Our 20 Best Pork Shoulder Recipes
Whether you grill it, roast it, or braise it, tender pork shoulder can be transformed into all kinds of delicious meals. You can whip up pulled pork sandwiches for a summer barbecue, or grilled pork skewers—in the chillier months, hearty Corsican bean soup studded with pork shoulder will hit the spot. And if you’re looking for a new favorite taco? We’ve got pork shoulder recipes for that, too. Read on for even more of our favorite ways to cook pork shoulder.
Garlic-Rubbed Pork Shoulder with Spring Vegetables
Pork shoulder is often braised or smoked, but Andrew Green, wine director for the Bacchus Management Group (which includes Spruce in San Francisco), rubs it with garlic and herbs, then slow-roasts the meat until it's juicy and crusty.
Garlicky Roast Pork Shoulder
Chef Jose Enrique’s version of the Puerto Rican classic pernil asado is extra-flavorful because he marinates the pork in lime and orange juices, as well as plenty of garlic, before roasting until the meat is caramelized and crispy. It can be carved, shredded or pulled into large pieces for serving.
Mojo-Marinated Pork Shoulder
Roy Choi slathers his pork shoulder with a powerful marinade of garlic, citrus and herbs, then lets it sit overnight before roasting the meat until crispy. If you're using the roasted meat for sandwiches, Choi recommends refrigerating it first, which makes it easier to slice.
Braised Pork Shoulder with Rhubarb and Peas
We recommend pairing this dish with a berry-scented sparkling rosé.
Apricot-Stuffed Pork Shoulder with Soy-Honey Glaze
Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.
Wine-Braised Pork with Chestnuts and Sweet Potatoes
Legendary chef Jacques Pepin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts and sweet potatoes until it's meltingly tender.
Frijoles con Puerco
Chef Jorge Guzman’s Yucatecan-influenced black beans with pork get an extra depth of flavor from charred onion and garlic as well as dried epazote, a Mexican herb with notes of camphor, mint, and citrus.
Pork Braised in Milk
Slow-cooking pork shoulder in milk creates succulent meat and a silky, caramelized sauce.
Pork-and-Apple Bedfordshire Clangers
Sam Jacobson of the Stargazy bakeshop in Philadelphia delivers both sausage roll and fruit pie in these traditional spiced half-and-half pastries from eastern England. Fun fact: Bedfordshire residents are nicknamed “Clangers” after this sweet and savory specialty.
Pulled Pork Sandwiches with Barbecue Sauce
Roasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw and a spicy habanero vinaigrette for the perfect sandwich.
Spicy Coconut Vinegar–Braised Pork (Tatemado de Colima)
Tuba, a beverage made from the sap of the coconut palm tree, is commonly served in the muggy, tropical heat of Colima, Mexico’s city of palms. Locals ferment tuba to make fruity coconut vinegar, which they use to braise pork. Enter the state’s famous tatemado de Colima, which is so good that it just might dethrone your love for carnitas. The vinegar, chiles, and garlic cut through the richness of the pork for a super-tender result. This version from Javier Cabral and Paola Briseño González makes an excellent special-occasion dish for a big group and, like many other Mexican braises, tastes even better the next day.
Mtsvadi (Grilled Pork Skewers with Pomegranate and Onions)
These Georgian mtsvadi, or grilled meat skewers, are made from well-marbled pork shoulder tossed with raw onions and finished with freshly squeezed pomegranate juice. Leave the fat intact for sizzling, juicy meat with plenty of crispy bits. In Georgia, the skewers are often grilled over the embers of grape vines. They’re traditionally served with tkemali, a fantastically sour plum sauce. Break these kebabs out for a summer cookout, or serve them with pkhali, khachapuri, and eggplant and walnut rolls for a Georgian-style dinner party.
Cold Saimin Salad with Soy-Ginger Grilled Pork
This Hawaiian-style cold ramen noodle salad recipe is topped with slices of addictively savory, crispy pork shoulder, crunchy bean sprouts, tender ribbons of egg, shredded nori, and slices of Japanese pickled cucumber. A cooling dressing of dashi, rice wine vinegar, and sake brings it all together.
Soba Bukkake with Chashu Pork and Sesame Vinaigrette
This Soba Bukkake with Chashu Pork and Sesame Vinaigrette recipe from F&W Best New Chef Mutsuko Soma features chilled soba noodles with just a splash of rich broth, called mentsuyu, in the bottom of the bowl. Topped with pork chashu and marinated eggs (steeped in the flavorful pork braising liquid), the dish comes together quickly using dried soba (with Soma’s blessing; look for Shirakiku Hana Tororo Soba), and easily scales up for a crowd.
Portuguese Braised Pork and Clams (Porco à Alentejana)
This simple braise is a mainstay along the coast of Portugal. With clams from the sea and pork from the nearby mountains, it speaks to the landscape, and diet, of Portugal itself. Its garlicky broth pairs well with crusty bread and dry Portuguese wine.
Corsican Bean Soup with Greens and Pork
Full of hearty winter vegetables, this comforting soup is filling without being heavy. Dried beans are the key to the satisfying richness of the broth; if you want to use canned beans to save time, stir them in at the end of cooking. Boneless pork shoulder or pork cheek would work well for this recipe.
Spicy Cumin-Braised Pork
Schweinebraten (German Roast Pork Shoulder)
This classic German dish is all about the contrast between savory, fork-tender meat and a crispy, tender crust of pork crackling flavored with cumin, caraway, and mustard seeds. It’s worth your time to seek out a boneless pork shoulder with a nice, even fat cap, which is key to the dish.
Babi Panggang Karo (North Sumatran Grilled Pork)
Batak chef and adventurer Rahung Nasution shared this recipe for a fatty marinated pork dish beloved by the Batak tribes of North Sumatra, Indonesia. A simple but flavorful marinade of lemongrass, garlic, lime juice, and soy sauce holds up to high-heat grilling and helps the pork shoulder caramelize beautifully over the hot coals. Nasution pairs the smoky, rich pork with North Sumatran Sambal Andaliman, a powerfully refreshing condiment of green chiles, salt, and andaliman, the juicy green local relative of numbing Szechuan peppercorns, pounded together.
Crispy Pork Tacos with Red Chile Salsa
These hearty tacos, piled high with braised pork and topped with a shower of thinly sliced cabbage and cilantro, are a love letter to the Mexican cooking traditions that shape California cuisine. Fried in pork fat after cooking low and slow, the pork gets extra crispy without being dry. Dried chiles bring a mild, sweet heat to the salsa; their slight bitterness cuts through rich, fatty pork.