Slow-roasted Pork Shoulder is a wonderfully hearty dish that exemplifies the art of low and slow cooking. This method transforms a tough cut of meat into something incredibly tender and irresistibly flavorful, with meat that falls apart at the touch of a fork. The slow-roasting process allows the fat to render slowly, infusing the pork with moisture and flavor. A simple spice rub of salt, pepper, and herbs like rosemary and thyme enhances the natural flavors of the pork, while a crispy exterior forms a delicious contrast to the succulent meat inside. Ideal for a weekend dinner, this pork shoulder can serve a crowd and is perfect for pulled pork sandwiches, alongside roasted vegetables, or as part of a festive meal with all the trimmings.
Ingredients:
- 1 whole pork shoulder (about 5-6 pounds)
- 2 tablespoons olive oil
- 2 tablespoons coarse salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Optional: sliced onions and whole garlic cloves for additional flavor
Directions:
- Prep the Pork:
- Preheat your oven to 275°F (135°C). Pat the pork shoulder dry with paper towels. This helps the seasonings stick better and promotes crisping of the skin.
- Season the Meat:
- Rub the pork shoulder all over with olive oil. In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and rosemary. Rub this spice mixture all over the pork, ensuring every part is well-coated.
- Roasting Setup:
- Place the pork shoulder fat-side up in a roasting pan. If using, scatter sliced onions and whole garlic cloves around the pork. The onions and garlic will caramelize as the pork cooks, adding extra flavor to the pan juices.
- Slow Roast:
- Roast the pork in the preheated oven for about 6-8 hours, or until the meat is very tender and easily pulls apart with a fork. The cooking time might vary depending on the size of the pork shoulder.
- Crisp the Skin:
- Increase the oven temperature to 400°F (200°C) in the last 30 minutes of roasting to crisp up the skin.
- Rest and Serve:
- Remove the pork from the oven and let it rest for at least 20-30 minutes before carving or shredding. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful.
- Serving Suggestions:
- Serve the slow-roasted pork shoulder with its own pan juices drizzled over. It pairs wonderfully with roasted potatoes, steamed vegetables, or as the main ingredient in pulled pork sandwiches.
Slow-roasted Pork Shoulder is the epitome of comfort food, with minimal preparation but maximum flavor. It’s a dish that rewards patience, providing a show-stopping centerpiece for any meal that requires very little active cooking time.
