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Instant Pot Pork Shoulder With Apple Cider, Rosemary And Sage
Instead of hours of slow braising, this tender pork shoulder (or you can use the similar pork butt) cooks in an Instant Pot for a little more than an hour, with apple cider and fragrant rosemary and sage. If you can marinate the pork in advance, you are guaranteed deeper flavor, but that step isn't essential to success. Serve with aromatic cumin rice (see related recipe) and a glass of hard cider; or for a zero-proof option, combine equal parts apple cider and sparkling water, for a refreshing fall drink.
Leftover pork can be refrigerated in its braising liquid for up to 4 days.
The pork needs to be marinated for at least 2 hours and up to overnight.
From food writer Olga Massov.
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Best Crispy Baked Pork Shoulder
© Provided by Courtney O'Dell shredded pork shoulder with crispy skin on a cutting boardThis delicious best crispy baked pork shoulder has a crispy crunchy crust that makes the best pulled pork ever!
© Provided by Courtney O'Dell pulled pork with crunchy skin shredded on a cutting boardDon't want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Table of contentsWhen you think of pork shoulder, you usually think "slow and low". It's the way we've been told to make pulled pork forever – cook it for a very long time at low heat to let the fat render, and meat soften and get incredibly tender.
It's the most popular way to make pulled pork for a reason – but we're upping the flavor in this recipe big time by creating a crispy, crunchy crust outside of our tender, delicious pork shoulder that cooks slowly to perfection!
And if you're looking for other easy BBQ classics, be sure too check out my oven baked ribs, easy instant pot ribs, slow cooker ribs, easy smoked brisket, smoked pulled pork, or Crunchy BBQ baked chicken drumsticks, best crunchy baked chicken wings recipes! Click here to see our web story for this recipe.
© Provided by Courtney O'Dell crispy shell baked pork shoulder How to Make Crispy Baked Pork ShoulderTo make this pork shoulder, you will need:
picture of raw pork shoulder in a pan
© Provided by Courtney O'Dell We will use the following process:Pork shoulder vs pork butt. Pork shoulder and pork butt don't actually come from the rear end of the pig, but are from the leg and shoulder area. Butt is really the "shoulder" area of the pig, and pork shoulder comes from a little lower down the leg. Neither come from the rear of the hog – and refer to the front legs, which is kind of confusing! Normally, we call for pork butt for pulled pork, since there is more delicious marbling – but for this recipe, we specifically call for pork shoulder, so the fat and skin can crisp and give us that amazing crispy crunch!
How to prep pork shoulder. To start, you'll prep your pork shoulder – trim excess fat, and pat dry any liquid to help aid in seasoning generously.
How long to bake pork shoulder. You will bake for approximately 8 hours, until pork is tender and shreds with light pressure from a fork.
How long to crisp pork skin for crunchy crust. Finally, you'll crisp the pork at 500 degrees for 20-30 minutes to get an amazing out of this world crispy, salty crunchy skin!
What tools you need to make crispy skin pork shoulder. This recipe is incredibly easy because it doesn't require many ingredients (just salt, pepper, pork, and optional spices) – OR kitchen equipment (a baking sheet, oven, foil, and roasting rack/metal rack) are all you need.
Is pork low-carb? Pork shoulder is a great option for people following a low carb diet – but you do need to be sure to watch any pork rubs, seasonings, and even sauces after your pork is cooked, since they can add hidden carbs.
How to make pulled pork keto. To make your crunchy baked pork shoulder keto, please follow these tips:
Make sure to grab a low carb sauce (vinegar and mustard based sauces often have less carbs, as does Alabama white sauce – make sure to grab a keto approved version of Kansas City style sauce if you want a traditional pulled pork sweet BBQ sauce.)
© Provided by Courtney O'Dell crunchy crust baked pork shoulderWhat to serve with pork shoulder. This pulled pork is so delicious, you'll want to eat it right out of the oven – but I'm sharing some of my easy meal ideas with pulled pork:
How to serve pork shoulder. To serve this crunchy baked pork shoulder, I usually just treat it as pulled pork – shredding it and serving with buns, sauce, coleslaw, and other toppings for guests to make pulled pork sandwiches. If you're making this crispy pork shoulder for a party and serving pulled pork sandwiches, I'm listing some of my favorite pulled pork sandwich ideas below:
Pork shoulder is done cooking at 145 degrees when read by a meat thermometer in the thickest part of the meat.
Pork shoulder often isn't a recipe we check the temperature of to determine doneness – we will be cooking past 145 degrees, and instead will cook until pork is fork-tender, meaning it shreds with light pressure from a fork.
Since we're cooking this shoulder for a long time to break down connective tissue, we're not going off temperature for this recipe.
Can I pre-cook pork?This pork shoulder takes 8+ hours to cook to tender – which either means waking up early, eating late – or pre-cooking for some of the time.
We've made this pork numerous times by roasting 5-6 hours one day, and then finishing off a few hours the day we serve it – and its always delicious!
Wrap pork tightly in foil and store in fridge, and either let it come to room temperature or expect to add 30-40 minutes additional roasting time if you take it cold from the fridge – it will still turn out perfectly!
Which roast for pulled pork?For this crispy skin pulled pork recipe we are using pork shoulder to get a great crispy crunch from the additional fat and skin, unlike other pulled pork recipes which call for pork butt.
Either will work – but for the most crunch, opt for pork shoulder.
If using a pork butt, watch cooking time, as the butt is smaller and may cook faster.
© Provided by Courtney O'Dell picture of pulled pork with crunchy skin shredded on a cutting board What to Serve With Crunchy Baked Pork ShoulderThis pork shoulder goes with your favorite BBQ classics – but I'm sharing some of my favorite sides to go along with this crunchy pulled pork I think you'll love:
Ranch Trail Mix
Easy Irish Colcannon Recipe
The Best Easy Baked Scalloped Corn Casserole
Israeli Salad
Easy Jalapeño Cheddar Bread
The Best Easy Garlic Knots Recipe
Mediterranean White Bean Salad
Air Fryer Jalapeño Poppers
For another knockout game day pork shoulder recipe, please check out my green chile pork carnitas. They are so delicious in tacos, and are also low carb and keto!
© Provided by Courtney O'Dell pulled pork with crunchy skin shredded on a cutting board Best Crispy Baked Pork Shoulder RecipeIf you love this easy crunchy baked pork shoulder recipe, please give it a five star review (simply click the stars in the recipe below) and help me share on facebook and pinterest!
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© Provided by Courtney O'Dell shredded pork shoulder with crispy skin on a cutting boardYield: 12 The Best Crispy Baked Pork Shoulder
Prep Time: 10 minutes
Cook Time: 8 hours
Additional Time: 20 minutes
Total Time: 8 hours 30 minutes
The Best Crispy Baked Pork Shoulder Recipe - delicious baked pork shoulder for pulled pork with a crispy crunchy crust - makes the best pulled pork ever!
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All-Clad E7649764 HA1 Hard Anodized Nonstick Roaster Cookware, 13-Inch by 16-Inch, Black
Loisa Adobo Seasoning, USDA Organic, Non-GMO, No-MSG, No Preservatives, No Artificial Coloring, No Artificial Flavors, 2.9oz, Pack of 1 (Adobo)
Amount Per Serving Calories 71Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 408mgCarbohydrates 1gFiber 0gSugar 0gProtein 5g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Did you make this recipe?Read:Best Crispy Baked Pork Shoulder
Pork Shoulder - Make Once, Eat Thrice
As much as I look forward to the holiday season, things can get to be a little too much, including all the food and feasting. My January decompressing includes minimal cooking - for at least a week or two.
One way I've lightened the load is by revisiting the concept of leftovers, but with some advance planning. Tired of turkey, I turned my thoughts to the porcine. Pork is so versatile that different combinations of herbs and accompaniments can take each dish in a new direction.
One of my favorite pig parts is the shoulder, also called the pork butt or Boston butt. It is generally purchased as a roast about 2 1/2 pounds and larger, so it can be used for several meals. This less-tender, hardworking cut takes longer to cook but doesn't lighten your wallet as much as tenderloin or rib chops. You can occasionally purchase it from major grocery chains on sale for less than $1 per pound. If you prefer organic and sometimes heritage-breed pork, be prepared to spend around $5 per pound.
Setting aside one afternoon to make a Flintstone-size, 8- to 9-pound roast will pay off with at least three down-home dishes, such as the accompanying recipes for Pork Ragu, Pork Stew and Pork in Apple-Mustard Sauce.
Most recipes call for slow roasting or braising - the ideal ways to transform tough pork butt into tender succulence.
My master recipe for braised pork shoulder calls for a full size, bone-in roast. The relatively small shoulder bone - which is easily removed after cooking - contributes additional flavor and gelatin to the braising liquid, which becomes the base for subsequent sauces. However, the meat is great on its own, thanks in part to the step of resting and cooling the meat in its jus.
If you succumb to the enticing aromas, an easy first meal of sliced pork with jus and potatoes on the side or warm pork sandwiches can offer quick gratification.
After that, slice off a pound to shred for the ragu (the meat comes apart easily when it is warm). The roast's uneven ends and any small pieces are good to use here. You can complete the sauce and freeze it, or save the shredded pork to make the sauce later.
Portions for the stew and the apple-mustard sauce should be left in whole pieces; fewer cut surfaces means more moisture is retained. Cold or chilled pork is also easier to slice evenly, something that can be done just before folding bite-size pieces in the stew or simmering slices in the apple-mustard sauce to finish the dish.
To properly store the cooked meat, cool it, then wrap it securely. Air is an enemy of frozen food; heavy plastic wrap pressed against the cut surfaces of the pork will help minimize freezer burn, as will overwrapping it with foil or placing the plastic-wrapped portions in a freezer bag or plastic container. Thoroughly chill in the refrigerator before freezing.
Alternately, place the pork and some of the jus in labeled containers, then freeze. The jus will protect the submerged portion from air. You can then defrost the already-portioned meat and jus as needed and continue with the recipe.
To make things even easier, I sometimes include in the frozen package abbreviated instructions to finish a recipe - for example the baking time and temperature for frozen cookie dough. You can do something similar by tucking a copy of the recipe around the container or plastic-wrapped portions before wrapping with foil.
I am all for making things easier whenever possible. Cooking once to provide several quick subsequent dinners means a relaxed start to the new year.
Inside:Recipes for these dishes along with the master recipe and other ideas, Page K4.
More ideas for this little piggyHere are some other ideas for using the extra meat from the braised pork shoulder master recipe. Use your own proportions and season with salt and pepper to taste.
Fried rice: small cubes or shreds of pork, plus day-old rice, scrambled egg, frozen peas, green onion, soy sauce.
Pork hash: chopped pork, sauteed onion, leftover cooked potato.
Pulled pork sandwich: shredded or chopped pork reheated in mixture of braising liquid and barbecue sauce atop a bun.
Sliced pork sandwich: warm pork atop toasted bread with mayonnaise, red onion, lettuce and a grind of pepper.
Soup: pork pieces, braising jus supplemented with chicken or vegetable broth, vegetable pieces, cooked pasta or rice.
Stir fry: Marinate strips of pork a short time in a little soy sauce and toasted sesame seed oil; add to stir-fried zucchini, green beans, blanched broccoli, carrot, onion or other "kitchen-sink" vegetables; additionally, flavor with minced ginger and garlic, pork braising liquid and oyster sauce, garnish with toasted almond slices.
Tacos and quesadillas: chopped or shredded pork, corn or flour tortillas, avocado or guacamole, shredded cheese, salsa.
Braised Pork Shoulder, Master RecipeServes 4-6, with leftovers; or 10-12 without leftovers
Bone-in pork shoulder roast contains the shoulder blade. This relatively thin bone - which usually weighs no more than 6 to 8 ounces in a whole shoulder - adds flavor and gelatin to the braising liquid. The bone is easily removed after the pork is cooked.
Instructions: Trim pork of excess fat. In a small ramekin, mix salt and pepper in a two-to-one ratio. Start with 1 tablespoon salt and 1 1/2 teaspoons pepper; sprinkle over all surfaces of the meat. Lightly cover with plastic wrap and leave at room temperature for an hour.
Preheat the oven to 325°.
Place a heavy Dutch oven just large enough to hold the roast over medium heat. Add the bacon and cook the until fat is rendered and bacon is crisp. Remove the bacon, and eat as a snack or save for another use; leave the fat in the pan.
Carefully place the roast, fat side down, into the hot pan. Brown the meat until it releases from the bottom of the pan on its own without much effort; brown on all sides, about 3 minutes per side. Remove the roast and set aside.
Remove any blackened bits of meat from the pan. Add the carrot, celery, onion and garlic. Cook, stirring frequently, incorporating any browned bits (called fond) from the bottom of the pan. When vegetables are soft and beginning to caramelize, about 5-7 minutes, add the Marsala. Bring to a boil and cook, scraping the pan, until evaporated.
Return the roast to the pan. Add the broth, Pinot Noir, thyme and bay leaf. The liquid level should reach at least halfway up the roast; if it doesn't, add equal amounts of stock and wine.
Bring to a simmer, then remove from the heat. Crimp a piece of foil over the roast, but do not let the foil touch the roast (cover roast with parchment if foil touches it). Cover the Dutch oven with the lid and place in the oven. Cook 1 1/2 hours.
Remove lid, turn roast over, re-cover and cook an additional 1 1/2 to 2 hours, or until a knife easily pierces the meat and the internal temperature on an instant read thermometer is around 165°.
Move roast to a large cutting board. Strain sauce, reserving vegetables if desired (see Note), skim the fat then place sauce back into the still-warm pan. Flip roast over and return to the Dutch oven; lightly cover pan with parchment or foil and let the roast rest in the sauce for another 45-60 minutes. Taste sauce, reduce as desired and adjust seasoning.
Slice pork and serve with some of the sauce or continue with one of the additional recipes. Alternately cool both roast and sauce, then refrigerate separately to use later.
Note: Remove and discard thyme and bay leaf from the vegetables. Puree vegetables, adding a little water as needed; reserve to thicken and sweeten sauce as desired or reserve for another use.
Pork in Apple-Mustard SauceServes 6
This sauce incorporates apples in two forms: fresh apples and hard apple cider, which provides flavor without the sweetness found in apple juice and regular apple cider. Good accompaniments include Brussels sprouts or kale and potatoes, roasted or mashed.
Instructions: In a large nonreactive saute pan over medium heat, combine the 2 tablespoons olive oil and the mustard seed. When the seeds begin to pop, add the onion and cook until translucent, about 3-5 minutes, then add garlic. Increase heat to medium-high; add apples and a little more oil if needed. Cook apples quickly so they remain firm, about 3 minutes, then add the cider and pork juices. Bring to a simmer, whisk in Dijon mustard and season to taste with salt and pepper.
Finely slice sage leaves crosswise and add to pan along with the pork slices. Spoon sauce over and warm through.
Note: Try red-skinned apples like the McIntosh or Pink Lady; Granny Smith is the easiest green apple to find. Hard apple cider, which is alcoholic, will be found in the beer section.
Wine pairing: Try a Kabinett or Spatlese Riesling, which plays to the Germanic-style combination of apples and mustard.
Pork RaguServes 4-6
Already-shredded pork kick-starts this recipe, which can be quickly made in little more than the time it takes to cook the pasta. The shredded pork also gives this sauce more texture than a sauce made with ground meat. Make sure to add any juices from the warmed pork back into the sauce, which will result in added complexity.
Instructions: Heat olive oil in a large nonreactive pan over medium heat. Add onion; cook, stirring occasionally, until onion is translucent. Add garlic; cook about 30 seconds more, until aromatic. Add milk and pork. Cook briefly, then add tomatoes, thyme, chile flakes, half the fresh oregano and half the fresh basil (if using dried herbs, add all of them now).
Break up tomatoes with a spoon, cover the pan and simmer 15-20 minutes. Add Sherry vinegar, the anchovy paste or fish sauce, and salt and pepper to taste. Continue simmering until pork is tender and flavors meld. A few minutes before serving, add the remaining half of the fresh herbs, or to taste.
Toss sauce with the cooked pasta, and garnish with cheese.
Wine pairing: Chianti - often a go-to choice for tomato-based sauces - will work. Or try a moderately rich Pinot Noir that won't overpower the dish.
Pork StewServes 6
Use more vegetables if desired, but be sure to serve bread to sop up the gravy.
Instructions: Cut carrots, celery, onion and potatoes into bite-sized pieces. In a large pot over medium heat, add oil, carrots, celery and onion. Cook, stirring occasionally, until partially cooked and still firm, about 7-8 minutes. Add garlic and sherry, cook until sherry is reduced by half; add rosemary sprig, potatoes, braising liquid and enough broth to almost cover the vegetables. Bring to a simmer, cover and cook - stirring occasionally; taste periodically and remove rosemary before it becomes too strong.
Continue cooking until potatoes are fork-tender, about 15 minutes depending on the size of the pieces. Remove vegetables from pot and set aside. Taste sauce and boil to reduce if more intensify is needed. Set aside.
For the gravy: Combine flour and butter in a medium saucepan over medium heat to make a roux. Cook, stirring frequently until the mixture begins to "bubble" and look grainy. Remove about half of the roux and reserve. Reduce heat to medium-low, whisk in reserved sauce and simmer until mixture thickens. Add more roux as needed for desired consistency. Taste and adjust seasoning. Add lemon juice for brightness and an optional dash of Tabasco.
To finish: Combine pork, vegetables and gravy in a pot; simmer until warmed through. Garnish with parsley, if desired.
Wine pairing: Consider Merlot or a red Rhone blend. Both will complement the savory stew, which has a lighter flavor than stews of beef and lamb.
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