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Nutrition Facts
Serving Size 1 (363g) Recipe makes 6 servings The following items or measurements are not included below: 4 tablespoons liquid smoke 1/2 tablespoon seasoning salt
Calories 723
Calories from Fat 489		(67%)
Amount Per Serving		%DV
	Total Fat 54.4g	83%
	Saturated Fat 18.9g	94%
	Monounsaturated Fat 24.2g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 214mg		71%
Sodium 1360mg		56%
Potassium 947mg		27%
Total Carbohydrate 2.3g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.9g
Protein 52.2g		104%
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Roasted Pork Shoulder

Recipe #79014 | 3½ hours | 20 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Rick B(2)
Dec 15, 2003

This is my favorite way to cook a pork shoulder roast. Very tender and delicious! This recipe came from the "Paula Deen Cooking Show" (Food Network). I've changed the prep procedure to make it easier and reduced the sprinkled on salt mixture to 1/4 of the original amount called for in the print-out version of the recipe (Think it was posted wrong!) ENJOY!!!

SERVES 6 -8 (change servings and units)

Ingredients

4-5 lbs pork shoulder (bone in)
1 medium onion, sliced
1 cup water
3 bay leaves
4 tablespoons liquid smoke, found in grocery store (hickory or misquite)
1/2 tablespoon seasoning salt
1 tablespoon salt
1/4 tablespoon garlic powder
1/4 tablespoon ground black pepper

Directions

1
Preheat oven to 350 degrees F.
2
Rub roast well on all sides with liquid smoke.
3
Combine salt, garlic powder and pepper in a bowl and mix well.
4
Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
5
Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
6
Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
7
Remove from oven and pan-- let roast cool for a few minutes.
8
Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
9
Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.

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Featured Reviews for This Recipe

From: annlouise

On Aug 7, 2009

When I went to grab my jar of smoke, I realized I only had a few drops left, maybe a half teaspoon. Still, this recipe was so succulent. I thought it smelled a bit of pizza, strangely, and the flavor was out of this world.

0 people found this review helpful

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From: CrysDanMom

On May 29, 2009

We had planned to smoke two pork shoulders for a party last weekend and it rained all day long. Since our smoker is electric, I came to Zaar to find a recipe. I found yours and I'm so glad I did! The shoulders turned out so yummy and the smell that filled the house was intoxicating. Everyone complimented the meat and went back for seconds and thirds. This recipe is a keeper!

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From: Irish Rose

On Aug 27, 2007

This was just wonderful! Our son and family are here for a visit and they brought a pork shoulder from their local butcher shop. I followed your recipe exactly and cooked it for 2.5 hours. It was just fall apart tender and the aroma was to die for. Thanks for this recipe, it is a definite keeper.

2 people found this review helpful

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From: Beth Anne

On Apr 5, 2004

My family loved it! Very tender and juicy. Very easy to make. I used misquite liquid smoke, next time I'll try the hickory.

2 people found this review helpful

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Read all 29 reviews