Slow-Roasted Pork Shoulder

By LaurenBoyle

Ingredients

• 1 4-5 pound boneless pork shoulder at room temperature, rolled and tied
• 6 leaves fresh sage finely chopped
• 6 fennel fronds, finely chopped
• 1 tablespoon sea salt
• 1 tablespoon black pepper
• 1 cup apple cider or unfiltered apple juice (I ended up using about 1 1/2)

Preparation

Step 1

1.) Preheat the oven to 325 degrees F
2.) Rub the pork all over the sage, fennel, salt, and pepper. Place the pork, fatty side up, in a large Dutch over or ovenproof skillet. Pour the cider and 1/2 cup of water around the pork. Cover with a lid or aluminum foil and roast the pork, undisturbed for 3 hours. Uncover and cook for another 30 to 40 minutes or until the skin is crisp and the pork breaks apart easily with a fork. Remove the pork from the oven and let it rest for 10 to 15 minutes before cutting into it. Serve warm.

Note: Add an additional 30 minutes of cooking per pound of pork shoulder.