pork shoulder recipeDo you love cooking pork shoulder? It’s a cut that comes from the triangular, thinner end of the pig’s shoulder and is perfect either for cooking sliced or whole. This pork cut is commonly used in pulled pork recipes and other dishes that require tender meat to fall apart such as stews and chilis. To tenderize this part of the pig, slow cooking is usually done. So our question is, have you tried roasting pork shoulder?  Try this delicious recipe we found from All Recipes’ website! Again, we just added a few instructions to suit your La Caja China roasting!

 

What You’ll Need:

 

* 8-pound pork shoulder

* ¼ cup brown sugar

* ¼ teaspoon seasoning salt

* ¼ teaspoon red pepper, crushed

* 1 tablespoon Cajun seasoning

* ½ teaspoon onion powder

* 1/8 teaspoon salt

* ½ teaspoon garlic powder

* ½ cup distilled white vinegar

* ¼ cup Italian-style salad dressing

* ¼ cup wine

* 1 teaspoon molasses

* 3 tablespoons Worcestershire sauce

* 2 tablespoons apple juice

* 1 tablespoon corn syrup

* 1 dash of soy sauce

* ½ cup chopped onion

* ¼ cup chopped garlic

 

Instructions:

 

1. Combine the ingredients to create a delicious marinade for your pork shoulder. Get a mixing bowl and pour in the brown sugar, seasoning salt, crushed red pepper, Cajun seasoning, onion powder, salt, garlic powder, distilled white vinegar, Italian-style salad dressing, wine, molasses, Worcestershire sauce, apple juice, corn syrup, soy sauce, onion powder and garlic powder. Mix the ingredients well to distribute the flavors evenly.

 

2. Score your pork shoulder for about an eighth to a quarter of an inch deep. Soak the meat in the marinade and put it in the refrigerator. Four hours is enough but if you want to make it even more flavorful, marinate it overnight.

 

3. When you’re ready to cook your pork shoulder, simply take it out of the refrigerator and thaw for an hour. Place the meat between the La Caja China’s roasting racks and secure it with the 4 S-hooks. Make sure that it’s facing skin side down. Connect the probe of the wired thermometer and let it run just under the aluminum top frame. Cover your roasting box with the ash pan and charcoal grid.

 

4. Place 16 pounds of charcoal if you’re using La Caja China model #1 or 18 pounds if you’re using model #2. Light them all up and in about 20 to 25 minutes, they should be ready. Spread them evenly over the grid, leaving a space spotless to cool the meat once cooked.

 

5. Cooking time starts right now. After an hour, add another batch of charcoal weighing 9 pounds. Do this every hour until the temperature reaches 187 degrees Fahrenheit.

 

6. Once the desired temperature is reached, lift the charcoal grid, shake it off to get rid of the ashes and place it on top of the handles. Never place it on the floor or on the grass.

 

7. Turn the pork shoulder on the other side to make the skin crispy. Cover the box with the ash pan and grid once again. Don’t add charcoals anymore. After 30 minutes of roasting, take a look inside the box by lifting one side of the pan only. Do this every 10 minutes until the meat reaches your desired crispiness. Once cooked, set the pork shoulder aside on the cooler side of the grill. Slice and serve after a few minutes with your preferred side dishes.

 

We hope that you’ll love this pork shoulder recipe. Browse our website for more of our smoked BBQ recipes, clambake instructions and baby back ribs cooking tips. For the best tasting dishes, get our amazing BBQ cooker! Visit our website or call us at 1-800-338-1323!

 

Learn all about La Caja China’s history! Watch our video as our very own Roberto Guerra shares the story of how our roasting boxes came about and what can they actually do!