Six-Hour Pork Roast

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I've made this dish several times and everyone enjoys it. I tend to double to triple the paste rub, butterfly the pork, place the paste on the inside and let it sit overnight. When cooking the pork I first line the bottom of the roasting pan with onions. Begin shredding the pork at the 4 hour point,mixing it with the onions and drippings. It allows the middle of the pork to finish cooking during the last two hours.

Great as pulled pork sandwiches... even better as enchiladas.

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The pork was incredibly flavorful and juicy. My husband and a guest raved about it. I'll definitely make this again.

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Great flavor. Incredibly moist and tender.

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I love this recipe!!! Always tender, juicy, delicious and sooooooooo many ways to fix the leftovers...which isn't too often. Most of the time I do use the bone in roast, I have used both with excellent results.

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I have made this a couple of times. My husband doesn't really care for portk roast usually but this is to die for and easy. I ran out of time the first time making this so I followed the directions down to cooking time. I put mine in a Reynolds Oven Bag (large size and followed cooking instructions for bags. It turned out great and when my husband got home the aromma, wow, was to die for. He has asked for it again and told friends and relatives how great it was.

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I have never made a pork roast that is this juicy and tender. I thought the spice
rub was great, but only used two teaspoons of kosher salt and a bit less pepper. Every ounce was moist and delicious. A knock-out meal served with
mashed potatoes, gravy and a vegetable!

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the marinade/rub was delicious and penetrated all through the meat. perfect amount of salt and taste.

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Hi I was just wondering do I cover the roast while its in the oven, it doesn't say??

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I have made this roast several times to rave reviews. The house always smells wonderful when it is cooking. I too cut back on the salt. I have never been able to find a 6-pound roast, usually 3-4 pounds at best. I still use the same amount of herbs and spices though. Maybe having a larger roast qualifies the amount of salt?

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If you make this using a Boston butt as specified you'll be left with a nasty plate of undercooked meat. I cooked HALF a shoulder for 5 hours and it was still underdone. I had to throw it all into the crockpot for another 5 hours to approach "edible". This amount of time may work with a different cut of pork, but not with a shoulder. Double it at least.

All that bad stuff out of the way - the spice paste is great. Some who find it too salty, may have purchased pork with a salt solution added in packaging. Look for fresh pork without added water and salt - it will make a big difference in flavor.