Tips for Cooking Boneless Pork Shoulder in Dutch Oven (No BBQ Sauce)

In Canada, we call that cut with the netting “cottage roll”. We boil it in water and then let it simmer for hours. We usually throw cabbage, carrots and potatoes in as well before it is done.
 
Apples, little onion, Apple juice or cider, brown sugar and some cinnamon with salt and pepper in the crock pot or Dutch oven all day. I make slices in the pork and put apple slices in there too. Spices to taste and brown it first. Can make sauce when it's done with a little slurry and cook til as thick as you want. If I make the sauce I add a little apple cider vinegar to it too.
 
I put my pork roasts in the crockpot and pour in an entire bottle of pepperoncinis ( including the juice ), a pack of ranch dressing and a pack of beef gravy mix. Cook all day until it is falling apart. It makes a delicious sandwich when put on a toasted sub roll, is delightful served over rice or mashed potatoes and makes fabulous tacos or nachos.
 
I just put in a roaster put salt ,garlic powder all over it ,pepper, and slice a large onion on it, put water on pan about 1-2 inches bake in oven at 350 degrees for about 2+hours keep checking on water I add water so it doesnt dry out ,when it falls apart, its done . With juices I make gravey.so good
 
I always buy Sam’s clubs pork loins, I make about 6 slices for boneless pork chops, 4 thick cut pork chops to stuff, make a quart bag of pork chunks, and a a small pork loin roast. We are empty nesters.
 
Sprinkle with brown sugar & keens powdered mustard & put cloves stuck in around it. Cover with 1 bottle of beer & a beer bottle full of water. Put in oven at 350.
 
sear the outside, season with salt, pepper and garlic, put in your roast pan, add onions and peppers, and apple cider, cook until about 1/2 hr before being done. Now in your pan, quarter red potatoes and some chopped celery. baste roast with the apple cider. Cover your roast with criss cross stips of bacon. When potatoes are done, add some roma tomatoes or cherry tomatoes to your sauce. You can thicken sauce or leave it as it is. Bake at whatever temp you would normally do your roast on. This recipe is great for chicken, turkey, and pork.
 
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