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Pork Shoulder Roast Boneless how to cook?

Just picked up a pork shoulder roast boneless as they were on sale at the grocery store. Never made one before and looking for suggestions on how to cook.

Do i need to cover it while roasting? I have a slow cooker but I don't want to use it since I'll be home all day anyway so oven only!

I was thinking I'd make a nice marinate of garlic, fresh herbs, salt, pepper and some olive oil, cover it with the marinate and cook at 325 for a few hours (8lb roast)

any thoughts or suggestions?

cheers!

I'm about to make a bone in one.

I am loosely following this recipe, but not in the oven but in the Showtime Rotisserie Grill. I'm done in about 1.5 hours. I don't use adobo, nor do I use any oil, oregano, or black pepper.

Quote:

Ingredients 1 8-10 lbs. PERNIL (Pork Shoulder)
1 Big head of garlic
Adobo to your taste
2 Teaspoons of ground black pepper
1 Tablespoon of olive oil
1 Teaspoon of crushed oregano
Directions

Start by pre-heating your oven to 350º.
Sit down and peel all the garlic (while you are watching a little bit of your novela (soap)). (TIP)
Wash the pernil with cold water and sprinkle some adobo to your taste. For a better flavor, season the night before. Make stabs (about 1 inch wide) so you can put the paste like mixture in them. (Ladies be nice and don't think about that new dress that he won't let you buy when you are stabbing the pernil).
Take out your pilón and dust it off (ha ha). Mash the garlic to a paste and add the oregano and pepper. (Achoo!! Salud-Bless You)
After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture. FUA, it is ready.
Place about 1 teaspoon of the paste into each hole of the pernil.
Cover the bottom of your baking pan with aluminum foil and place the pernil on top. (TIP)
Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 15 - 20 minutes on a high setting for some crunchy "chicharrón" skin.
Bake for 4 to 5 hours at 350º. (The time depends on your oven. Check it in 3½ hours). (TIP)
Sit down and relax.

NOTE: This is The Rican Emeril’s own recipe. The one on “El Boricua” was passed on to the editor. Enjoy them both. Extras

May you enjoy my easy way of making pernil. Let me know how good a cook you were.
Serve with my arroz con gandules (rice with pigeon peas) and habichuelas rosadas (pink beans). If you are a jibara (hillbilly) like me, serve it with cooked green bananas, yucca and other Rican vegetables. Hasta la vista baby!

Tips From The Rican Chef

You may use garlic powder or ground garlic sold in glass jars. 1 tsp. equals one clove.
Garlic is good for your nails and makes them hard, so enjoy the little treat while peeling the garlic.
Cover the bottom of your baking pan with foil and save some scrubbing time.
If you want to save some time, cook your pernil overnight at 225º the night before. It will be ready when you wake up and your house will be filled with the aroma of the pernil. For all you lazy bums, if you get up too late, it will surely burn!!!

:thumbsup:I know you said oven only, but in the future, a crock pot pork roast is unbelievable. Simple too.

8-10 lb. roast

Place roast fat side up in crock pot. Cover half of roast with equal parts of chicken broth and beer. Season with salt, pepper, garlic (crushed), onions to taste and favorite brand of salsa, about 11/2-2 cups. Cook on medium for 6 hours or high for 4 hours.

If meat is fall off the bone tender, shred and place under broiler for about 10 minutes turning 2 or 3 times. Retain juices in crock pot to use on meat when serving.

Serve with mash potatoes so juices/gravy can be used.

If your going to marinate, the longer the better (I would go at least overnight).

Just remember: there really isn't a 'right' way to do it, in general slower cooking (provided you don't overcook) will give you a more tender roast. Different roaster pans affect cooking in different ways (some cook faster or slower than the recipe calls for). If you ask me, slow and low is the best way and the most idiot-proof way to do slow and low is about 10 hours on in a crock pot.

Of course, I very rarely eat the roast as a roast. I usually shred it and turn it into pulled pork BBQ

The roast is currently marinating as I type this. I think I'll use the crock pot to cook as suggested. We got one as a house warming gift and I never use it. I prefer to use the oven but I am willing to give it a try.

I make a lot of things in the oven so I guess I am just use to using it and never tried out the crock pot.

Ok update, no slow cooker as when I pulled it out of the closet I realized it was a 4 quart size and it is a 8 pound roast...so in the oven it went. smells delicious so far!

Update again...So the roast turned out pretty well. It was moist and very flavour full but around 4pm my missus became pretty ill so that put a damper on dinner. She is getting sick and all that bad stuff. poor girl.

assuming I stay healthy and don't catch whatever bug/food issue she has i have some sweet looking pulled pork sandwiches for work tomorrow.

We had A&W for lunch....either that or she picked up a bug while we shopped later.

Looks like I'm a few days late on this one. I'm something of a pulled pork snob, well maybe purist is a better term. I have a smoker and will do a pork shoulder overnight for about 14-20 hours. You just can't duplicate the real smokey flavor or external "bark" in the oven or crockpot. I also usually get the bone-in variety.

I would imagine the crockpot would have been the better choice if it had fit. My uncle has done crockpot pulled pork and it was quite tasty.

Home from the office now...update!

The sandwiches were awesome! I'll be adding this to the list of must make again when roasts go on sale.

I am going to have leftovers tonight for dinner and more sandwiches tomorrow for lunch. The missus is still not feeling the best so I have to eat this all up myself....aaahhh too bad! yum!

nice..... I'm going to have to try the slow oven method one of these days.

My favorite cut of meat. Can't beat $1/lb, and its nice and fatty and yummy.

Not like the other fatless, tasteless cuts of pork found in American supermarkets.

Quote:

Recipe: Pernil Time: At least 3 hours

Time: At least 3 hours

1 pork shoulder, 4 to 7 pounds (or use fresh ham)

4 or more cloves garlic, peeled

1 large onion, quartered

2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano

1 tablespoon ground cumin

1 teaspoon ancho or other mild chili powder

1 tablespoon salt

2 teaspoons freshly ground black pepper

Olive oil as needed

1 tablespoon wine or cider vinegar

Lime wedges for serving.

1. Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.

2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.

3. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime

.

---------- Post added at 05:30 PM ---------- Previous post was at 05:25 PM ----------

Here's my current favorite

I would caramelize the onions for about an hour or more, not the 15 min suggested in the recipe. Much better results. And more onions better than less.

Quote:

Cider Braised Pork Shoulder with Caramelized Onions
Gourmet | December 2001
Yield: Makes 4 to 6 servings
Active Time: 30 min
Total Time: 3 hr

ingredients
• 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
• 2 garlic cloves, cut into slivers
• 2 tablespoons olive oil
• 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
• 3/4 cup unfiltered apple cider

Preparation

• Preheat oven to 325°F.
• Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
• Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
• Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
• Stir in cider and return pork to pot.
• Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
• Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
Cooks' note:Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.