Slow-Roasted Pork Shoulder

Name: Slow-Roasted Pork Shoulder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons sherry vinegar or balsamic vinegar; 113 grams carrot , rinsed and sliced; 1 Tbsp coarse salt; 118 milliliters oloroso or cream sherry; 0 teaspoons dried hot chile flakes; 1 teaspoon dried thyme; 946 milliliters fat-skimmed chicken broth; 71 grams head garlic; 1 teaspoons fresh-ground pepper; 283 grams onion , peeled and sliced; 2 teaspoons dried oregano; 3 kilograms bone-in, skin-on fresh pork picnic shoulder

You can never have too many main course recipes, so give Slow-Roasted Pork Shoulder a try. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains around 34g of protein, 12g of fat, and a total of 288 calories. This recipe serves 10. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have balsamic vinegar, thyme, coarse salt, and a few other ingredients on hand, you can make it. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Instructions

Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.

Ingredients you will need

Garlic

Garlic Paste

Oregano

Pepper

Herbs

Ground Meat

Thyme

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Mortar And Pestle

Roasting Pan

Roast in a 450 oven (see notes) until deep golden brown, 40 to 45 minutes.

Equipment you will use

Oven

Remove pan from oven and scatter onion and carrot slices around pork.

Ingredients you will need

Carrot

Onion

Pork

Equipment you will use

Oven

Frying Pan

Pour 1/4 cup sherry and 2 cups broth into pan.

Ingredients you will need

Sherry

Broth

Equipment you will use

Frying Pan

Add chile flakes. Baste pork with some of the pan juices. Reduce oven temperature to 225 and bake until a thermometer inserted through the center of thickest part at bone reads 170 to 175, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you're ready to serve, reduce oven temperature to 160 and hold in oven up to 4 hours.

Ingredients you will need

Red Pepper Flakes

Bone

Pork

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

About 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place.

Ingredients you will need

Pork

Pour the remaining 1/4 cup sherry and 2 cups broth into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes.

Ingredients you will need

Sherry

Broth

Equipment you will use

Roasting Pan

Pour through a wire strainer set over a bowl, pressing on vegetables (discard vegetables); you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar.

Ingredients you will need

Vegetable

Vinegar

Equipment you will use

Sieve

Bowl

Lift skin off pork and cut it into bite-size chunks or strips; pile on a platter. Slice meat across the grain and arrange on platter.

Ingredients you will need

Grains

Meat

Pork

Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

NOTES: You may need to order the pork from your meat market in advance. Monitor oven temperature with a thermometer before starting, and adjust temperature as needed. If you hold the roast in the oven after it is done, check to see if oven is still on after 12 hours of continuous use; some ovens turn off automatically. A convection oven is not recommended. For extra-crisp cracklings, pull skin off cooked pork, separate into bite-size pieces, and place in a shallow pan.

Ingredients you will need

Cooked Pork