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User Reviews

Roasted Pork Shoulder Recipe

User Rating 3.5 out of 5
3 Reviews
2 out of 3 users would make it again
5 out of 5 5 out of 5
Excellent flavorMarch 03, 2013 By johnnygeneric
Unlike the other two reviewers I actually cooked using this recipe. The ultimate judge is not me but my wife and family. They loved it. The use of paprika was stunning. The pork meat was flavorful and absorbed the flavors. The meat was tender and moist. It was not dry. The big difference was the fact I used half the meat called for, but the full amount of spice rub. I put it all in a zip lock bag and massaged it into the meat. The next day when I opened the plastic bag I took in all those wonderful smells of spices. Simply amazing. I was afraid the brown sugar would make the flavor too sweet, but it did not. The meat, since it was less than 2 pounds, only took about an hour to cook through. However, I left it in the oven on warm for a while longer. I added a side dish of string beans stir fried with boiled, then cubed new potatoes, onions and chopped bacon.
4 of 4 people found this review helpful.
4 out of 5 4 out of 5
Removing the skin?April 30, 2011 By ciaotebaldi
DO NOT REMOVE skin from the roast. The skin should come out like crackling.... My dad and I used to fight over it... And it protects the pork shoulder and keeps moisture in. 190 may be overdone... a pork shoulder should not need more that 170 to be cooked through. I prefer not to have the ""meat falling off the bone"" as the meat becomes rather tasteless. Like eating paper with the sauce.
15 of 17 people found this review helpful.
2 out of 5 2 out of 5
Roast PorkJuly 22, 2010 By golflouis
Chinese and spanish for centuries kept the skin on the roast to cook for the evident reason of evaporation during the cooking process; slashing the skin and inserting the spice mix underskin is the method to get flavor and avoid deleterious evaporation of the final result; at the end there is no need to wrap with alu foil by leaving the roast cool with the then crisp skin; the skin and fat layer is easily removed after before cutting and serving..you get a moist, most flavorful piece of meat you'll ever get..no need to use alu sheet that will end up in the environment 50% of the time.. Moreover keeping the skin allow any kind of cooking process in any country where thermostat in the oven is still wishful thinking.
6 of 8 people found this review helpful.

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