Slow–Roasted Pork Shoulder is the humble gift that keeps on giving. While it’s being slow-roasted in the oven, it smells heavenly all day long, offering the promise of a delicious supper, and then many more lovely and varied meals throughout the week. Seriously, I am so happy. Cook once, and eat all week. Yes!
The aroma wafting through the air while you sit and read a book – it’s almost effortless, yet the rewards are many. The true delight is in the many other wonderful dishes you can make with the left-overs – shredded pork carnitas, Pork Posole Verde, nachos, tacos, burritos, Enchiladas Rojas, chili, stir-fry, fried rice, pulled pork BBQ sandwiches… It goes on.
But it’s delectable as is, right out of then oven, of course. There’s no need for pesto or a sauce – it’s so tender and juicy. Just give this Slow–Roasted Pork Shoulder a few minutes to rest, then tear it apart and serve hunks of moist, succulent po
Slow-Roasted Pork Shoulder
Ingredients
- 1 9-pound pork shoulder, bone-in
- 3 cloves garlic
- 3 anchovies
- 2 T chopped fresh rosemary
- 2 t kosher salt
- 1 t black pepper
- ¼ cup olive oil
- 2 T Dijon mustard
Instructions
THE NIGHT BEFORE
- Prep the pork shoulder – Score the skin of the pork in a cross hatch pattern, being careful to not cut through to the flesh.
- Mise en place – Peel, smash, and coarsely chop the garlic. Rinse the anchovies. Destem and mince the rosemary.
- Marinate the pork shoulder – Add the garlic, anchovies, rosemary, salt, and pepper to the bowl of a small food processor, and pulse to combine. Add ¼ cup of olive oil and 2 T mustard to the bowl, and process until it forms a uniform paste, scraping down the sides as needed. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate it overnight.
THE MORNING OF
- Preheat the oven and sear the pork shoulder – Preheat the oven to 450 F and bring the pork to room temperature while the oven preheats. Place the pork in a shallow roasting pan or a large cast iron skillet and roast, uncovered, for 30 minutes, until the top starts to brown a bit.
- Slow-roast the pork shoulder – Turn the heat down to 250 F and continue to cook, uncovered, for about 8 hours until the middle of the roast registers not less than 180 F and the meat is very tender throughout. Take the pork shoulder out of the oven and allow it to rest for at least 20 minutes. Pour the juices from the pan into a fat separator.
- Slice and serve – After the pork has rested, slice it and arrange it on a serving platter. Garnish the pork with a sprinkling of salt and a drizzle of the defatted pan juices, and serve.
Tony Bordain loved pork, making the outrageous claim that he loved every part of every pig, snoot to tail, his version of the adage that the only part of the pig you can’t eat is the squeal. Who doesn’t love bacon or pork belly? But the snout, the feet, the little curly tail – probably not for me. The rest of the animal, however, it’s all good! Of all the cuts, pork shoulder feels most like a special occasion. Maybe it’s because the low and slow cooking process keeps you at home, filling your house with anticipation. It’s an inexpensive cut, so if you’re going to dedicate so much time to preparing Slow-Roasted Pork Shoulder, you may as well buy the biggest shoulder you can find. It won’t go to waste.
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