Many Onions Pork Shoulder – a delicious recipe with onion powder, onion, lemon pepper, black pepper, garlic salt, chicken soup base. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Stir together the onion powder, dried onion, lemon pepper, black pepper, and garlic salt in a small bowl; set aside.
2
Pat the pork dry with paper towels. Heat a large skillet over medium-high. Add the pork to the skillet, fat side down, and cook 10 to 12 minutes, turning to brown on all sides. Transfer the pork to a 6-quart slow cooker, fat side up, and rub the chicken soup base all over it. Rub the spice mixture all over the pork, and then add the onion and beer to the pot. Cover and cook on low until tender, about 8 hours.
3
Transfer the pork from the slow cooker to a cutting board, and let it cool for 15 minutes before removing the bone and dividing the meat into large portions. Cool the cooking liquid about 15 minutes, and then skim the fat from the top. Refridgerate any leftovers in an airtight container, with some of the cooking liquid to keep it juicy; or you can also freeze portions of the pork up to 1 month.
151
kcal
Calories
4
g
Fat
17
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon onion powder, 1 tablespoon dried minced onion, 1 teaspoon lemon pepper, 1 teaspoon black pepper, and more.
Yes, Many Onions Pork Shoulder falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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