Slow Cooked Pork

Total Time:
9 hr 10 min
10 min
1 hr
8 hr

about 12 servings

  • 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

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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4.3 48
I really liked making this but I would have preferred possibly brining it for more depth of flavor and moisture item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very good. I added smoked sausage to mine but it was hard to keep lit. item not reviewed by moderator and published
My family loves this, we use the left overs for BBQ sandwiches!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published

Not what you're looking for? Try:

Cajun Slow-Cooker Pulled Pork

Recipe courtesy of Food Network Kitchen