Ham-Style Smoked Pork Shoulder
- Low fat
- Lactose free
- Low calorie
- Easy recipes
Smoked pork shoulder is processed just like ham and can be prepared in similar ways. An inexpensive stand-in for ham, pork shoulder is a more fatty cut, but some people appreciate the extra-juicy, well-marbled meat. Pork shoulders range from about 5 lb/2.2 kg to about 8 lb/3.5 kg.
Ingredients
- 6 lbs (2.7 kg) (approx) smoked pork (picnic) shoulder
- 1 bottle (341 mL) beer or ale
- 2 bay leaves
- 4 cloves garlic, pressed or minced
- 2 tbsp (30 mL) prepared mustard
- 1 tbsp (15 mL) minced fresh thyme or 1 tsp/5 mL dried
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) cayenne pepper
- 18 (approx) whole cloves
- 1/2 cup (125 mL) packed dark brown sugar
Preparation
Slice off and discard skin from pork, leaving fat; score crisscrosses into fat almost through to meat. Place pork in small roasting pan with beer and bay leaves.
Stir together garlic, mustard, thyme, black pepper and cayenne; spread over pork. Stud top with cloves. Cover with foil; bake in 325°F/160°C oven for 15 minutes per pound/30 minutes per kilogram. Remove from oven; remove foil.
In small bowl, stir sugar with 1 tbsp/15 mL of the pan juices, or more if necessary, until in paste; spread evenly over pork. Bake in 375°F/190°C oven, basting with pan juices once after 20 minutes, until nicely glazed, 30 to 35 minutes; transfer pork to serving platter.
Makes 8 to 10 servings.
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