Slow Roasted Pork Shoulder - Sunday Supper Style
Slow Cooker Sunday Pork Roast Recipe - How to make pork pot roast
This is the best ever pork pot roast made in the slow cooker. The pork is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This pork pot roast is a delicious comforting dish perfect for a nice sunday weekend
KITCHEN UTENSILS USED
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INGREDIENTS
5 to 6 lbs Pork butt / shoulder
Salt and pepper to your taste ( i used 1 and 1/2 Tbs salt and 1/2 Tbs black pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
3 Tbs olive oil, use more if needed
4 large carrots, cut up
baby potatoes, i used about 10
3 Tbs butter
1 large onion, minced
6 cloves of garlic, minced
3 Tbs flour
1 and 1/2 cups apple juice
2 Tbs Worcestershire sauce
1/3 cup sweet chili sauce
2 little chicken bouillon cubes
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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Gordon Ramsay's Ultimate Pulled Pork
Gordon Ramsay creates a delicious meal of pulled pork with chipotle mayo! Packed with smoky and spicy aromatics, this is a meal that will go down as absolutely ultimate and legendary! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
The Best Slow Cooker Pulled Pork | Keep It Simple
This week, Chef Jon Ashton is showing us how to make the the most tender and delicious pulled pork that's ideal for sandwiches, nachos, or even on its own. Pulled pork is always a good idea, no matter the season, but rather than spend hours cooking or grilling a whole hog, break out your trusty slow cooker for a much speedier, easier version. Join us to learn his secrets, beginning with a perfect pork rub and ending with his favorite serving techniques.
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How to Make Martha Stewart's Braised Pulled Pork Shoulder | Martha's Cooking School | Martha Stewart
In this video, watch Martha Stewart demonstrate one of the all-time great summer barbecue recipes, and she’s even doing it without a smoker. Homemade sauce and dry rub give this pulled pork incredible flavor, while searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time. Serve this flavorful shredded pork shoulder on a bun with coleslaw or potato salad for a side!
#MarthaStewart #PulledPork #Barbecue #Meat #Braised #Recipe
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00:00 Introduction
00:23 How To Make Pork Rub
2:16 How To Braise Pork Shoulder
4:05 Oven Settings And Instructions
4:55 How To Shred Pork Shoulder
5:17 How To Make Pulled Pork Sandwich
5:50 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Braised Pulled Pork Shoulder | Martha's Cooking School | Martha Stewart
Michael Symon's Roasted Pork Shoulder with Pan Gravy | Food Network
Michael creates a tender roast loaded with incredible depths of flavor out of his favorite cut of meat!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Pork Shoulder with Pan Gravy
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 6 hr 25 min
Active: 25 min
Yield: 8 to 12 servings
Ingredients
One 6-to-8-pound pork shoulder (boned out, no skin)
Kosher salt and freshly ground black pepper
Paprika, for sprinkling
5 medium carrots, cut in half, then cut in half lengthwise
8 whole red potatoes
2 medium onions, quartered
4 to 6 cloves garlic
1/2 cup all-purpose flour, plus more if necessary
3 cups chicken stock
1/2 cup flat-leaf parsley leaves, finely chopped
Directions
Preheat the oven to 300 degrees F.
Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.
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Michael Symon's Roasted Pork Shoulder with Pan Gravy | Food Network