To be honest, it's hard to overcook pork shoulder, so feel free to give it longer. While the pork is cooking, make the apple sauce. Put the apples into a pan with the rosemary and 50ml/1¾oz of water.

It's a familiar kitchen economy strategy: Roast a chicken (or buy a rotisserie bird at the supermarket), then turn it into three meals.

Now you can serve these as is, shredded into pulled pork sandwiches with bbq sauces, or into leftover pork shoulder roast recipes. If you don’t have a pork shoulder roast, you can also use a ...

Here we take a pork shoulder, roast it off, then break it down into four meals, each designed to feed a family of four. Our 6-lb. roast yielded just under 4½ lbs. of cooked meat (minus the bone).

Just before serving, reheat roast in a 350-400 degree oven to soften fat and warm the surface of the roast (but don’t let it take on any more color), 5-10 minutes. Serve warm with cranberry ...

W hat To Serve With Smoked Pork Shoulder Roast. Now for me, the question of what sides we want for dinner is almost as bad as what’s for dinner. I mean, the main dish is decided on. These side ...

However long you plan to roast your pork shoulder for, a generous rub of sea salt into the scored skin and a blast of 30 minutes in a hot oven (220C/425F/Gas 7) should ensure a crisp crackling.

Pan drippings from the roast; 1 tablespoon all-purpose flour; 2 cups chicken or beef stock; Salt and pepper, to taste; Method. Preheat your oven to 250°C (482°F).

These tender and juicy pork shoulder recipes span soy-ginger grilled pork, cumin-braised pork shoulder, and slow-cooked pulled pork sandwiches, plus soups, stews, tacos, and more pork shoulder ...

Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight. Unwrap the pork and let it return to room temperature before proceeding. Preheat the oven to ...

Roast to an internal temperature of 150 degrees, about 2 3/4 to 3 hours. 4 When the meat is done, raise the oven temperature to 450 degrees for 15 minutes to crisp the skin.

It’s a familiar kitchen economy strategy: Roast a chicken (or buy a rotisserie bird at the supermarket), then turn it into three meals. Not as familiar is following that same approach with ...