1

votes

Pork Shoulder Recipe

Answered on September 12, 2014
Created October 25, 2012 at 7:59 PM

I've got a hunk of pork shoulder, maybe 3 or 4 lbs. I need to cook it in less than 4 hours, in my oven. I'd like to add a rub, wet or dry, to the meat to give it some flavor. I also think some sort of sauce would be nice (particularly if it's a dry rub) as my dinner guests aren't necessarily Paleo. Any suggestions?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 26, 2012
at 02:06 PM

I've done the brisket bit....I know some say its sacrilegious, but you gotta wrap it in tinfoil for the last several hours to preserve the moistness. From my understanding most of the smokiness (taste) is absorbed in the first few hours anyhow.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 26, 2012
at 02:04 PM

I have a pear tree that I pruned heavily....soon as the wood seasons a bit I'm going to give it a go. I've never done straight wood only, but will be giving it a try at some point.

Medium avatar

(10611)

on October 26, 2012
at 01:07 PM

I use straight wood Jayjay, lately a mix of apple and hazelnut. Temp control on the barrel is a little touchy for the first 30 minutes, but for a big roast an early scorch doesn't hurt the end result. I have to be careful with thinner stuff like salmon fillets (make a note to try a whole fish stuffed with fruit) and long cooking of brisket is way too dry.

A7768b6c6be7f5d6acc76e5efa66464c

on October 26, 2012
at 11:47 AM

Which preparation did you go with?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 25, 2012
at 11:03 PM

I like an apple and hickory mix for my wood chunks.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 25, 2012
at 11:02 PM

Oh, yes....karlub is correct. I use the weber offset coals (tricked out my weber with a thermometer...so you can tell its in smoking range). I use it for anything under like 5lbs of meat...once I get above that I break out the actual smoker.

Medium avatar

(10611)

on October 25, 2012
at 09:50 PM

I've still got a few smoked loin chunks in the freezer...time to thaw....

5457372e78a910c00cd1dd579ecbdce3

(1230)

on October 25, 2012
at 09:25 PM

Ouch just noticed the 4 hour time cap, sorry. That is the problem with trying to work and Hack Paleos simultaneously.

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on October 25, 2012
at 09:20 PM

Just want to emphasize the positive goodness of smoking the shoulder, which you already know. But, even so, if you haven't really done it before don't let the prospect scare you. You don't even have to have a smoker. A regular Weber grill with indirect coals-- and patience-- will do you just fine.

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on October 25, 2012
at 09:18 PM

I object to your admonition to be light-handed with the cumin, but like the overall sentiment!

12358894be02c2da1862ea3f4422c195

(319)

on October 25, 2012
at 08:50 PM

Yes, I know. I'm pressed for time, though the local Whole Foods has a sale on pork butt...I may go get more to try more of these preparations.

12358894be02c2da1862ea3f4422c195

(319)

on October 25, 2012
at 08:42 PM

That was amazingly effective. Thank you Hacks!

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6 Answers

2
3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 25, 2012
at 08:47 PM

You are at a severe disadvantage if you do not use a smoker to cook your pork shoulder in. If only you had one of these and an extra few hours you could skip the sauce and the rub would be optional....mmmmmm smokey tender goodness.

12358894be02c2da1862ea3f4422c195

(319)

on October 25, 2012
at 08:50 PM

Yes, I know. I'm pressed for time, though the local Whole Foods has a sale on pork butt...I may go get more to try more of these preparations.

Medium avatar

(10611)

on October 25, 2012
at 09:50 PM

I've still got a few smoked loin chunks in the freezer...time to thaw....

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 25, 2012
at 11:03 PM

I like an apple and hickory mix for my wood chunks.

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on October 25, 2012
at 09:20 PM

Just want to emphasize the positive goodness of smoking the shoulder, which you already know. But, even so, if you haven't really done it before don't let the prospect scare you. You don't even have to have a smoker. A regular Weber grill with indirect coals-- and patience-- will do you just fine.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 26, 2012
at 02:04 PM

I have a pear tree that I pruned heavily....soon as the wood seasons a bit I'm going to give it a go. I've never done straight wood only, but will be giving it a try at some point.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 25, 2012
at 11:02 PM

Oh, yes....karlub is correct. I use the weber offset coals (tricked out my weber with a thermometer...so you can tell its in smoking range). I use it for anything under like 5lbs of meat...once I get above that I break out the actual smoker.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 26, 2012
at 02:06 PM

I've done the brisket bit....I know some say its sacrilegious, but you gotta wrap it in tinfoil for the last several hours to preserve the moistness. From my understanding most of the smokiness (taste) is absorbed in the first few hours anyhow.

Medium avatar

(10611)

on October 26, 2012
at 01:07 PM

I use straight wood Jayjay, lately a mix of apple and hazelnut. Temp control on the barrel is a little touchy for the first 30 minutes, but for a big roast an early scorch doesn't hurt the end result. I have to be careful with thinner stuff like salmon fillets (make a note to try a whole fish stuffed with fruit) and long cooking of brisket is way too dry.

2
D41bd7b3d3b962eb0146f471eb632f56

on October 25, 2012
at 08:08 PM

Besides the belly, the shoulder is my favorite part of the pig! I've got a 4-lb Boston Butt in my deep freezer right now. My plans for it are to make my annual Halloween tamales next week (not paleo, obviously).

For actual roasting, a dry rub is great! As a Texan, I'm partial to dry rubs. Mine usually include some ratio of paprika (smoked is yummy!), chile powder (ancho and New Mexico are my faves), garlic powder, onion powder, cumin (be light-handed with this!), salt, pepper, and either oregano or coriander. Sometimes there's a little cayenne and/or chipotle chile powder as well. This link has a good recipe that looks pretty similar.

You might consider a wet sauce involving adobo (the sauce that comes in the cans of chipotle chiles). It's potent stuff, though, so cut it with some other things for a kind of barbecue sauce! Tomato sauce/paste, blackstrap molasses, and vinegar are the staple parts of a good barbecue sauce.

F5a8a14fc6a4d33c2563d0dd3066698a

(714)

on October 25, 2012
at 09:18 PM

I object to your admonition to be light-handed with the cumin, but like the overall sentiment!

1
Medium avatar

(3213)

on October 25, 2012
at 08:22 PM

You've come to the right place, here is a link to one of my recipes, I hope you like it. Note: Roast it at 300??F for 4 hours.

https://www.facebook.com/photo.php?fbid=249896738425923&set=pb.239747249440872.-2207520000.1351196452&type=3&theater

0
Medium avatar

(10611)

on October 25, 2012
at 09:57 PM

I tried a wet mix of grainy peppadew mustard, black pepper and za'atar for smoking pork ribs and it turned out pretty well. It would probably work well on a shoulder in the oven. I'd recommend roasting under a cover at around 350 until it's fork tender, then uncover and crank up to 450 for another half hour to brown and crisp up the outer surface.

0
5457372e78a910c00cd1dd579ecbdce3

(1230)

on October 25, 2012
at 09:12 PM

My personal favorite and it is 5 mins of prep.

Stab the crap out of the shoulder with a BBQ fork.

Rub the shoulder down with your salt of choice and liquid smoke

put it slowcooker on low

turn after 10 hours

remove after 10 more hours

pull apart with fork.

It tastes just like the pulled pork you get from Lu'aus in Hawaii. Tasty!

5457372e78a910c00cd1dd579ecbdce3

(1230)

on October 25, 2012
at 09:25 PM

Ouch just noticed the 4 hour time cap, sorry. That is the problem with trying to work and Hack Paleos simultaneously.

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