How to Make Perfect Slow Roasted Pork
Slow roasted pork shoulder is the dish to make if you’re looking for a guaranteed home run delicious kind of dinner to feed a crowd.
Why make slow roasted pork? Well:
- There’s not much work involved – it may take a long time in the oven, but the actually time spent involved is measured in minutes, not hours.
- You pretty much can’t overcook it, so there’s not much stress in the finishing
- Pork shoulder butt roast is such as rich and tasty cut of meat that it will be falling apart succulent and delicious – guaranteed!
There is a recipe to follow, but once you understand the technique that’s used to make this pork roast, you can adapt pretty much any flavor combination to this method of making pork roast to very good results.
The technique here is:
- Make a spice or herb paste
- Rub the herb or spice paste all over the meat – make some slits into the interior of the meat, and push some of the spice paste in there too
- Roast the pork at a high temperature for about 40 minutes, to get some browning going on
- Drop the oven temp down to 250, throw some liquid into the roasting dish and cover
- Let cook until falling apart tender, about 8 or 9 hours more
Easy – Now for the recipe.
Slow Cooked Pork Butt Roast (To feed a small crowd)
- 1 boneless pork butt roast – about 5 or 6 or 7 pounds
- 1 Tbls of salt
- 10 cloves of garlic
- 2 tsps of dried oregano
- 1 tsp dried thyme
- 1 tsp of freshly cracked black pepper
- 1 cup of chicken broth
- The juice of one lemon
- Pre heat your oven to 450
- Make a herb paste by tossing the thyme, oregano, black pepper, salt and garlic into your mortar and pestle and mashing it all up real good. If you don’t have a mortar and pestle, you can approximate the effects using the spice grinder of your blender or food processor
- Once you’ve got your paste all ready, rub it all over the exterior of the meat and then pop your pork into a deep sided roasting pan – ideally one with a tight fitting lid (if you don’t have a tight fitting lid, then you can use aluminum foil for the lid. Try to pick a roasting pan that is about the same size as your pork roast, or at least, not terribly larger.
- Pop the roast into the oven to sizzle and sear at the roasty 450f for about 45 minutes, or until it’s nicely browned all over.
- Drop the heat down to 250f, add in the chicken stock and the lemon juice and cover the roasting pan (try to fit the lid tightly, so little steam escapes)
- Cook, for another 8 or 9 or even 10 hours, giving the meat an occasional basting with the pan liquids every couple of hours. The roast is done when it is so tender it can be easily pulled apart with a fork.
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