Slow Roasted Pork Shoulder
We make a couple of versions of the shoulder roast, but this simple one is our go to recipe for putting a delicious meal together with very little fuss. The long cooking time of a slow roast renders most of the fat from the shoulder while the roast is in the oven, while also breaking down the tough muscle fibers, leaving the meat tender on the inside, and crispy on the outside. Pork shoulder goes well with roasted root vegetables, over polenta, with a simple salad, or tucked into tacos or sandwiches. Serves 4-6.
3-4lb Pork Shoulder
Salt and Pepper
Red pepper flakes
A mix of sage, rosemary, fennel, thyme (any combination)
Trim off any excess fat and, using butchers twine, tie the pork shoulder into a tight round oblong shape—the goal is to have it a relatively consistent size. 8-24 hours in advance, season the meat with salt and pepper, red pepper flakes, and chopped herbs. The next day, bring the shoulder to room temperature and roast in a heavy roasting dish at 350 degrees for about 3 hours, or, 400 degrees for about 2 hours and 15 minutes. Half an hour before the meat is done, remove it from the oven and spoon the drippings at the bottom of the pan over the roast. Return to oven to finish cooking. When finished, the meat should be very tender and should separate easily. Allow 15-20 minutes to rest before carving.