Slow Roasted Pork Shoulder Recipe

Slow Roasted Pork Shoulder

• Difficulty: Easy
• Servings: 8
• Nutritional Information Per Serving: Calories 697, Total Fat 49 g, Saturated Fat 16 g, Carbohydrates 17 g, Dietary Fiber 1 g, Sugars 15 g, Protein 41 g, Cholesterol 167 mg, Sodium 996 mg
• Total Time: 21 hr 40 min (including marinating and resting)
• Active Preparation Time: 35 min

Imagine sinking your forks into tender, flavor-packed pork shoulder that melts in your mouthaffordable bliss at just $1.69 per pound! This budget hero feeds 8 generously, tastes even better reheated, and transforms into tacos, breakfast scrambles, rice bowls, stir-fries, or pasta. Prep the irresistible mustard-anchovy-rosemary rub the night before, then let low-and-slow roasting work its magic for a crave-worthy crust. Shred, sauce, and topyour week's protein-packed meals are ready to inspire epic eats!

Ingredients

• 2 tablespoons fresh rosemary, chopped
• 3 anchovies packed in oil
• 2 cloves garlic
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• 2 tablespoons Dijon mustard
• 1 tablespoon kosher salt, plus additional as needed
• 2 teaspoons freshly cracked black pepper, plus extra to taste
• 1/4 cup olive oil
• One 5- to 6-pound bone-in pork shoulder
• 3 scallions, sliced
• Pickled Red Onions, chopped (recipe below)
• 1 Fresno chile, thinly sliced
• 2 cups baby arugula

Pickled Red Onions:

• 2 cups white wine vinegar
• 1/2 cup sugar
• 1 tablespoon kosher salt
• 1 tablespoon pickling spice
• 1 red onion, sliced 1/4-inch thick

1. Combine rosemary, anchovies, garlic, brown sugar, cumin, mustard, salt, pepper, and olive oil in a small food processor. Blend until a thick paste forms.
2. Score the fat layer of the pork shoulder. Evenly spread the paste over the entire pork shoulder. Place in a baking dish or on a sheet pan, then cover tightly with plastic wrap. Refrigerate and marinate for 12 to 24 hours (ideally 24 hours) to enhance flavor.
3. Remove pork from the refrigerator about an hour before cooking. Preheat your oven to between 200 and 250 degrees Fahrenheit.
4. Place the pork shoulder on a baking sheet fitted with a rack. Roast until the internal temperature reaches 200 degrees Fahrenheit, which typically takes 8 to 9 hours or overnight.
5. Once cooked, transfer the pork to a cutting board and let it rest for 15 to 30 minutes before shredding the meat using two large forks.
6. While the meat rests, pour the pan drippings from the baking sheet into a medium saucepan. Add 1 cup of water to the sheet pan and scrape up any browned bits, then incorporate them into the saucepan. Bring the sauce to a boil, then reduce heat and simmer until it thickens slightly, approximately 3 to 4 minutes. Drizzle some of this sauce over the shredded pork and toss to coat evenly. Adjust seasoning as needed.
7. Serve the pork on a platter or cutting board, topped with sliced scallions, pickled red onions, Fresno chiles, baby arugula, and a drizzle of the pan sauce.

Pickled Red Onions:

Yield: 1/2 cup

1. Combine vinegar, sugar, salt, pickling spice, and 2 cups water in a small saucepan. Bring the mixture to a boil, then pour over the sliced onions in a bowl. Refrigerate and allow to marinate for at least 3 days before serving to develop flavor.