get the piece of pork shoulder ready for roasting: trim the excess fat and tie it up.

2. Prepare the rub for the meat. Add garlic, anchovies, rosemary, oils, salt, and pepper in a food processor and process until it forms a paste. Remove the blade and use a spoon to mix in the mustard. Rub this paste over your prepped pork shoulder, cover it with plastic wrap, and refrigerate for 2 to 24 hours (the longer, the better).

3. Preheat the oven and start roasting. After the meat has rested surrounded by all those flavors, it’s time to roast. Set the oven to 450 °F and bring the pork to room temperature while the oven heats. When ready, place the roast in a shallow roasting pan and put it in the oven for 30 minutes until the top starts to brown.

4. Continue roasting. Continue cooking for 6 to 8 hours, but turn the oven to 250 °F. Cook until the roast’s internal temperature reaches 180 °F and a fork or knife slides right in.

5. Increase the heat for a crunchy outside. At this stage, if you want to give the roast a crunchier texture on the outside, turn the heat back up to 450 °F and let it cook for another 15 to 20 minutes.

6. Rest the meat. Remove from the oven and let it sit for about 20 minutes. Slice and serve. Bon appetit!

Overview

This recipe is a bit more challenging than the rest because there’s a direct connection between the size of your pork shoulder roast and the time it has to spend in the oven during different cooking stages.

For instance, a 4-pound pork roast should spend only 20 minutes at 450 °F and 4.5 to 5.5 hours at 250 °F. On the other hand, a bigger roast (let’s say 9 pounds) should spend 8 to 10 hours at 250 °F after the initial 30 minutes at 450 °F.

By adjusting the time according to the size of the roast, you’ll get a tender and juicy roast that falls apart when you cut into it. Also, this temperature alternation creates that crispy crust that crackles when you stick your fork into it. The sound and flavor are enough to make your mouth water!

4. Pork Green Chili Stew in the Instant Pot

Ingredients

• 4-pound boneless pork shoulder (cut into medium-sized pieces)

• 24 oz diced roasted green chiles (hot or mild)

• 2 cups broth (beef or chicken)

• 14.5 oz can of tomatoes (peeled)

• 2 green bell peppers (diced)

• 1 yellow onion (diced)

• 1/2 cup diced red onion

• 4 cloves garlic (minced)

• 1 jalapeno (diced)

• 3 limes

• 3 tablespoons salt

• 2 tablespoons cumin

• 1 tablespoon dried coriander

• 2 cups of chopped cilantro

• 2 tablespoons tapioca starch

• 1 tablespoon oil

Method

1. Gather ingredients. Prep the ingredients and make sure everything is within reach. 

2. Sauté the meat. Turn the Instant Pot to sauté mode, add 1 tablespoon of oil, and pieces of pork, with a sprinkle of salt and pepper. Saute for 3-5 minutes until lightly browned. Turn the pot off.

3. Add the remaining ingredients. Add the green chiles, onion, garlic, jalapeno, bell peppers, broth, salt, spices, a can of tomatoes, and 1 cup of chopped cilantro. Use a spoon to mix everything, then place the lid on and move the steam valve to seal. 

4. Cook the stew. Set to high pressure for 45 minutes.

5. Release steam. Let the steam release (about 30 minutes) and remove the lid. 

6. Thicken the stew. Mix the tapioca starch with 1 tablespoon of room-temperature water and add to the mix. Turn to sauté mode and bring the stew to a boil. Let it simmer until the stew thickens, and then turn off.

7. Final touches. Serve topped with chopped fresh cilantro, lime wedges, and diced red onion.

Overview

If you have an Instant Pot, you can “cheat” your way to tender and flavor-rich bites of pork shoulder in your stew. The Pot's pressurization system tenderizes the meat while also shaving hours off traditional cooking times. This way, you can still have a delicious pork stew that looks like it simmered for days on low heat.

Even better, this recipe is bursting with delicious flavors from roasted green chiles, aromatic spices like cumin and garlic, and a hint of acidity from lime juice. The combination creates a warm, comforting dish that’s perfect for any occasion.

Serve this flavorful stew over rice or with warm tortillas to soak up the rich broth. Top with fresh cilantro, diced avocado, or a dollop of sour cream for added creaminess and freshness. This recipe is perfect for busy weeknights or cozy gatherings!

5. Pork Shoulder Braised in Black Vinegar & Rice Wine

Ingredients

• 3 ½ pound pork shoulder (cut into medium-sized pieces)

• 3 tablespoons soy sauce

• 2 garlic cloves (thinly sliced)

• 2-inch piece ginger (peeled and julienned)

• 2 cups vegetable stock

• 1 cup rice wine

• ½ cup black vinegar (preferably Chinese)

• 3 tablespoons oyster sauce

• 2 tablespoons vegetable oil

• 1.7 oz light brown sugar

Method

1. Marinate the pork. Put the pork in a bowl and add 1 tablespoon each of the soy sauce and rice wine. Mix well so the pieces get coated in the sauce, then cover and chill for 1 hour or overnight.

2. Begin cooking. Place a large saucepan over medium heat and add vegetable oil. When hot, add the garlic and ginger and sauté for 2 to 3 minutes until golden. 

3. Add all other ingredients. Add the pork and all the other ingredients, and bring to the boil. Reduce the heat to low, cover, and simmer for 45 minutes. 

4. Leave to cook. Remove the lid and allow the liquid to reduce. Cook for 45 more minutes or until the meat is so tender that it falls apart.

5. Final touches and enjoy. Serve topped with fresh spring onions and steamed rice as a side dish. Enjoy!

Overview

This recipe is a bit fancier due to its key ingredients: black vinegar and rice wine (preferably Chinese). For the right taste and texture, you need these 2 specific ingredients – the black vinegar has a deep, malty flavor with a hint of sweetness, while the rice wine (Shaoxing Wine) has a slightly sweet and aromatic flavor.

The braising process allows the pork shoulder to absorb the flavors of black vinegar and rice wine. The meat becomes tender and succulent as it cooks slowly, while the sauce thickens and develops a rich umami character. The use of aromatics such as ginger and garlic further enhances the overall taste, providing warmth and depth.

FAQ

Which is the best cooking method for a pork shoulder?

Everyone’s culinary preferences differ, so it’s difficult to name just one cooking technique. Yet, most specialists agree that slow roasting is the best way to cook pork shoulder because it allows the fat and connective tissue to break down, resulting in tender, juicy meat.

How many hours does it take to cook a pork shoulder?

It depends on the recipe. For instance, our Pork Shoulder Roast with Peach Glaze recipe requires 5 to 7 hours of cooking. However, if you have an Instant Pot, you can reduce the cooking time to 1.5 hours.  

At what temperature does pork shoulder fall apart?

To achieve fall-apart tenderness in pork shoulder, aim for an internal temperature of 195-205 °F (90-96 °C). Cooking it to 205 °F (96 °C) is optimal for the most tender results, while 180 °F (82 °C) will yield meat that is still very tender but sliceable, like with our Oven Pork Shoulder Roast recipe.

References

1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/167850/nutrients