|Recipe from: thehautemeal|
Image Credit: Stephanie
So-Low Slow-Roasted Pork Shoulder
“I love making pork roast. It requires very little preparation, no maintenance, and it comes out perfect every time.” Stephanie
1 Pork shoulder, about 6lbs
1/4 cup brown sugar
1 and 1/2 tbsp kosher salt
1 tbsp chili powder
1/2 tsp onion powder
1/2 tsp dried marjoram (thyme is fine)
Healthy pinch of cinnamon (about 1/8 teaspoon)
Meat Injection (optional):
1/4 cup fruit juice (apple preferred, orange is fine)
1/4 cup white wine
1/4 cup water
2 tbsp Worcestershire sauce
1 tbsp cider vinegar
Preheat the oven to 225 degrees.
Combine the dry rub ingredients, and rub them all over the roast, massaging the spices
thoroughly into the meat.
Pretend you’re giving that pork roast a spa day, and get all up in the nooks and crannies.
Yeah, I’m just full of perverse imagery today.
If you’re doing a meat injection (*giggle*), combine the liquid ingredients in a measuring cup, and use a marinade injector to insert the seasoned liquid into the meat.
Place the meat in a roasting pan with the fattiest side facing up, and put it in the oven
Now walk away.
Go run some errands, shop, play video games, sleep, or whatever you feel like doing for
about 8 hours.
At the end of the cooking time, remove the roast from the oven.
Try to resist pulling off little morsels of the meat.
Let the roast rest for as long as you can manage (preferably 15 to 20 minutes), and then do
with it what you will.
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