Oven-Barbecued Pork

Times:

15 minutes prep, 600 minutes cook

Ingredients:

1 bone-in pork shoulder butt roast, OR fresh picnic shoulder (8-9 pounds)
3 tablespoons brown sugar, packed
3 tablespoons paprika
1 1/2 teaspoons salt, plus more for sprinkling
1 1/2 tablespoons black pepper, coarsely ground
1 1/2 tablespoons garlic powder
1/2 cup Dijon mustard

Cooking Directions:

Adjust oven rack to lowest position and heat oven to 250 degree F. Mix brown sugar, paprika, salt, pepper and garlic powder in small bowl. Pat roast dry and place on rack set over foil-lined shallow baking sheet. Lightly sprinkle top and sides of roast with salt, brush with half the mustard and sprinkle with half the spice rub. Carefully turn roast over. Sprinkle with a little salt, brush with remaining mustard and sprinkle with remaining spice rub. Roast until meat thermometer registers 170 degree F, 9 to 11 hours, depending on size. Transfer pork to platter and cool enough to handle, about 1 hour. Cut roast into 1- to 2-inch chunks and shred meat into a large bowl. Add enough pan drippings to moisten pork and stir to combine.

Serves 12 to 20.

* Adapted from “Perfect Recipes for Having People Over,” courtesy of Houghton Mifflin.

Serving Suggestions:

Invite guests to partake in a “make-your-own carnitas” bar, complete with Oven-Barbecued Pork, tortillas, guacamole, sour cream and salsa.

Nutrition:

Random Grilling Tip:

Chops are best prepared by grilling directly over the coals.

Ratings

See Reviews By 1 Users

great
by laura 12/16/2009
this smells great cooking for such a long time & produces very moist & tender shredded pork.

Buying/Handling/Storing Tip:

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness

More Butcher Tips

About the Cut

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

Learn About the Pork Cuts

Cooking Method: Roasting
COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
More about this cooking method

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