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Roasted Pork Shoulder

Lets face it, being a meat eater is pricey! In order for me to get my meat fix and stay on a budget I’ve had to teach myself how to cook, and how to eat different and cheaper cuts of meat. Some of the cheaper cuts include ground beef (not lean or extra lean unfortunately), stewing beef, and stir fry cut beef, and most pork products. The other day while at the grocery store I came across a cheap cut of pork, the pork shoulder. For those who have never cooked a pork shoulder, it can seem rather daunting. It looks foreign, and scary, but ended up being delicious! The whole pork should cost $4.00, and will feed me and my sister our protein for the week.

This is a pork shoulder. If you buy it, try to get bone in!

After doing some research in various cookbooks and online this is a recipe I came up with for pulled pork. It ended up being delicious and easy to create!


1 pork shoulder ( 4 lbs roughly)

750ml Chicken Stock (low sodium)

1/4 cup apple cider vinegar (if you don’t have apple cider vinegar you can substitute with 1/8 cup of juice {apple or orange preferred} and 1/8 cup of white or malt vinegar)

2 cans of tomato paste

1 tbsp crushed garlic

1 tbsp crushed ginger

1.5 tbsp soy sauce (low sodium)

1/4 cup vegetable hoisin sauce (vegetable hoisin has less salt!)

1 tsp cayenne

1 tbsp chili powder

1 tbsp szechuan peppercorns (whole)

sea salt and pepper to taste



1. Using a sharp knife score the pork shoulder. This will ensure that the maximum amount of fat is rendered.

2. Rub the scored skin with salt and pepper

3. Sear the skin in a hot pan until browned.

4. While the skin is searing put the rest of the ingredients into a crockpot and put on the high setting.

5. After the skin has been browned, put the whole pork shoulder, skin side up, in the crock pot.


The pork shoulder will take at least 6 hours to cook. This is the perfect recipe to “set and forget”. At hour 5 you will need to start rendering the fat from the top of the crock pot. Unfortunately pork shoulder is not a lean meat, but if you let it cook long enough and if you are intentional about removing the fat, the finished product is lean!

Once the meat is cooked, take out, and it should fall off the bone. If it doesn’t give it another hour or so in the crock pot.

Put the pulled pork (pulled with a fork) in a tupperware. If you want extra flavor add in a bit of the cooking liquids (with the fat taken out), and a small amount of BBQ sauce if you want extra flavor.

This is a great dish on its own, or with a bun and some coleslaw!



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