Perfect Paprika Pork Shoulder
I made this for the Cowboy game and everyone loved it, even kids. This is a recipe by one of my favorite cooks, Ree Drummond. Prepare as written, but instead of cooking in the oven, cook in your crockpot on low all day or 6-7 hours. It will be so tender and delicious!! We ate this for three meals. Here are some ways to serve it.
Fill Hawaiian rolls with meat and add your favorite BBQ sauce.
Make nachos with cheese and pork. Add jalapeños on top. I placed chips on a cookie sheet covered with foil. Loaded on my chips, your shredded cheese and pork meat. Place in 350 degree oven for a few minutes until melted.
Serve pork meat, on top of baked potatoes.
Serve pork meat inside tortillas for taco Tuesday.
Serve meat with green beans, salad, Mac and cheese, and rolls.
There are lots of ways to enjoy this huge piece of meat. Easy crowd-pleaser. Great for tailgate parties!
2 tsp kosher salt
1 tsp fresh ground black pepper
1 tsp paprika
6 to 7 lbs bone-in pork shoulder
3 Tbsp olive oil
10 cloves garlic
1 sliced onion
6 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 cup white wine
4 cups chicken broth
1-2 canned chipotles, chopped plus 2 Tbsp adobo sauce
Mix the salt, pepper and paprika in a small bowl. Season the pork all over with the mix, sprinkling it on, and then rubbing it in with your hands. Heat the olive oil in a large Dutch oven over medium heat. Sear the pork on all sides until browned, 3 to 5 minutes. Remove and set aside. Stir the garlic and onion into the pot and cook for 1 minute. Tie together the rosemary, thyme and bay leaves with butcher's twine. Add to the pot and stir. Deglaze with the white wine, scraping up any brown bits on the bottom. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to a boil. Cover and transfer to the oven. Cook until very tender, 4 to 5 hours. Remove the pork from the liquid, shred with 2 forks and serve with the accompaniments of your choice, spooning over the liquid as a sauce. Serve and enjoy!
Photo: courtesy of Ree Drummond