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Slow-Roasted Pork Shoulder with Cherry Sauce


Hmmm.... I love this recipe it's so amazing you will want to cook it this way for the rest of your life it's sweet it's salty it's Very tender, so tender while you cut it will come off on your knife! but you'll have your own opinion if you like this recipe let me know please (: and ill make sure to post more like it !

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  • 1 bone-in pork butt, 6 to 8 pounds
  • 1/3 cup kosher salt
  • 1/3 cup packed light brown sugar
  • ground black pepper (to taste)
  • 10 ounces fresh or frozen pitted cherries
  • 2 cups red wine
  • 3/4 cup gradulated sugar
  • 1/4 cup plus 1 tablespoon red wine vinegar ( to add more taste)
  • 1/4 cup ruby port


Servings 8


Step 1

1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of the roast (being careful not to cut into meat) Mix salt and brown sugar in medium bowl. Rub salt mixture over the entire pork shoulder and MAKE SURE you get it in the slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refriderate at least 12 and up to 24 hours.

2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roastto V-rack coated with non-stick cooking spray set in large roasting pan and add 1 quart water to roasting pan. (to help the sugar droppings from burning)

3. Cook roast, basting twice during cooking, untill meat is extremly tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosley tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off 1/4 cup jus; discard fat and reserve remaining jus for another use.

4. FOR THE SAUCE: Bring cherries, wine, gradulated sugar, 1/4 cup vinegar. 1/4 cup defatted jus, and ruby port to simmer in small saucepan; cook, stirring occasionally, untill reduced to 1 1/2 cups, about 30 minutes. Stir in remaining tablespoon vinegar. Cover and keep warm.

5. Using sharp paring knife, cut around inverted T-shaped bone untill it can be pulled free from roast (use clean kitchen towel to grasp bone.) Using serrated knife, slice roast. Serve. passing sauce separately

The Importance of taking things Slow

>For super-tender meat and a deeply browned crust, our roast pork shoulder takes times--about 24 hours total-- but the results are worth the wait!


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