Slow Roasted Pork
On days where you don’t want to fuss too much over dinner but want to have something to really look forward to, a roast is always a good idea. Especially something you can stick in the oven first thing, and smell it cooking all day. This now works well for those of us working from home these days.
I use pork shoulder for this recipe, but truly this can work for several other cuts or types of meat. The key is fat content when cooking something for 6-10+ hours like this, which is why pork shoulder is great. Lifting the roast up off the pan bottom is important too, otherwise the meat will braise from sitting in the juices and fat that drip off of the roast. So start by finding a pan which will fit your smallest cooling rack or roasting rack in it. Some turkey-roasting pans come with one, if you can’t find something that fits your other roasting pans. Just don’t put on the lid, or you’re changing the cooking method!
Slow Roasted Pork Shoulder
Ingredients for the seasoning:
2 Tbs brown sugar
2 Tbs Kosher salt
1 1/2 Tbs coarse ground black pepper
2 tsp paprika
2 tsp smoked paprika
mix the seasoning ingredients together . This will be enough for about 8-10lbs of meat. It keeps well in a glass jar for a few weeks.
For the pork:
Bone-in or boneless pork shoulder that is about 6lbs (2.7kg)
I buy the boneless pack from Costco, which I cut into 2-4 sections. This will be enough for several meals as well as to freeze enough for dinner on a busy day. Depending on how your family consumes meat of course!
1/3 cup Dijon mustard
Directions:
By 10am for same-day consumption:
Preheat oven to 250F and prepare your chosen pan(s) by placing a rack on bottom of roaster.
Place the pork on the rack, fat-side up.
With a spoon or a pastry brush, spread the Dijon mustard over just the top and sides of the roast(s).
Liberally sprinkle the seasoning on top of the mustard - use at least half or more of the mix.
Place the roasting pan into the oven and let it cook slowly, uncovered for at least 6-8 hours. up to 11 hours if it is bone-in. No lid or foil needed.
Timing really depends on the size of the roast(s), if it has a bone in it, and how much of a hurry you’re in. If you don’t get it into the oven early enough, you can section the roast and start it at 300F for the first two hours, and reduce it to 250F for the remaining 3-4 hours.
You want the meat to be tender, but not overcooked and dry. Do check the internal temperature, which must be 150F and let to rest for 15 minutes prior to slicing. If the meat is lean, it will be easy to pull apart with a fork as the protein is larger strands. Nice marbled pork shoulders will slice well or can be chopped which evenly distributes the crispy tasty top of the roast.
While the roast is in the oven or resting, be sure to prepare the accompaniments. See my suggestions below. We like to use it for tacos, but it is great as a meat and potato dinner or another suggestion could be to serve it with cornbread and creamy coleslaw.
The Dijon brushed on the top of the roast will hold the seasoning well
You can’t go wrong having a constant supply of pickled red onions in the refrigerator!
If you’re pulling or chopping the roasted meat for tacos, these pickled onions are a great condiment, and only take a few hours to pickle.
Pickled Red Onions - makes about 2 cups
Ingredients:
1 red onion
juice of 1 lime
1/4 cup white vinegar
3/4 tsp Kosher salt
Directions:
Peel the red onion. Cut it in half, through the core to the top. Cut that in half, and slice thinly - following the lines of the onion. This should make 1” julienne strips.
Place the onions in a container, followed by the remaining ingredients. Toss well and cover. Refrigerate.
Shake the container every once in a while, over the next few hours. Within 4 hours they will be nice and pink.
These simple pickles are great in chop-salads, in tacos, or anything really. They will keep in the refrigerator up to a week.
Roasted Pork Tacos
For any good taco night, a good assortment of condiments is essential. Here’s what we like to have:
fresh cilantro
sweet corn
simple guacamole or sliced avocado
salsa verde or your favorite brand
meat and or beans
shredded lettuce
don’t forget the corn tortillas, lightly fried prior to the meal, or flour tortillas
Enjoy!
