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Oven-Roasted Pork Shoulder

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Oven-Roasted Pork Shoulder
Print Recipe
Servings Prep Time
2 lbs 5 minutes
Cook Time
4.5 hours
Servings Prep Time
2 lbs 5 minutes
Cook Time
4.5 hours
Oven-Roasted Pork Shoulder
Print Recipe
Servings Prep Time
2 lbs 5 minutes
Cook Time
4.5 hours
Servings Prep Time
2 lbs 5 minutes
Cook Time
4.5 hours
Ingredients
Servings: lbs
Instructions
  1. Preheat the oven to 425 degrees F. In a small bowl, mix together the olive oil, garlic, salt and pepper.
  2. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F.
  3. Spread the mixture all over the pork shoulder.
  4. Continue to cook until a thermometer reads 185 degrees F, about 4 hours.
  5. Remove the pork from the oven and let stand until cool, about 30 minutes.
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Pork Enchiladas Verde

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Pork Enchiladas Verde
Print Recipe
Servings Prep Time
8 servings 45 minutes
Cook Time Passive Time
10 hours 10 hours
Servings Prep Time
8 servings 45 minutes
Cook Time Passive Time
10 hours 10 hours
Pork Enchiladas Verde
Print Recipe
Servings Prep Time
8 servings 45 minutes
Cook Time Passive Time
10 hours 10 hours
Servings Prep Time
8 servings 45 minutes
Cook Time Passive Time
10 hours 10 hours
Ingredients
Pork
Enchiladas
Servings: servings
Instructions
Pork
  1. Heat the oil in a large skillet over medium-high heat. Once hot, brown the pork on all sides. The pork will not be cooked through.
  2. Place in a slow cooker with the remaining pork ingredients. Cook on LOW 10 hours. Shred the meat with 2 forks.
Enchiladas
  1. Preheat the oven to 350 degrees F.
  2. Heat about 1 inch of oil in a large skillet over medium-high heat. Fry each tortilla for about 2 seconds on each side. Drain on a paper-towel-lined plate.
  3. Mix the enchilada sauce and cilantro together in a small bowl. Pour roughly 1/4 c. enchilada sauce mixture in a 9x13 inch casserole dish, or enough to cover the bottom.
  4. Build the enchiladas. Add about 1/4 c. pulled pork to a tortilla, a drizzle of sauce, and a sprinkle with some cheese Lay seam side down. Repeat until all tortillas are used.
  5. Pour remaining verde sauce over the enchiladas. Sprinkle with 1 1/2 c. cheese. Cover the casserole dish with aluminum foil.
  6. Bake for 35 minutes covered. Remove foil and cook an additional 20 minutes. If you'd like your cheese more browned, broil on high for 5 minutes.
  7. Enjoy!
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Mexican Street Tacos

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Mexican Street Tacos
Print Recipe
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Mexican Street Tacos
Print Recipe
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
10-12 servings 10 minutes
Cook Time Passive Time
15 minutes 8 hours
Ingredients
Servings: servings
Recipe Notes
  1. Place the pork shoulder in a slow cooker. Roughly chop, or mince, the garlic and add to the slow cooker too.
  2. Sprinkle with salt, cumin, chili powder, black pepper, oregano, cinnamon and cayenne. Rub seasoning into the pork.
  3. Add lime juice, orange juice, beer and salsa. Cover and cook on low for 8 hours.
  4. Shred the pork with 2 forks. It should be tender and fall away easily.
  5. Preheat broiler. Line a baking sheet with aluminum foil for easy cleanup. Place the meat and pour some sauce from the crockpot over the top. Broil for 5-10 minutes, or until charred how you prefer.
  6. Build your tacos in tortillas with fresh cilantro, onion and other toppings!
  7. Enjoy!
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Your everyday breakfast sandwich spiced up with irresistible pulled pork

Pulled Pork Breakfast Sammies

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Your everyday breakfast sandwich spiced up with irresistible pulled pork
Pulled Pork Breakfast Sammies
Print Recipe
Why wait for dinner? These Pulled Pork Breakfast Sammies are topped with a fried egg, as if you needed an excuse to have pulled pork for breakfast.*
Servings Prep Time
6 sandwiches 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 sandwiches 5 minutes
Cook Time
20 minutes
Your everyday breakfast sandwich spiced up with irresistible pulled pork
Pulled Pork Breakfast Sammies
Print Recipe
Why wait for dinner? These Pulled Pork Breakfast Sammies are topped with a fried egg, as if you needed an excuse to have pulled pork for breakfast.*
Servings Prep Time
6 sandwiches 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 sandwiches 5 minutes
Cook Time
20 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Heat oven to 325°F.
  2. Add pulled pork with barbecue sauce, if desired, to baking dish; mix lightly. Bake, uncovered, for 15 minutes or until heated thoroughly.
  3. While pulled pork heats up, fry bacon to desired doneness in skillet over medium heat. When finished, set aside on a paper towel-lined plate.
  4. In another large nonstick skillet, melt half the butter on medium-low heat.
  5. Crack 3 of the eggs into the skillet, 1 at a time, keeping separate. Fry eggs about 5 minutes, or until the egg whites are solid and the yolks reach desired doneness.
  6. Transfer cooked eggs to a plate and set aside. Repeat steps 4 and 5 with remaining butter and eggs.
  7. Make sandwiches by layering pulled pork, cheese slices, lettuce, red cabbage, bacon and eggs on a hamburger bun just before serving.
Recipe Notes

Make the pulled pork ahead of time to make breakfast a breeze. Here's a simple recipe for turning an Indiana Kitchen Pork Shoulder into delicious pulled pork in a slow cooker: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.

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Smoked Pork Shoulder

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Smoked Pork Shoulder
Print Recipe
May is National Barbecue Month, so here's a recipe to get the outdoor party started: Smoked Pork Shoulder on the Grill featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Smoked Pork Shoulder
Print Recipe
May is National Barbecue Month, so here's a recipe to get the outdoor party started: Smoked Pork Shoulder on the Grill featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Servings Prep Time
6-8 servings 1 hour
Cook Time
8 hours
Ingredients
Grilling
Rub
Servings: servings
Instructions
NIght Before
  1. Prepare the rub. Mix all of the rub ingredients together. Break up the clumps. Taste the rub to make sure you like the taste, adjust accordingly.
  2. Unwrap the pork roast and place it on butcher paper or in a pan that can catch the rub. With clean hands work the rub mixture into and all over the pork shoulder. Be generous with the amount of rub to maximize the flavor of the pork. Wrap it in plastic or butcher paper, place it in a pan and refrigerate overnight.
  3. Place the wood chips into a bowl and cover them with water to soak overnight.
Day Of
  1. Take pork out of refrigerator and let sit for 1 to 2 hours to bring it to room temperature.
  2. Next, prepare your grill to smoke the pork. Remove one of the grill grates on one side of the grill--this is where the wood chips will go. The pork shoulder will sit on the other half of the grill to cook by indirect heat.
  3. Place an aluminum tray of water on the grill to help moderate the heat and prevent drying of the pork. The best place for it is on the upper rack if you have one.
  4. Next create a double layered aluminum foil boat with a handful of wood chips in it. Place it directly on the burner on the side of the grill without a grate.
  5. Turn the grill on to medium flame, cover the grill and let it heat up until the wood chips start to smoke.
  6. Once the grill is smoking, place the pork on the grill grates away from the direct heat. If the roast has a fatty side, place it facing up. Then cover the grill, lower the flame, and let the cooking begin. The temperature you want to maintain is around 225F.
  7. To maintain the smoke for around 4 hours you will need to check the grill. The temp should stay between 210F-240F. Check to make sure the wood chips are smoking every half hour. Once an hour you will likely need to add more wood chips to the pile. Cooking time for your roast should be 90 minutes per pound. Regular sized 4 pound roast should take at least 6 hours.
  8. After about 2 hours of cooking, reposition the roast so the side facing the heat is positioned away from it.
  9. After 5 hours, check the internal temperature. You can safely eat it at any internal temp above 145°F, but for a great pulled pork it needs to be around 195°F.
  10. When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes. If after 6 hours of cooking the meat hasn't reached 195°F internal temp, try finishing in the oven.
  11. To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out and place it in a roasting pan set it in the oven at 300°F. Cook until the internal temperature of the roast reaches 195°F. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes.
  12. Pull the pork apart with 2 forks. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Taste it first: It might not need sauce at all, and if it does, add only a little at a time.
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indiana kitchen boston butt pork shoulder pulled pork made with coca cola

Cola Pulled Pork

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indiana kitchen boston butt pork shoulder pulled pork made with coca cola

indiana kitchen boston butt pork shoulder pulled pork made with coca cola
Cola Pulled Pork
Print Recipe
With 32 games in the first two days of March Madness, you own't have time for cooking. Make this Cola Pulled Pork in the slow-cooker tonight and pat yourself on the back tomorrow. Goes great on tacos, burritos, sandwiches, nachos--you name it!
Servings Prep Time
10-12 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
10-12 servings 5 minutes
Cook Time
6 hours
indiana kitchen boston butt pork shoulder pulled pork made with coca cola
Cola Pulled Pork
Print Recipe
With 32 games in the first two days of March Madness, you own't have time for cooking. Make this Cola Pulled Pork in the slow-cooker tonight and pat yourself on the back tomorrow. Goes great on tacos, burritos, sandwiches, nachos--you name it!
Servings Prep Time
10-12 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
10-12 servings 5 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Cut pork shoulder roast into several large pieces, so it better fills the bottom of the slow-cooker.
  2. Add the pieces of pork shoulder to the slow-cooker. Then top with onion, Coca-Cola and your choice of barbecue sauce.
  3. Cook on low for about 6 hours.
  4. Once cooking time has passed, pork should be tender enough to shred with forks. Enjoy.
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Cider-Braised Pork Shoulder

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Cider-Braised Pork Shoulder
Print Recipe
Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Cider-Braised Pork Shoulder
Print Recipe
Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2.25 hours
Ingredients
Servings: servings
Instructions
  1. Salt all sides of the pork shoulder chunks. Heat vegetable oil in a pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side.
  2. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes.
  3. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
  4. Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
  5. Raise heat to high and bring sauce to a simmer. Whisk in heavy cream. Simmer until liquid is reduced by half and is slightly thickened, 8-10 minutes. Toss in a pinch of cayenne.
  6. Transfer pork back to pot and reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.
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Cider Pork Stew

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Cider Pork Stew
Print Recipe
This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Cider Pork Stew
Print Recipe
This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Servings Prep Time
10-12 servings 35 minutes
Cook Time
3 1/2 hours
Ingredients
Servings: servings
Instructions
  1. In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.
  2. Add one-third of the pork to the pot and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.

  3. Add the bacon to the pot and cook until desired doneness; then add to the pork. Add the onion and garlic to the pot. Cook over moderate heat, stirring, until golden and softened, about 5 minutes.
  4. Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.

  5. In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
  6. Stir in the mustard and sage and season with salt and pepper.
 Enjoy.
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jalapeno poppers breaded fried and featuring Indiana Kitchen boston butt pork shoulder pulled pork filling

Shredded Pork Poppers

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jalapeno poppers breaded fried and featuring Indiana Kitchen boston butt pork shoulder pulled pork filling
Shredded Pork Poppers
Print Recipe
Here’s a little heat to enjoy as the cooler fall temperatures start to set in, featuring some Indiana Kitchen pulled pork.
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
jalapeno poppers breaded fried and featuring Indiana Kitchen boston butt pork shoulder pulled pork filling
Shredded Pork Poppers
Print Recipe
Here’s a little heat to enjoy as the cooler fall temperatures start to set in, featuring some Indiana Kitchen pulled pork.
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
Servings Prep Time
12 poppers 25 minutes
Cook Time
35 minutes
Ingredients
Servings: poppers
Instructions
  1. Slice each jalapeño open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapeños and scrape out the seeds and membranes with a knife.
  2. Add the milk and water to a large bowl and soak the jalapeños for 15 minutes, stirring once or twice.
  3. Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands.
  4. Drain the jalapeños and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
  5. Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
  6. Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F.
  7. Fry the jalapenos in batches, turning until golden brown, 4 to 5 minutes per batch.
  8. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.
Recipe Notes

*This recipe assumes you already have pulled pork prepared. For our Indiana Kitchen Pulled Pork recipe, see https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.

 

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Pulled Pork Mac & Cheese

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Pulled Pork Mac N' Cheese
Print Recipe
During tailgating season, this Pulled Pork Mac N' Cheese will fuel your crew to a victory! Featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
4-6 servings 5 minutes*
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes*
Cook Time
30 minutes
Pulled Pork Mac N' Cheese
Print Recipe
During tailgating season, this Pulled Pork Mac N' Cheese will fuel your crew to a victory! Featuring Indiana Kitchen Boston Butt Pork Shoulder!
Servings Prep Time
4-6 servings 5 minutes*
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes*
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees F and bring a large pot of salted water to boil.
  2. Add elbow macaroni to boiling water and cook until al dente according to package instructions (typically 8 - 10 minutes). Drain pasta and set aside.
  3. Prepare cheese sauce by adding butter to large skillet over medium heat. Once butter melts, whisk in flour. Reduce heat to low and then slowly whisky in milk until smooth. Then gradually add cheese, stirring to create thick, creamy sauce. Finally stir in drained pasta.
  4. Lightly oil a 9"x13" casserole dish and then fill evenly with macaroni and cheese. Top with pulled pork (you may have extra) and extra cheese (if desired) and bake for about 15 minutes to warm through.
  5. Drizzle with BBQ sauce and enjoy!
Recipe Notes

*This recipe assumes you already have pulled pork prepared as an ingredient. For an easy slow-cooker recipe for pulled pork, check here.

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