How to Make Best Boneless Shoulder Blade Pork Roast Recipe Easy

"Best" is a subjective term and difficult to quantify, particularly in culinary arts. However, a cook can treat her ingredients in the best possible manner -- by pairing them with complementary flavors, using ideal cooking methods and preparing them under ideal conditions. Boneless shoulder blade pork roast, although a relatively inexpensive cut of meat, yields exceptional results when slow-cooked in a moist-heat environment with a few simple -- yet effective -- seasonings. To get the most from your boneless pork roast, choose the freshest cut possible, season to your personal taste and always cook it to reach fork-tenderness.

Things You'll Need

  • 1/2 cup light-brown sugar
  • 1 cup kosher salt
  • 3 whole cloves
  • 4 fresh lemon thyme sprigs
  • 2 fresh sage sprigs
  • 2 fresh rosemary sprigs
  • 2 juniper berries
  • 5 black peppercorns
  • 1/2 cup apple cider
  • 1 tbsp. lemon juice
  • 1 gallon water
  • 3 lb. to 4 lb. boneless pork shoulder roast
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 large white onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 1/2 cup chicken stock
  • 1/4 cup wheat ale
  • 1 California bay leaf

Instructions

    • 1

      Mix together 1/2 cup light-brown sugar, 1 cup kosher salt, 3 whole cloves, 4 fresh lemon thyme sprigs, 2 fresh sage sprigs, 2 fresh rosemary sprigs, 2 juniper berries, 5 black peppercorns, 1/2 cup apple cider, 1 tbsp. lemon juice and 1 gallon water. Mix in a nonreactive container. Pour the brine in a saucepan and bring to a boil.

    • 2

      Reduce the heat and simmer for five minutes or until the sugar dissolves. Pour the brine in a nonreactive container and place in the refrigerator for 45 minutes.

    • 3

      Score the pork by inserting a fork 1/4-inch deep all over its surface. Place the pork in a nonreactive container. Pour the cold brine over the pork shoulder, place a plate on it to keep it submerged and cover. Store in the refrigerator for a minimum of 24 hours.

    • 4

      Heat the oven to 225 degrees Fahrenheit. Remove the pork from the brine and pat dry. Coat the pork with a thin layer of olive oil. Season to taste with kosher salt and freshly ground black pepper.

    • 5

      Distribute one large diced white onion, 2 diced celery stalks and 1 large sliced carrot in an even layer in a baking dish. Place the pork on top of the vegetables.

    • 6

      Pour 1/2 cup chicken stock and 1/4 cup wheat ale in the baking dish. Add one California bay leaf, cover tightly with aluminum foil and place on the middle rack of the oven.

    • 7

      Braise the pork shoulder until fork-tender, approximately four hours. Remove the pork shoulder, loosen a corner of the foil and allow it to rest for 20 minutes prior to serving.

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References

  • Photo Credit Jupiterimages/liquidlibrary/Getty Images

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