Geoffrey Zakarian makes his Slow-Roasted Pork Shoulder, as seen on The Kitchen, Season 32.
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
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.

Ingredients

Pickled Red Onions:

Directions

  1. 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.
  2. 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).
  3. Take the pork out of the refrigerator 1 hour before cooking. Preheat the oven to 200 to 250 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  1. 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.