Photo: Slow Cooked Pork Recipe
Ingredients
- 1 cup Roasted Garlic Rub, recipe follows
- 1 (6-pound) boneless pork shoulder or butt roast (not tied)
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:
- 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
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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By kalindithompson
on November 24, 2012
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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.
By Alli Red
on August 23, 2012
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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.
By NWFlyGuy
on February 04, 2012
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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.
Read all 47 reviews