Be a Hero, Roast a Pork Shoulder on Thanksgiving

Naturally, most families would riot if you didn’t make a turkey. But let’s be real: Nobody truly loves the bird, which is why in my family there are two Thanksgiving nonnegotiables. One: There will always be turkey. Two: There will always be an entrée protein that guests are actually excited to eat. Sound crazy? It’s not. A secondary protein takes pressure off the poultry, allowing you to buy a smaller, tastier bird than you would if it were the main event. And if you pick the right secondary protein—say, this crunchy, juicy, slow-roast-the-night-before pork shoulder—you’re barely adding to your workload at all. Just don’t act surprised when it steals the show.

Set-It-and-Forget-It Roast Pork Shoulder

Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

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Some more second second entreé options:

Slow-Roasted Glazed Pork Shoulder

For the most succulent results, use pork butt or shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.

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Braised Duck Legs with Polenta and Wilted Chard

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

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Roast Beef Tenderloin With Garlic and Rosemary

This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.

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Lamb Pot Roast with Oranges and Olives

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

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