14 pork shoulder butter recipes

Greek pork braised with celery in a silky avgolemono sauce of egg yolks, lemon, and butter-flour roux. A tangy, comforting classic from the Aegean home kitchen.

Slow-roasted pork shoulder rubbed with garlic, sazon, and homemade sofrito, served with Spanish rice and pigeon peas. A Latin-style feast with fork-tender pork, crispy skin, and arroz con gandules on the side.

Homemade breakfast sausage patties ground from pork shoulder and bacon, seasoned with sage, mace, coriander, and fresh orange zest. No mystery ingredients, just real pork and bold spice.

Hungarian Szekely goulash with braised pork shoulder, sausage, and sauerkraut simmered for hours with paprika, caraway, and sour cream. A hearty Central European comfort stew.

Pork chop spaghetti with shoulder chops braised in tomato sauce and spaghetti seasoning, served over pasta with Parmesan and melted mozzarella on top.

Roasted pork shoulder on sauerkraut with juniper berries, grated apples, white wine, and bay leaves. A hearty German-style pork and kraut dish with deep, rustic flavor.

Baeckaoffa is an Alsatian casserole of pork, lamb, and beef marinated overnight in Riesling wine, then slow-braised with layered potatoes and onions in a flour-sealed earthenware pot.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Pit-style pork shoulder roast smoked over hickory wood chips with a tangy mustard-vinegar BBQ sauce. Slow-grilled for 3 hours using indirect heat until falling-apart tender.

Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.

Impanadas are Italian baked half-moon pies filled with pork braised in red wine and vinegar with fennel and mint, wrapped in a butter semolina crust. Baked until golden.

Medieval-style meat cakes with pork shoulder, dates, raisins, pistachios, and saffron baked into a buttery pastry shell. Ancient sweet-savory tart that blends pork with dried fruits and warm spices.

Pork shoulder stir-fried with garlic and ginger, then simmered in a spicy peanut sauce with dark soy, sesame oil, and dried chiles, served over steamed bean curd and preserved radish.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.