Top Rated Smoked Pork Shoulder Recipes

by
Bob Garner; Author North Carolina Barbecue
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Feijoada
Feijoada is a regional, traditional Brazilian dish made with various cuts of beef and pork, typically including sausage, pig's feet, and various other smoked meats. Here, chef de cuisine Abraham Trinidad shares the version he serves at Oficina Latina. Like many great recipes, this one was a collaborative effort.
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by
Southern Living JULY 2001
Serve hickory smoke-infused pork shoulder at your outdoor festivities throughout the summer. Serve the shredded pork on buns for sandwiches or use it to top salads and baked potatoes.
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by
Kittencalskitchen
This recipe was given to me by a friend of my DH's who smokes pork shoulder, we have had it many times in the past and is so good I just had to post the recipe here on Zaar! - Although it is not necessary to use the injector flavoring, the process adds immense moisture and flavor creating the ultimate insurance for a perfect pork shoulder roast! If you have a flavor injector needle from a Showtime Rottiserie oven then use it to inject the roast with the apple juice mixture, it will work well, inject the mixture using 1/2-ounce per pound. You do not have to use all of the rub, refrigerate any leftover rub for the next use. Cooking time will depend on the size of your roasts, which will be 1 hour per pound at 225 degrees - recipe by Chris Lilly/Big Bob Gibson's
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by
Corilayn
It's an inexpensive,EASY and completely delicious way to cook a smoked shoulder. (They go on sale for $0.88/lb here and I buy LOTS) It's like that infomercial...set it, and forget it. Also an awesome change from chicken wings for a snack during the big game. The variations are endless but the method of cooking remains the same.
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by
ratherbeswimmin'
Steven Raichlen; for my husband. Need a barbecue mop.
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by
Jainagirl
This is a recipe that's a blend of several others I found on the Internet. I recently bought an inexpensive Brinkmann smoker at Home Depot and wanted to try making a ham-like product. When I found a recipe for tasso, a smoked, lightly spiced meat used extensively in Cajun cuisine, I just had to try it! This recipe takes two days - one for brining and one for smoking. BE SURE TO SEE THE IMPORTANT NOTES IN "DIRECTIONS" SECTION BELOW BEFORE MAKING THIS RECIPE.
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by
marycate
Really great with smoked pork shoulder!
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by
Queen Dragon Mom
Adopted! Original poster's comments: Canadian bacon, smoked pork shoulder or picnic ham can be substituted for the ham hocks. QDM: I have changed the servings from 2 to 4, as well, to account for serving with rice.
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by
Scott Peacock
Smoked pork shoulder usually isn't available at supermarkets, so you will need to order it in advance from your butcher. If you use ham shanks instead, try to find the kind without artificial flavors like liquid smoke. And don't throw out the cooking liquid; it's great for making soup.
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by
anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 3-lb boneless smoked pork shoulder butt4 whole black peppercorns2 whole cloves1 bay leaf1/2 cup apricot preservesButtered Carrots:4 large carrots, pared and cut on diagonal into1/8-inch-thick slices1/2 teaspoon salt1 tablespoon ...
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