Slow Roasted Pork Shoulder

By sandycon

Ingredients

• 1 6-7 lb. Pork Shoulder (bone-in, bone-out, either is fine)
• 2 Yellow Onion, quartered and sliced
• 6-8 Carrots, sliced into 1/2" x 2" sticks
• 10 Whole Cloves Garlic, peeled
• 1 cup Red Cooking Wine
• 1/2 cup Water
• Sea Salt, to taste
• Fresh Ground Black Pepper, to taste
• 1/2 cup Paleo Lime Mayo
• 1/2 tsp Dry Parsley
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/8 tsp Cayenne Pepper

Details

Servings 6
Preparation time 1440mins
Cooking time 1770mins
Adapted from ourpaleolife.com

Preparation

Step 1

Instructions
In a dish large enough to hold the pork shoulder, but small enough to fit in your fridge, season the pork with salt and pepper on all side, cover, and refrigerate for 24 hours, or at least overnight.
Remove from the refrigerator and let sit out for 1 hour.
Preheat the oven to 300F.
Place the pork shoulder in a large roasting pan, fatty side up. Place in the oven and cook for 4 hours.
Add the onion, carrots, garlic, red wine, water to the roasting pan and cook for an additional hour, occasionally stirring the veggies.
Remove the pan from the oven and turn up the heat to 375F. Tear (or cut, if you have to) the meat into large chunks and place back in the roasting pan. If there is no more liquid in the pan with the veggies, add a little more water, just enough to keep them from burning or drying out.
Place back in the 375F oven and cook for an additional 20 minutes.
Remove from oven and let the pork rest for 15-20 minutes before serving.
Serve with Garlic Mayo Dip (recipe follows).

Instructions

Instructions
Combine all ingredients in a small bowl.
Cover and refrigerate for 30 minutes before serving.

Instructions