Jukey's Pigsezhuh (Pork Shoulder Recipe)

“Jukey’s  Pigsezhuh” (Pork Shoulder Recipe)

One 8 lb Pork Shoulder

One Vidalia onion chopped

One stalk of celery with leaves chopped

1/3 cup of raisins

4 granny smith apples cored and cut into slices

Tsp minced garlic

Tsp minced ginger

Tsp Old Bay

1 cups of white wine (doesn’t matter what kind).

2 bottles of Dogfish Head Raison D’etre beer

1 Tbsp soy sauce

Pre-heat oven to 400 degrees.

In a large wide roasting pot with a lid, place a rack to hold pork shoulder off the bottom of the pot.

Place pork shoulder, fat side up,  into the pot, in the center, on top of the rack.

Insert all ingredients, except soy sauce, Old Bay, garlic,  ginger, and Dogfish Head beer into the bottom of the pot, around the outside of the pork shoulder.

Pour soy over the top of the shoulder.

Sprinkle the Old Bay, half the garlic ,and half the ginger over the top of the pork shoulder.

Sprinkle the other halves of the garlic and ginger into the pot on top of the other ingredients.

Put the lid on and cook for 2 hours in the middle rack of the oven.

At two hours take it out of the oven and remove the lid.

Reduce heat in the oven to 250 degrees and close the oven.

Use an injector to suck juices from the bottom of the pot and inject into the shoulder all over taking maybe 15 minutes to do so.

Pour in one bottle of the Dogfish Head Raison D’etre beer …not over the top of the shoulder.  instead, pour it around the edges.

Cover with lid, and put back into the oven for another two hours at 250 degrees.

Drink 2nd bottle of Dogfish head Raisin D’etre beer….the hard part is over. 

After two hours remove from oven again, and remove lid.

Use an injector to suck juices from the bottom of the pot and inject into the shoulder all over taking maybe 15 minutes to do so.

Cover with lid, and put back into the oven for another two hours at 250 degrees.

Remove from the oven, remove lid and check internal temperature of the pork shoulder.  

If it is at least 165 degrees (preferably 170) then it is finished.  

Remove pork shoulder with two large forks to a large cutting board and cover with foil for 15 to 20 minutes to allow the shoulder to relax.

Crack open a cold Dogfish Head IPA ...because that was hot and hard work...you need to cool down.  Relax with your pork shoulder for a few minutes ...what's on ESPN?   Don't forget about the pork though...  Maybe come back at next commercial break... :) 

You can then start to cut away and pull pork from the bone.

As is, it will be wonderful  for dinner with your favorite sides (I recommend brussel sprouts,roasted rosemary red potatoes and cinnamon apples sauce).

Perfect for family gatherings or parties, or used in other dishes as well.  

Enjoy with a cold Dogfish Head IPA...cheers!  :)