Slow Cooked Pork

Total Time:
9 hr 10 min
Prep:
10 min
Inactive:
1 hr
Cook:
8 hr

Yield:
about 12 servings
Level:
Easy

Ingredients
  • 1 cup Roasted Garlic Rub, recipe follows
  • 1 (6-pound) boneless pork shoulder or butt roast (not tied)
  • Roasted Garlic Rub:
  • 2 cups roasted minced garlic
  • 5 tablespoons salt
  • 1/4 cup coriander seeds, ground and toasted
  • 2 tablespoons mustard powder
  • 4 tablespoons dried chipotle pepper, ground
  • 2 tablespoons dried thyme
  • 5 tablespoons dried rosemary, finely chopped
  • 5 tablespoons lemon zest
  • 2 1/2 teaspoons black pepper
Directions

Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.

Roasted Garlic Rub:

Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.


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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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    47 Reviews
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    First off, I LOVE this rub! It is so savory and delicious but -- it is way too spicy! Next time I will only add about 1.5 Tbs of Chipotle. Also, Chiarello calls for 2 cups "roasted chopped garlic" but doesn't explain how to roast the garlic...but LOVE the rub modified.
    Okay, I apparently did something wrong with this one. I used all of the rub that I made on the pork shoulder. I ground it together well in my food processor. After cooking for 8 hours, the crust was hard and VERY salty. I had to remove all of the crust in order to eat. What did I do wrong? I did think 5Tbs of salt seemed like a lot.
    Great flavors! Highly recommend. Flavorful and moist. 
     
    Since its just the two of us, I used half of a 6 pound pork roast and half the spices. 
    Cooked at 275 for 3 hours in high wall casserole or dutch oven. Added 1 1/2 cups of hot chicken broth, covered tightly with foil allowing for room above the roast and cooked for another 3 hours. 
     
    After resting time, remove the excess spices from top and reserve. Shred pork and add back to the cooking liquids. The reserved spices can be used as a base for au jus with chicken stock.
    Very good. I added smoked sausage to mine but it was hard to keep lit.
    My family loves this, we use the left overs for BBQ sandwiches!!!
    I make this often... decided to rate it when the stars went to 4. I put it in the oven before bed and wake to wonderful smells. I let it rest while I get ready for work, I pull the pork while it is warm and and then place it in the fridge on my way out the door. 10 hours later, I can take off the congealed fat and reheat the incredible goodness. We have a delicious pulled pork dinner w/ cornbread and slaw the first night, thenI use it in tacos, and w/ BBQ sauce in sandwiches. It gives me 3 cheap delicious meals for the family for the week.
    I want to make this tomorow. I have some questions from anyone who has made it- my pork has a thick layer of fat on, should I leave it all on or trim most of it off? Also, I need a good carolina style bbq sauce to serve it with and want to make my own? ANy recipes/suggestions? I know it should be vinegar based, not sure of what else to add. Or I could buy some..
    Cooked this for a large family get-together. Rave reviews! Spicy, tender, easy. The rub flavored the entire pork shoulder. I used garlic powder instead of the roasted garlic. This will be a family favorite for years to come!
    Having gotten rave reviews from our quilt guild "hanging party" potluck after we hang the 250 or so quilts for our Quilt show, I love this recipe. I make the roasted garlic by breaking up a pound or so of raw garlic bulbs into a microwave safe bowl, removing just the outer paper. Give it about a cup of water, cover and microwave on high until the cloves are soft, about 10 minutes. Let it cool a bit. Then attach the power strainer attachment to the KitchenAid and squish out the soft garlic puree. The paper/fibrous parts of the garlic come out the middle and the soft garlic flesh plops into a waiting bowl. I make up a quart or so of roasted garlic puree with about 10 minutes of kitchen work and about 10 minutes of strainer washing! The resulting pork is worth the effort.
    I didn't have all the spices (chipotle) so I fudged a little, with cumin and crushed red pepper. I also added olive oil to the food processor so it was a little moist when I put it on the pork. Two hours before it was done I draped it with bacon just to make sure it wouldn't be dry. It was PERFECT! Made pulled pok tacos and the family went crazy for them. DELISH!
    Make sure your pork has enough fat or your end result will be dry. The first time I made it after roasting an hour or so I added some bacon fat to the top of the pork and it was excellent. The next time I picked a very fatty shoulder and it was even better. The rub is also very good on ribs and chicken.
    Alot of people's problems with the roast being too dry may be due to either cooking the roast fat side down, or using a roast that doesn't have fat on it in the first place. The fat is what keeps the meat moist.
    All by itself this cut of pork is great. A little salt and pepper and a slow roast at 225 for four to five hours and you will have great pulled pork!
    Great taste but it was dry, dry, dry. Like a few others commented we tried to leave it uncovered but it got so dry that we had to add water to the pan and cover it for the last two hours (8 in all) of cooking. Next time we'll either put it in the crock pot or a covered roaster and cut down on the salt; however, after we put bbq sauce on it the dryness seemed to be lessened.
    I liked it
     

     
    The Yahoo
    I made this recipe while visiting my son and family. I had to make some substitutions as he did not have all the spices on hand. Cooked it in the crock pot for 8 hours with just the dry rub on it as another reviewer suggested, and it turned out just great. The leftovers made wonderful tacos. Used corn tortillas, salsa, avocado - yummy.
    I haven't yet made this, but after reading reviews I noticed most said the spice was overpowering.
     

     
    One possible reason could be they used too much of the rub?
     
    The recipe calls for 1 cup of rub, but the recipe for the rub itself makes well over 2 cups. Perhaps the previous reviewers used the entire rub recipe rather than just a portion of it?
     

     
    I followed the recipe and it was terrible. My husband likes spicy food but hated this. I have too agree with him that it was terrible.
    this was the most amazing recipe! I love how the rub sealed in all the juices and flavor of the pork...absolutely delicious! And the leftovers can be used in tacos.
    It still came out really good. I left it in the oven about 9 hours and that was just a tad too much. It was a little dry in parts but for the most part the flavor was excellent and there were still some very moist portions. I do have a question for anyone out there...When I watched the show I heard him say that the garlic was TOASTED. I used dried minced garlic from McCormick. Was I supposed to toast that? I hope somebody will answer this. I would love to know if this makes a big difference in the flavor.
    This technoque makes the best pulled pork. Don't too uptight with the specific seasonings- play around with them. My family loves it when I shred it with a fork, put it in a warm flour torilla, add a little barbeque sauce, a little pepper jack cheese and nuke them for a few seconds under a damp paper towel (to steam heat). SO GOOD! Next time I make it I'm going to try it on focaccia.
    This is a very good pork recipe. It have tons of spice and flavor. I am a huge fan of the crock pot. This worked out great in the crock pot on low for 8 hours. It can out very tender.
    I loved the spice rub. It was very spicy though. I may cut back a bit next time. I made this for a dinner party and everyone loved it. I will definatly make this again. Oh, I was very worried about it being dry, but it wasnt at all.
    Pretty good recipe - my husband and in-laws really liked it. Worth making.
    do you need to add a little water to the pan when cooking?
    This pork dish is great, though I've found that the rub is enough for 2 pork butts. It also works well in the crock pot. Serve leftovers with green chiles in tortillas.
    I have made this at least 6 times since discovering. The rub recipe lasts forever as well, I'm still on my first batch. This easily competes with the pulled pork found in the south!
    Mine has been in the oven for 5 hours so far and it's dry as a bone. I just added some water and covered it with foil in hopes of bringing it back to life! Can't understand why I'm the only one that has had this problem. Also, I used Christopher Ranch roasted garlic cloves found in the chilled salad section of the store and minced them in the processor. Had a little difficulty finding the dried chipotle powder but found something similar made by Mrs. Dash that should work alright. Any ideas on why my meat is so dry compared to everyone else? Thanks.
    This was so simple and the flavors were wonderful. I couldn't find any dried chipotle so I used cayanne instead. I also did as someone suggested and used herbs de provence instead of the thyme and rosemary. It was fantastic and really easy to make.
    Pork turned out great- nice and moist. I think I will make some changes to the dry rub - to make it a little more flavorful.
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