Slow Cooked Pork

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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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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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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.

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Very good. I added smoked sausage to mine but it was hard to keep lit.

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My family loves this, we use the left overs for BBQ sandwiches!!!

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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.

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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..

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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!

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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.

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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!