Recipe courtesy of Geoffrey Zakarian
Slow Roasted Pork Shoulder
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- Level: Easy
- Total: 21 hr 40 min (includes marinating and resting times)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 697
- Total Fat
- 49 g
- Saturated Fat
- 16 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 41 g
- Cholesterol
- 167 mg
- Sodium
- 996 mg
Pork shoulder is an economical cut of meat that is incredibly versatile, and that’s why this is my super-saver hero ingredient. You can find it for as low as $1.69 per pound. It feeds a lot of people and is better the next day, so you can turn leftovers into tacos, use it as a side for eggs, serve it over rice or in a stir-fry or pasta; the possibilities are endless. I do my rub overnight before I go to bed and cook it low and slow. The mustard, anchovy and rosemary rub goes on like a paste and gives a flavorful crust to the pork. You want to let it rest for 15 minutes, and then shred it with two forks. You can make it once and have a protein all week.
- Level: Easy
- Total: 21 hr 40 min (includes marinating and resting times)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 697
- Total Fat
- 49 g
- Saturated Fat
- 16 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 41 g
- Cholesterol
- 167 mg
- Sodium
- 996 mg
Ingredients
Pickled Red Onions:
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Directions
- In a small food processor, add the rosemary, anchovies, garlic, brown sugar, cumin, mustard, salt, pepper and olive oil. Process to form a thick paste.
- Score the fat cap of the pork shoulder. Spread the paste all over the pork, covering evenly. Place the pork in a baking dish or on a sheet pan and cover with plastic wrap. Let marinate in the refrigerator for 12 to 24 hours (preferably for the whole 24 hours).
- Take the pork out of the refrigerator 1 hour before cooking. Preheat the oven to 200 to 250 degrees F.
- Place the pork shoulder on a sheet pan fitted with a rack. Roast the pork until the internal temperature of the roast registers 200 degrees F, 8 to 9 hours, or overnight.
- Remove the pork from the oven and transfer to a cutting board. Let rest for at least 15 minutes or up to 30 minutes before shredding the meat with two large forks.
- While the meat is resting, pour the pan drippings from the sheet pan into a medium saucepan. Add 1 cup water to the sheet pan and scrape to loosen the browned bits from the bottom of the pan; add to the saucepan. Bring the sauce up to a boil, then simmer until slightly thickened, 3 to 4 minutes. Drizzle some sauce over the shredded pork and toss to coat. Adjust the seasonings.
- Serve the pork on the cutting board or a platter, topped with the scallions, Pickled Red Onions, Fresnos, baby arugula and a drizzle of the pan sauce.
Pickled Red Onions:
Yield:
1/2 cup
- Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.
