Boneless Pork Shoulder Butt

Oven-Roasted Pork Shoulder

4 ingredients, 4 hours 20 minutes, Servings: 5

Ingredients:

Swift Boneless Pork Shoulder
3 Tbsp olive oil
3 Tbsp chopped garlic
Salt and pepper, to taste

Directions:

Preheat the oven to 425ºF.
In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325ºF.
Continue to cook until an instant-read thermometer inserted into the shoulder reads 185ºF, about 4 hours.
Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Shred and enjoy!

Smoked Pork Shoulder

13 ingredients, 19 hours, Servings: 8

Image Courtesy of Pork.org

Ingredients:

Swift Pork Shoulder
2 Tbsp kosher salt
2 1/2 Tbsp smoked paprika (regular paprika will work!)
2 1/2 Tbsp lemon pepper
1/2 tsp cayenne pepper (optional)
1 Tbsp garlic powder (smoked, regular garlic powder will work!)
1/2 Tbsp ground black pepper
Yellow mustard (approximately 1/2 cup)
3 Tbsp Liquid Smoke
3 Tbsp Worcestershire sauce
1/2 C apple cider vinegar
1/2 C apple juice
1/2 C water

Directions:

Ensure Swift Pork Shoulder has come to room temperature. Rinse pork shoulder under water and pat dry and place on a cookie sheet.
Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder, and black pepper in a bowl. Set aside.
Take Worcestershire sauce and pour all over pork shoulder ensuring it is thoroughly covered.
Repeat with the liquid smoke and then with the yellow mustard.
Take Pork Rub mixture and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created – every nook and cranny.
Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in the fridge for a minimum of 12 hours.
After a minimum of 12 hours has passed, remove the pork shoulder from the fridge, unwrap, and let come to room temp.
Start smoker and bring up to 225ºF.
Combine apple cider vinegar, apple juice, and water and put in a spray bottle and set by your smoker.
Once the smoker reaches 225ºF. and pork shoulder is at room temp place pork shoulder on your smoker, fat side up (use middle rack if using an electric smoker).
Spray/spritz every 45-60 minutes with spray bottle
Add additional smoking chips, as needed.
Smoke until pork shoulder reaches a minimum of 190ºF. internal temp (approximately 60-90 minutes per pound).
Remove from smoker and place on cookie/baking sheet or large plate. Wrap in aluminum foil and then again in a couple of kitchen towels (this helps lock in the moisture). Let's rest for one hour.
Shred with two forks and serve with homemade barbecue sauce.
Enjoy!

Source: Recipe Courtesy of Pork.org

Boneless Pork Shoulder Butt

Take your Meal to the Next Level

Oven-Roasted Pork Shoulder

Smoked Pork Shoulder

Pork Shoulder with Wine Gravy

Learn from the Meat Master
Our Founder, Gustavus Swift

Find Swift Products Near You

Boneless Pork Shoulder Butt

Take your Meal to the Next Level

Oven-Roasted Pork Shoulder

Smoked Pork Shoulder

Pork Shoulder with Wine Gravy

Learn from the Meat Master Our Founder, Gustavus Swift

Find Swift Products Near You

Learn from the Meat Master
Our Founder, Gustavus Swift