Tuesday, April 06, 2010

Slow-Roast Pork Shoulder, Two Ways

Sometime ago, JS and I chanced upon a couple of pork shoulder sales. Of course, the easiest way to whip something up is to slow-roast them.

Version 1: Spanish

The first sale was early in the new year, so we took the opportunity to use up our leftover ingredients from our New Year's Eve Spanish menu. I combined leftover sofrito from our fideuá (Spanish Seafood Noodle "Paella") and leftover gremolata from our cocido (Spanish Pork Stew).

We scored the pork skin before rubbing in the marinade. So, from the sofrito, there's cooked-down bell peppers, onions, garlic and tomatoes, flavored with smoked paprika and bay leaves. From the gremolata, we have parsley, cilantro, capers, garlic and zest from oranges and lemons. We also lay some orange slices at the bottom of the pork.

There's our Spanish Pork Shoulder, out of the oven.

Version 2: Cuban

The other time we bought pork shoulder, we decided to go Cuban.

I melted some guava paste (last seen when we made our Cuban Guava and Cheese Pastries), and mixed that into a marinade of citrus juices (orange, lemon and lime), chopped garlic, cumin, dry oregano, bay leaves, and a tiny splash of vinegar.

As with the previous dish, we scored the pork skin before bathing the shoulders in the marinade.

Cuban Pork Shoulder, oven-ready.

These are just two ways with pork shoulder. I'm sure that you can slather anything onto pork shoulders, slow-roast them, and the result will always be fabulous, succulent meat.

In fact, our Cuban pork shoulders were accidentally placed in a hot oven (as opposed to one with low heat), and the result was still good. Not ideal, but edible. So, we devised the perfect way to use up this less-than-ideal pork. Stay tuned.

Our roast pork shoulder is put to good use in a Torta (Mexican Sandwich)!

[eatingclub] Cuban
Cuban Pastelitos de Guayaba y Queso (Guava and Cheese Pastries)
Grilled Cuban Chicken
Cuban Arroz con Salchichas (Yellow Rice with Vienna Sausages)
Slow-Roast Pork Shoulder, Two Ways

[eatingclub] Spanish
Tortilla de Patatas (Spanish "Omelette")
Roast Duck and Orange Crêpes with Orange-White Wine Sauce
Sardinas na Bangus (Milkfish in the style of Sardines)
Red Wine-braised Squid with Potatoes and Chorizo
Philippine Beef Salpicao (and a Spanish variation)
Stewed Tripe, Spanish-style
Lengua Estofada (Beef Tongue Braised in Red Wine and Veal Stock)
Bacalao con Patatas (Baked Salt Cod and Potatoes)
Salsa Romesco ("Queen of the Catalan Sauces!")
Grilled Calçots (Green Onions) with Salsa Romesco
Empanada de Pavo
(Galician-style Meat Pie with Turkey Filling), plus Turkey Cracklings!

Fideuá (Spanish Seafood Noodle "Paella")... and Paella
Cocido (Spanish Stew with Various Pork Cuts)
Slow-Roast Pork Shoulder, Two Ways

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Cuban Pork Shoulder

1 pork shoulder, approx 4-5 pounds

1 head garlic, cloves chopped
1 orange, zested and juiced

2 limes, zested and juiced

1 lemon, zested and juiced
1 tablespoon dry oregano
1 bay leaf
1 tablespoon ground cumin
1/2 cup olive oil

2 tablespoons vinegar
1/2 cup guava paste, softened/melted in the microwave
1 tablespoon coarse salt
1 tablespoon black pepper

Score skin of pork shoulder. Combine all marinade ingredients and pour over/rub into pork shoulder. Marinate overnight to 2 days.

Preheat oven to 250F. Roast pork shoulder in marinade for about 3-4 hours. Enjoy!


  1. Ah pork. My most favorite of meats.

    I wonder how these would fare in the slow cooker!

  2. Great variations of the pork shoulder. They look so moist and flavorful.

  3. Mmmm, can't decide which one looks tastier! I want to get myself a chunk of pork now!

  4. Wow, you guys, both versions look totally succulent!

  5. Joanne:
    We've never tried... but that's just usually because the quantities we cook don't fit in a slow cooker!

    Food Addicts:
    Thanks! =)

    Even better if they're on sale. ;)

    Thanks! Even the "over-cooked" one was still good.

  6. Love the idea of guava. Did that add a touch of sweet? I am trying it with a semi-sweet tamarind sauce added into the mojo. Thanks for the great recipe!

  7. Otehlia:
    It wasn't that sweet, so I think I'll add more guava next time. The tamarind sounds like a great idea!


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