Slow Roasted Sunday Pork Shoulder
This is a simple dish that just tastes good. To do this right you need to get it into the oven about 6-7 hours before dinner. You can do it in a crockpot and it would be good. I think this way just seems to have more flavor that the crock pot version.
Ingredients:
3 to 5 lbs boneless pork shoulder or butt roast (this recipe works for bone in and bigger roasts, just adjust the slow roast oven time and ingredient volumes accordingly)
2 Tbs vegetable oil
1 tsp salt
2 tsp black pepper
1 tsp garlic powder
1 t tsp onion powder
1 tsp Trader Joe’s Chili Lime Spice
2 large onions cut into 2 inch chunks
1 lbs baby carrots
1 1/2 lbs baby red potatoes
2 cups apple juice
1 Tbs rosemary leaves
1 bay leaf
Directions:
- Preheat oven to 450 degrees.
- Score the fat cap of the pork in a crosshatch pattern, slicing no more than 1/4-inch deep into fat. Set aside, uncovered, at room temperature on a roasting pan fitted with a rack.
- Rub oil onto pork roast. In a small bowl, stir together spices. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
- Roast, uncovered, in the 450 degree oven for 45 minutes. Reduce the oven temperature to 250 degrees and continue cooking an additional ~3 hours (internal temp should be ~140F).
- Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Return roast to pan and sprinkle rosemary leaves over the roast. Add bay leaf Monitor the internal temp.
- Remove roast from oven after an additional 2 to 3 hours. The internal temp should be ~170-175 degrees F and the veggies are fork tender.
- Cover the roast with foil and let it rest for 30 minutes.
- Remove veggies with a slotted spoon. Discard bay leaf.
- Remove the fat cap and discard.
- Slice roast and serve on a platter with the veggies all around