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0:16
Pork Shoulder in the Oven 🔥 Full Recipe on Channel
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5 months ago
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The Best Pork Shoulder Roast Recipe
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Master the art of oven roasted pork #cooking #porkshoulder #food
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Recipe Name Herb-Crusted Slow Roasted Pork Shoulder Ingredients 1. 5–6 lbs (2.3–2.7 kg) boneless pork shoulder 2. 2 tbsp olive oil 3. 6 cloves garlic, minced 4. 2 tbsp fresh rosemary, chopped 5. 1 tbsp fresh thyme leaves 6. 1 tbsp smoked paprika 7. 2 tsp garlic powder 8. 2 tsp onion powder 9. 2 tsp kosher salt 10. 1 tsp black pepper 11. 1 tsp dried oregano 12. 1 tsp Dijon mustard 13. 2 tbsp butter, melted 14. 1 cup chicken broth 15. 1 tbsp Worcestershire sauce 16. 1 tbsp brown sugar (optional) 1
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If you’ve ever struggled with cooking pork butt or shoulder, this recipe for Instant Pot Pork Roast makes it easy. You’ll end up with delicious pork with a tasty crust and drippings for an out-of-this-world gravy. Make it tonight! The full recipe is below, or comment “save” and I’ll send it to you. Ingredients: 1 and 1/2 tsp. salt 1 tsp. pepper 2 Tbsp. olive oil A 2 lb. boneless pork shoulder or pork butt roast 1 cup unsalted chicken broth or water 1 tsp. garlic powder 1 onion cut into quarters
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CHAR SIU - CHINESE BBQ PORK 3 lb pork shoulder (I used the wrong cut and got roast but it was still tasty) MARINDE 4 TBSP brown sugar 1 TBSP garlic salt 2 TBSP soy sauce 2 TBSP oyster sauce 2 TBSP red wine 1 TBSP hoisin sauce 1 TBSP shaoxing wine 1 tsp Chinese 5 spice 1/2 tsp red food coloring (optional) HONEY MIXTURE 4 TBSP honey 4 TBSP water 1. My pork belly is about 2 inches thick. Poke a bunch of holes all over your pork, front and back 2. Combine all of your ingredients listed under MARINAD
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The BEST Pozole Rojo! Rich, hearty, and packed with flavor. I’m sharing the simple step I never skip to create that deep, flavorful red broth every single time. ❤️ Ingredients * 5 quarts water * 1½ white onions, divided * 1 head garlic, plus 4 garlic cloves, divided * 3 bay leaves * 3 tablespoons salt * 4 -5 pounds pork shoulder roast, cut into large chunks * 2 pounds pork neck bones or pork ribs * 20 New Mexico chiles, stemmed, seeded, and deveined * 3 ancho or pasilla chiles, stemmed, seeded,
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