Roasted Pork Shoulder with Turnip and Potato Mash

By Carnivore&Vegetarian
March 29, 2010
7 Comments


Author Notes: A simple, yet delicious pork shoulder with my take on mashed potatoesCarnivore&Vegetarian

Serves: 6

Ingredients

Roasted Pork Shoulder

  • 3 pounds Pork Shoulder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 tablespoon Sriracha Sauce (or other hot sauce)
  • 1 teaspoon Kosher Salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Adobo powder
  • 1 teaspoon mustard powder
  • 1 tablespoon extra virgin olive oil

Potato and Turnip Mash

  • 2 medium turnips
  • 1.5 pounds white or yellow potatoes
  • 2 tablespoons butter
  • 1/4 cup milk
  • salt
  • pepper

Directions

Roasted Pork Shoulder

  1. Preheat Oven to 325. Combine all seasonings except sriracha in bowl.
  2. Heat oil in pan over medium heat
  3. Sear pork on each side for a minute each
  4. Rub with seasonings. And let sit for about 15 minutes.
  5. Place on a oven roasting rack and cook approximately 2 - 2.5 hours. You should cook the pork for about 40 minutes per pound, so you can adjust based on the size of your piece of meat.
  6. Once completely tender to the point of falling apart, let rest on cutting board for 15 minutes. Pull apart with tongs/fork. Serve with Turnip Mash (recipe to follow)

Potato and Turnip Mash

  1. Cut turnip into cubes and boil over high heat for about 10 minutes. Add cubed potatoes to pot and continue to boil (turnips take longer, so this will allow them to be complete at the same time)
  2. Mash, add milk and margarine. Mash again until smooth. Season with salt and pepper to taste. Serve with pork shoulder.

More Great Recipes:
Pork|Potato|Slow Cook|Fall|Entree

Reviews (7) Questions (1)

7 Comments

Rolande M. March 3, 2014
Directions are unclear. Where does the beef stock and hot sauce come in?
 
Author Comment
My apologies. That was an ingredient if doing in a crock pot. I have adjusted. The sriracha hot sauce can be added during the roasting phase, like a glaze.
 
Lauri May 17, 2010
Thank you! I'll be making this later in the week with mashed cauliflower.
 
Author Comment
@Lauri -- I may have written this incorrectly. You want to rub the pork with half the seasonings and then add the other half to the shoulder when you are about to roast it. If you did half the size, use 1/4 and a 1/4.
 
Lauri May 16, 2010
(sorry, I'm a little late to the party...) Why only 1/2 the seasonings? Can I make 1/2 and just use that?
 
Author Comment
Carnivore&Vegetarian March 29, 2010
I appreciate the comment. i didn't realize. i will adjust the recipe...I haven't always had a crock pot to cook this in anyway
 
Lizthechef March 29, 2010
Unless I am mistaken, I believe we are not supposed to use a crock pot for this challenge. You might want to check, in case you need to tweak your fine-looking recipe.