Roasted pork shoulder, its pulled pork and its gelatin, the ideal baked meat recipe for celebrations


The pork shoulder or shoulder is a very tasty and juicy meat, which is great both roasted in the oven and cooked in the Crock-Pot, as we already saw in this delicious recipe with an oriental touch. Today we are going to make a roast pork shoulder, with its sauce and gelatin, an ideal baked meat recipe for celebrations, and you will see how well it suits you for the next family gatherings.

The meat is so tender that it can be undone with a fork, the sauce, very abundant, is perfect for heating the meat and asks for bread with the flavor it has and the gelatin is proof of how tasty this dish is, which requires almost no attention to its elaboration. You will see how easy it is to make this recipe.


For 6 people
  • Boneless pork shoulder of approximately 1.5 kg 1
  • Meat broth 300 ml
  • Salt and pepper to taste
  • Provencal herbs to taste to give aroma
  • Potato to make garnish puree

How to make roast pork shoulder, with its sauce and its gelatin for celebrations

Difficulty: Easy
  • Total time 2 h
  • Cooking 2 h

I love these recipes with large pieces of roast pork because they are so grateful and always delicious. When we made the roasted leg in the Canarian style, you already saw that it is a very tender white meat that everyone likes and that is why today we are going to use it again in this recipe.

We begin by putting the piece of shoulder in a large oven dish and seasoning its exterior. We chop the aromatic herbs well, -I have used thyme, rosemary, sage and melissa, but use the ones you like best- and sprinkle them on the surface of the palette. We put in the oven preheated to 200ºC and let it cook.

When it takes 30 minutes, add 300 ml of meat broth and leave for another 30 minutes. So, we turn the piece over and let it cook for another hour. In that time, the meat will be perfectly tender and will release its juices and fat, which will mix with the meat broth in which it is roasted and cooked. The skin will be juicy and crisp on the outside.

We remove from the oven and fillet it into 1.5 cm thick slices. The part that breaks and the one that is close to the bone, we fray it to consume as pulled pork, ideal for burgers and sandwiches. We store half of the sauce in a container and leave it in the fridge where it will curdle as jelly. We crumble it with a fork and use it to decorate and serve. The rest of the sauce, we can heat it and serve in the usual way in roasts. Serve with some cooked potatoes to make a garnish puree.

With what to accompany the roast pork shoulder

This juicy meat, Roasted Pork Shoulder is great as a main course, accompanied by one of our great specialty mashed potatoes for garnish. Before, it is best to serve some good appetizers and the whole family will be happy and well satisfied.

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