Slow-Roasted Pork Shoulder
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
63
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 275 degrees F
2
In a food processor, combine the peppercorns, garlic, and cloves and puree
3
While the motor is running, drizzle in the oil until a paste is formed
4
Using a rubber spatula, scrape the garlic paste into a small bowl
5
Place the pork butt on a work surface and season all over generously with salt
6
Rub all over with the garlic paste
7
Place in an oven-safe roasting bag and close with a twist tie
8
Place in a large roasting pan, and cook until tender, about 5 hours
9
Remove roast from the oven
10
Slip the oven-roasting bag off the meat and discard
11
Transfer the cooking liquid to a medium saucepan
12
Skim the fat from the cooking liquid with a ladle or de-greaser
13
Bring to a boil, lower the heat, and simmer to thicken the juices slightly
14
Raise the oven to 400 degrees F
15
Return the pork, in the roasting pan, to the oven
16
Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes
17
If there is any cooking liquid left, pour it over the pork
18
Remove pork from the oven and let it rest at room temperature for 10 minutes
19
With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt
20
Either carve the pork into thin slices, or, using 2 forks, pull into small pieces
21
Serve with the vinegar sauce on the side