Slow Roasted Pork Shoulder

By fuzzygroup

Ingredients

• 1 6 to 8 lb bone in pork butt (can be done with 4 lb but then only roast for 3 hours)
• 1/3 cup kosher salt
• 1/3 cup light brown sugar

Preparation

Step 1

1. Pat pork dry with paper towels. Using knife, score fat cap at 1" intervals in cross hatch patterns. Combine salt and sugar in bowl and rub mixture over entire pork shoulder and into slits. Wrap tightly in plastic wrap and refrigerate for 12 hours to 1 day.

2. Adjust oven rack to lowest position and heat oven to 325. Unwrap roast, brush off extra salt and season with pepper. Transfer roast to V-rack coated with vegetable oil spray in roasting pan and add 4 cups water to roasting pan.

3. Cook roast, basting twice during cooking until meat is very tender and meat near but not touching bone registers 190 degrees, 5 to 6 hours (3 to 4 hours for 4 lb roast). Transfer roast to carving board. Tent loosely with foil and let rest for 1 hour.

4. Pour juices into fat separator and let sit for 5 minutes. In sauce pan, heat oil and make a light roux cooking the flour for 3 minutes (3 tbsp flour). Add enough of the drippings to make gravy.

Serve with cornbread and whipped potatoes. Feast away.