SLOW ROASTED PORK SHOULDER ROAST

By porklion

This technique will also work for a smaller roast. We tested this recipe on a 3-pound pork shoulder, and the only adjustment required was to shorten the initial high-temperature roasting time by five minutes, from 20 minutes down to 15. Everything else stays the same.

Ingredients

• 3 1/2 to 4 lbs. boneless pork shoulder roast
• 1 tbsp. dried crushed red peppers
• 1 tsp. garlic powder
• 1 tsp. ground ginger
• 1 1/2 tbsp. Kosher salt (NOT sea salt or table salt)
• 1 tsp. ground white pepper
• 2 tbsp. brown sugar
• 2 tbsp. extra virgin olive oil
• 2 tbsp. red wine vinegar

Details

Servings 6
Preparation time 20mins
Cooking time 180mins
Adapted from thespruce.com

Preparation

Step 1

Preheat oven to 500 F.
Mix all the ingredients together (everything but the roast itself) in a small bowl to form a paste. Smear it all over the roast. (You might have some left over, depending on the size of your roast.)
Place the seasoned pork shoulder in a roasting pan with a rack and transfer it to the oven. Roast at 500 F for 20 minutes, then lower the heat to 250 F and cook until your probe thermometer reads 140 F, which will take another 2 hours or so. The exterior of the roast will be a beautiful brown color.
Remove the roast from the oven, cover it loosely with foil and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F. Then slice, serve, and enjoy, while marveling at its perfect juiciness.