Does anyone have a good recipe for pork shoulder? Preferably something slow cooked?

I am really into making dishes with couscous! This is one of my favorites!!!

Moroccan Pork

Ingredients: 1tablespoon all-purpose flour

1teaspoon ground cumin

1teaspoon paprika

1/4teaspoon powdered saffron or 1/2 teaspoon turmeric

1/4teaspoon ground red pepper

1/4teaspoon ground ginger

1pound well-trimmed pork tenderloin, cut into 3/4-inch medallions

1tablespoon olive oil

1medium onion, chopped

3cloves garlic, minced

2-1/2cups chicken broth, divided

1/3cup golden or dark raisins

1cup uncooked couscous

1/4cup chopped fresh cilantro

1/4cup sliced toasted almonds

Preparation: 1.Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat.

2.Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally.

3.Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.

4.Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.

Marinate: Overnight

Active preparation time: 1 hour

Cooking time: 2½ to 3 hours

4-5 pounds boneless pork shoulder

1 tablespoon fennel seed, toasted and finely ground

2 teaspoons black peppercorns, cracked

2 tablespoons packed, fresh thyme leaves, lightly chopped

2 tablespoons fresh rosemary leaves, lightly chopped

4 medium garlic cloves, passed through a press

2 tablespoons salt, plus more for seasoning

4 tablespoons extra-virgin olive oil

4 medium all-purpose apples

1 medium yellow onion

Freshly ground black pepper

1 cup dry white wine

Trim sinew and all but ¼-inch of fat from pork shoulder. Put the pork on a sheet pan.

1 In a small bowl mix together the ground fennel seed, cracked peppercorns, thyme and rosemary leaves, pressed garlic, 2 tablespoons salt and 2 tablespoons olive oil. Stir until the mixture is uniform.

2 Rub the mixture evenly over the pork shoulder inside and out. Wrap the pork shoulder tightly in plastic wrap to hold the marinade against the skin and marinate overnight (or up to two days).

3 Peel, halve and core the apples. (A melon baller is a great tool to remove the seeds effortlessly.) Cut each half into 4 equal wedges. Place the wedges in a medium bowl.

4 Peel and trim the onion. Cut in half and cut each half into 12 thin wedges. Mix with the apples.

5 Preheat the oven to 450°.

6 Toss the apples and onions with the remaining 2 tablespoons of olive oil and season with salt and pepper. Place in the bottom of a roasting pan or Dutch oven with a cover and put the marinated pork shoulder on top. (You may also use a regular roasting pan with aluminum foil to cover.)

7 Roast uncovered for 30 minutes. Turn the oven heat down to 325° and add the wine. Cover the roasting pan and slow roast for 2½ to 3 hours [on a 5-lb. roast, the outside of the roast was very tender but the inside could have cooked longer to get it to falling apart texture] until the pork shoulder is very tender and pulls apart easily when probed with a fork.

8 Transfer the pork shoulder to a serving plate. If the pan juices are very thick, add enough water to loosen, then mash and strain. If more liquid is desired, add a little water. The apples will be so soft that they will break down.

Check the seasoning and correct to taste. Strain the sauce through a coarse strainer to refine the texture if desired.

Serves 4-6 with leftovers.

if you give me some time...I have a friggin AMAZING receipe for a pork center loin roast slow cooked. It will probably work just as well for a shoulder. Basically the juice that you cook it in tastes friggin amazing. I have it at home though...i'll have to look it up.

I just add salt, pepper, and garlic. After it cooks in the slow cooker I just slice it and serve with veggies(also cooked in the slow cooker), or shred it and add bbq sauce if I am making bbq pork. Doesnt need much to taste great.

I like to season it and then put flour all over it and place in hot skillet with a little cooking oil, then brown on each side. Then take it out of pan and make a gravy, put 3 tbsp. of flour in pan and brown it, then add water. If your skillet is big enough you can add your roast back to the pan and place lid on it and slow cook, turn every now and then. If you want to cook in the oven, put in roasting pan and put lid on it and cook slow on 275. Or put it in your crock pot on medium. Good luck

I haven't tried this, but I am a big fan of the NYTimes The Minimalist, Mark Bittman. Here's a link to his pork shoulder recipe which he describes as "cheap, simple and glorious."

http://query.nytimes.com/gst/fullpage.html?res=950...

Heaps of crockpot bbq pulled pork recipes here:

http://southernfood.about.com/od/pulledporkrecipes...

It makes a great pulled pork dish.

yes I got,

Make it in the oven at 300 degrees for 4 hours with BBQ spices and put one beer in it before the spices and then cover it with cooking foil

Bake it on the oven with a honey and OJ glaze.