Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, blackened pork shoulder. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Rub raw pork in pepper, onion powder, garlic powder, pepper flakes, Cajun seasoning (on both sides) Take a knife and cut small slits in pork. Chop up garlic clove and put pieces of garlic cloves into slits Coat pan in olive oil With a sharp knife, score the thick fat on the pork shoulder into a diamond pattern, but do not cut into the meat. Using gloved hands, press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered with a thick coat. It will keep for a month or more.
Blackened pork shoulder is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Blackened pork shoulder is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have blackened pork shoulder using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Blackened pork shoulder:
- Make ready Pork shoulder
- Take 1/2 teaspoon sugar
- Get 1/2 cup Cajun seasoning
- Take 2 teaspoons hot pepper flakes
- Prepare Garlic powder few shakes
- Prepare Onion powder few shakes
- Prepare Broiling pan or cast iron pan
- Make ready 2 teaspoons pepper
- Take clove Garlic
Use a Thermapen to spot check the cubes and make sure most of them are up to temp before pulling from the grill. Dump the pork shoulder burnt ends into the aluminum pan you used earlier. A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky, blackened glaze.
Instructions to make Blackened pork shoulder:
- Rub raw pork in pepper, onion powder, garlic powder, pepper flakes, Cajun seasoning (on both sides)
- Take a knife and cut small slits in pork…. Chop up garlic clove and put pieces of garlic cloves into slits
- Coat pan in olive oil
- Put in oven at 300* for about 20 minutes per pound the one I have is about 4 pounds
- Then move oven rack to 2nd from the top spot.. Turn oven on broil high… Take a brush or spoon and baste with pork juices, then place on rack for 15 to 20 minutes….. Flip pork and repeat baste, and place back on rack for 20 minutes
- Slice and enjoy!
A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky, blackened glaze. If the pork chops have bones you can add those to the curry as well, as they add more flavour. Crush the cardamom pod seeds into a powder and mix it with the black pepper, curry powder, salt, cinnamon, cayenne pepper. Next, crush and mix all of this together using a mortar and pestle.
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