Tag: gordon ramsay pulled pork shoulder recipe

Pork Shoulder Roast with Blueberry & Port Pan Sauce – No Pulling Required

Pork shoulder is a popular cut of meat, but it’s almost always cooked until “fork tender,’” which to your average cook means falling apart. This is fine for pulled pork sandwiches, or many other amazing dishes, but sometimes I want something different. It’s sort of like, I love braised short ribs, but sometimes I want roast beef.


Like I said in the video, most people go with pork loin when they want to do a roasted dish like this, but the lower cost shoulder makes a great alternative. The good news is that pork shoulder is much fattier, which makes for juicier, more flavorful meat. That’s also the bad news.

Unlike the very user friendly pork loin, there will be larger veins of fat running through the roast. Big deal, I say. Nothing a steak knife can’t solve, and meat you do liberate will be more than tender enough, as long as you pull it from the oven when the internal temp is about 145 degrees F.


By the way, I’ve given up trying to answer questions about replacing the wine and other booze in these recipes. Of course you can leave it out, and/or sub other things, but since I never do, I can’t guide you very well. So, either start drinking, or start googling…and as always, enjoy!


Ingredients for about 4 large portions:
2 1/2 to 3 pound boneless pork shoulder roast (aka pork butt)
salt and pepper to taste
olive oil to sear meat
1 large shallot cut in half
3 springs rosemary
1 cup fresh blueberries
2/3 cup port wine
1/2 cup chicken broth
2 or 3 tablespoons cold butter
-Roast at 325 F. until an internal temp of 145-150 F.

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Street Tacos with Chipotle Shredded Pork

Street Tacos with Chipotle Shredded Pork

by Pam on March 12, 2014

Mexican food is always a big hit with my family so I decided to roast a pork shoulder for mini street tacos. I found this Cooking Light[1] recipe that looked good so I decided to give it a try. I adapted it a bit to suit our tastes. The pork smelled fantastic while it roasted all afternoon. The pork was tender and juicy and shredded easily. The sauce was VERY spicy so I only spooned enough on the shredded pork to give it juice and flavor without being too spicy for my kids. If you love spicy food then use all of the juice. I found some mini corn tortillas at the store that I couldn’t resist but you can use regular tortillas if you can’t find them. I made an Onion and Cilantro Relish[2], fresh Spicy Fire Roasted Salsa[3], and fresh Guacamole[4] to go with the mini street tacos. They were a huge hit with all of us and I am looking forward to the leftovers for dinner tomorrow.

Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.

Heat the vegetable oil in a Dutch oven over medium high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes each side. Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place into the oven. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat – depending on how spicy you want it.

Prepare the Onion and Cilantro Relish[5] (click link for the recipe), Spicy Fire Roasted Salsa[6] (click link for the recipe), and Guacamole[7] (click link for the recipe). Grate some cotija cheese.

      

Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry skillet, flipping often, for a minute. Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.

 



Print[8]

Save[9]



Street Tacos with Chipotle Shredded Pork




Yield: 10-12

Total Time: 3-4 hours



Ingredients:

1/2 cup sweet yellow onion, diced
1 1/2 tablespoons honey
1 tsp ground cumin
1/8 tsp ground cinnamon
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
Juice of 1 large lime (or 2 small limes)
1 tbsp vegetable oil
1 (3 pound) boneless pork shoulder, trimmed
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 1/2 cups chicken broth

Directions:

Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.

Heat the vegetable oil in a Dutch oven over medium high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes each side. Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place into the oven. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat – depending on how spicy you want it.

Prepare the onion and cilantro relish (click link up above for the recipe), spicy fire roasted salsa (click link up above for the recipe), and guacamole (click link up above for the recipe). Grate some cotija cheese.

Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry skillet, flipping often, for a minute. Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Cooking Light (www.myrecipes.com)
  2. ^ Onion and Cilantro Relish (www.gordon-ramsay-recipe.com)
  3. ^ Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
  4. ^ Guacamole (www.gordon-ramsay-recipe.com)
  5. ^ Onion and Cilantro Relish (www.gordon-ramsay-recipe.com)
  6. ^ Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
  7. ^ Guacamole (www.gordon-ramsay-recipe.com)
  8. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  9. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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