Slow Cooked Pork

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Picture of Slow Cooked Pork Recipe Photo: Slow Cooked Pork Recipe
Rated 4 stars out of 5
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  • Read 47 Reviews
Total Time:
9 hr 10 min
Prep
10 min
Inactive
1 hr 0 min
Cook
8 hr 0 min
Yield:
about 12 servings
Level:
Easy
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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.

Print Recipe

Wine Suggestion for This Recipe

Pinot Noir

Pinot Noir

Delicate, floral red wine

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Newest Ratings and Reviews

Read all 47 reviews

  • 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.

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  • 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.

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  • 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.

    people found this review Helpful.
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