Recipe 24 Hour Pork Shoulder

Cooking a pork shoulder for 24 hours allows for a tender, moist, flavorful, delicious significant amount of meat for without breaking anyone’s piggy bank. It’s easy and can all be done inside. 24 hours also means you need to plan ahead. This recipe calls for brining the pork shoulder, so if you want to enjoy this for the big game on Sunday, its best you start this one on Friday night.
It’s a most excellent dish for sharing with unlimited options for garnishes.

24 hour pork shoulder

1 Pork shoulder, 4-5 lbs.
Key West Spice Company® Southernmost Blend, ½ Cup
Brown Sugar, 1 Cup Total
Kosher Salt, 1 C

Large deep pot or giant plastic bag to brine pork shoulder
Roasting pan with wire rack insert
Aluminum foil
Butchers string

In a large pot or plastic bag big enough to brine the pork shoulder add a gallon of water and mix the kosher salt with ½ C of the brown sugar and submerge the pork shoulder and place into the fridge.
After 6-12 hours in the refrigerator remove the shoulder from the brine solution. Mix the Southernmost Blend with the remaining ½ C of Brown Sugar. Preheat your oven to 500° F. Tie up the seasoned pork shoulder with the butchers string and coat with the SOUTHERNMOST BLEND & brown sugar mixture. Place the seasoned shoulder onto the wire rack in your foil lined roasting pan.
Place roasting pan into the oven and cook for 1 hour at 500 °F, this creates a sear and crust on the outer surface, then reduce the oven temperature to 250°F and allow to cook for 23 hours at the lower temperature.
This allows for all the fat to render nicely and you end up with a very moist, lean, tasty, pork shoulder.

When ready the shoulder can be served with anything from tortillas to Boston lettuce leaves. Accoutrements are only limited by your imagination for this dish. Serve with any or all of the following cotija cheese, pickled onions, jalapenos, radish, avocado, limes, cilantro, rice, &/or beans.
Let everyone pull some pork add it to their lettuce leaf or tortilla and garnish as they please.

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