LIME AND CHILE ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 13h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- 1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
- 2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
- 3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
- 4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
SMOKY PORK SHOULDER WITH CHILE PASTE
A well-seasoned, chile-paste-slathered pork shoulder is already going to win, no matter what you do to it. Which seems to me like the ideal reason to try a new technique: slow roasting, off-flame, with ambient heat, using your outdoor grill as a coal-fired oven in the off-season of dead winter. Even if your live coals snuff out, or smoke too heavily, or you get bored of the snow-muffled silence or feel lonely in the winter solitude of your backyard, even if you miscalculate sunset and find yourself in the dark with a cellphone flashlight trying to read the internal temperature of the meat to discover it's still raw in the center - all you have to do is close up shop out back, come inside and shove the thing in your conventional oven and then read the newspaper until dinner.
Provided by Gabrielle Hamilton
Categories dinner, lunch, barbecues, main course
Time 7h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Set pork shoulder in a deep roasting pan just large enough to accommodate it. With a sharp knife or straight edge razor blade, cut a deep 3/4-inch diamond pattern into the thick fat cap.
- Sprinkle 2 tablespoons kosher salt over the diamond cuts, then all the pepper. Rub the salt and pepper into the cuts and all over the top and sides of the pork shoulder.
- Turn the shoulder fat-side down, and sprinkle the remaining salt over the meat. Rub the salt and any pepper that has scattered in the pan into and all over the meat to have a wholly seasoned piece of meat - especially on the top, in the diamond-cut fat area. Let the seasoned roast rest on the counter at room temperature for 2 hours.
- Meanwhile, make the chile paste. Bring a medium saucepan of water to boil. Off heat, add the pasillas, guajillos and árbols, and let them soak for 30 minutes while you gather and prepare the other ingredients. When the chiles are softened, transfer them and 1/2 cup of their soaking water into a high-powered blender. Add the garlic, scallions, cilantro, vinegar and kosher salt, and blend into a smooth, dark red-brown paste. (The consistency should remind you of jarred applesauce.)
- Pour this chile paste over the pork shoulder and massage it all over the roast, leaving a nice extra schmear on the top of the roast and, again, seasoning the diamond-cut fat cap a little more generously than the bottom. (The fat on the top is going to render slowly all through the cooking and melt down into the meat, in a self-basting way, which is why the most seasoning is at the top.) Don't worry about the excess paste; it will remain in the roasting pan to enhance the juices later.
- Build a fire in your grill, then push the hot coals to one side in a mounded crescent shape, leaving space for the roasting/drip pan that now holds the marinade-slathered meat. If using an oven, heat it to 325.
- Remove the meat from the pan, and set it to the side (I use a sheet of parchment for easy cleanup) while you prepare the grill or oven.
- To prepare the grill or the oven, add a full inch of water to the roasting pan, stirring briefly to combine it with the excess chile paste, and nestle the roasting pan into the bottom of the grill in the empty space next to the crescent of coals, or on the bottom rack of the oven.
- Place the grill rack in position over the coals. Set the meat directly onto the rack above the water-filled roasting pan so that the juices will drip into it while cooking. If using a conventional oven, place the roast, fat side up, on the rack directly above the roasting pan.
- Place the cover on the grill, open the vents all the way and let the roast cook for 3 to 4 hours maintaining a gentle 300 degrees, adding coals when needed. If the temperature spikes to 325 or drops to 275 along the way, it doesn't matter at all - open and close the lid as needed to get back on track. The goal is to slowly, gently cook the meat, giving all that fat time to melt, the skin time to crisp and the tough cut of meat (muscly shoulder) time to become tender.
- Add water to the drip pan if you see it evaporating, though I did not need to add liquid any time I tested this. The natural fats and juices drip down into the pan, commingling with the chile-paste-spiked water to create a smoky, spicy, delicious cache of pan juices for later spooning over the roast while it rests. Loosely cover the meat with foil if it starts looking too dark too soon.
- Cook until the internal temperature reaches about 165 degrees, up to 4 hours. Remove from the grill (or the oven). Remove the roasting/drip pan. Let the meat rest for 30 minutes. Spoon the drippings over the roast until glossy and moist. Slice thin.
Nutrition Facts : @context http, Calories 753, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 19 grams, Sodium 860 milligrams, Sugar 2 grams
RED CHILI-GLAZED SLOW-GRILLED PORK SHOULDER
Categories Pork
Number Of Ingredients 17
Steps:
- 1. Mix 2 quarts lukewarm water, sugar, salt, vinegar, garlic and orange zest in very large non-aluminum bowl or stockpot. Stir until sugar and salt dissolve. Add the pork roast. Cover; refrigerate overnight or up to 2 days. 2. Remove pork from the brine, discarding brine. Put pork into a glass dish. Coat well on all sides with some of the glaze. Cover; refrigerate several hours or up to 1 day. 3. Soak wood chips in a large bowl of water for at least 1 hour. 4. Prepare a charcoal grill or heat a gas grill to medium-hot. For indirect cooking, arrange coals on two sides of the grill or turn off burners in center of gas grill. Place the cooking grate in place; let it heat a few minutes. 5. Put the pork roast in the center of the grill (not directly over the heat). Add a small handful of the wood chips to the coals. (For gas grilling, wrap the soaked chips in a foil pouch, pierce it with several small holes and place directly over the heat source.) Cover the grill; cook on medium-low (about 275 degrees if you have an oven thermometer), basting frequently with some of the red chili glaze, until an instant-read thermometer registers 160 degrees, 2 1/2 to 3 hours or so. The roast should be very nicely burnished red with some crispy edges. 6. Let pork rest on cutting board about 20 minutes. Slice very thinly. Serve.
STICKY-SWEET GRILLED PORK SHOULDER WITH HOISIN AND MOLASSES
Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight from the refrigerator to the grill. Time and temperature matter for this recipe, which is why a Big Green Egg is such an awesome cooking tool. But we also give you instructions on how to make this with an oven + conventional grill if you don't own a BGE.
Provided by James Dumapit
Categories Bon Appétit Dinner Pork Grill/Barbecue Grill Molasses Garlic Ginger Honey Sesame Oil Summer
Yield 8 servings
Number Of Ingredients 16
Steps:
- Pork:
- Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
- Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"-1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it's better to end up with 2-3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
- Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don't have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F-145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
- Glaze and assembly:
- Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6-8 minutes (you should have about 1 1/3 cups). Keep warm.
- Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°F-145°F; be careful not to overcook), 6-8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.
- Do Ahead
- Pork can be roasted 2 days ahead. Let cool; cover and chill.
More about "red chili glazed slow grilled pork shoulder recipes"
RED CHILI PORK RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (105)Total Time 3 hrs 30 minsCategory Main CourseCalories 57 per serving
- Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight.
- Remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of broth from the cooked pork. Simmer, uncovered, for 20 minutes, then remove from heat.
GRILLED PORK SHOULDER WITH A STICKY-SWEET GLAZE RECIPE
From bonappetit.com
5/5 (7)Estimated Reading Time 5 minsServings 8Published May 22, 2018
27 BEST PORK SHOULDER RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
GRILLED PORK TENDERLOIN WITH SWEET CHILI GLAZE - WEST VIA …
From westviamidwest.com
BARBECUED PORK SHOULDER ON A GAS GRILL RECIPE - SIMPLY …
From simplyrecipes.com
SLOW-GRILLED PORK SHOULDER WITH ANCHO BARBECUE SAUCE
From rickbayless.com
SLOW COOKER RED PORK CHILI RECIPE - JESSICA GAVIN
From jessicagavin.com
PULLED PORK AND CORNBREAD MAKE THIS SLOW-COOKER CHILI A NEW …
From seriouseats.com
GRILLED, ROASTED, AND BRAISED PORK SHOULDER RECIPES - FOOD & WINE
From foodandwine.com
EASY CROCK POT PORK CHILI RECIPE - THE SPRUCE EATS
From thespruceeats.com
NEW MEXICAN RED PORK CHILI – LEITE'S CULINARIA
From leitesculinaria.com
SLOW-COOKED PORK BELLY WITH GARLIC AND CHILI GLAZE - HONEST COOKING
From honestcooking.com
RED CHILI-GLAZED SLOW-GRILLED PORK SHOULDER - COPY ME THAT
From copymethat.com
THE BEST GREEN CHILI WITH PORK RIBS AND HATCH CHILE
From alittleandalot.com
LONE STAR BBQ PULLED PORK RECIPE RECIPE | RECIPES.NET
From recipes.net
CLASSIC BBQ PULLED PORK RECIPE RECIPE | RECIPES.NET
From recipes.net
AMAZING SLOW COOKER SPICY PULLED PORK CHILI RECIPE - 3 BOYS AND …
From 3boysandadog.com
SLOW-ROASTED GLAZED PORK SHOULDER RECIPE | BON APPéTIT
From bonappetit.com
PORK CHILI RECIPES
From allrecipes.com
CHILI GLAZED GRILLED PORK BELLY STRIPS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
20+ JALAPEñO RECIPES FOR DINNER - EATINGWELL
From eatingwell.com
GRILLED PORK SHOULDER RECIPE - SUSTAIN MY COOKING HABIT
From sustainmycookinghabit.com
You'll also love