Slow Roasted Herb Crusted Pork Shoulder

[mattl]

Going to a long weekend get together decided to make my slow roasted pork since Kroger had pork on sale last week.  This works with any large piece of pork, butt shoulder, whatever. I've got a 9lb shoulder so I tripled the recipe ( more garlic is always better!).  I roast it 18-24 hours in a slow oven  at 200 degrees, you can boost the temp to 275 for 6 hours or so.  When it comes out it shreds perfectly, great on a bun with drippings, barbecue sauce or simply plated with sides.

 

<ul>
<li>2 tablespoons finely chopped fresh sage</li>
<li>2 tablespoons fresh rosemary</li>
<li>10 garlic cloves</li>
<li>1 tablespoon fennel seeds</li>
<li>1/2 t. kosher salt</li>
<li>1 tablespoon cracked black pepper</li>
<li>1 tablespoon dry white wine</li>
<li>1 tablespoon olive oil</li>
<li>6-pound boneless butt pork shoulder roast (remove net)</li>
</ul>
 

Preheat oven to 200 degrees.

Blend together sage, rosemary, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.

If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.

Put pork, fat side up, in a roasting pan and roast in middle of oven for 18+ hours. Transfer roast to cutting board and let stand 15 minutes.

 

 

[luxflairguy]

Looks delicious!! Do you cover it at all? And it looks like you got an "owie" while you worked! I bet the house smells as good as the finished roast looks! Greg

 

[mattl]

No, no cover.  It's gets a bit crusty as it roasts. 

 

As for the bandages it's from a work injury about a month ago, dropped an object on my foot, smashed my big toe.  Nail is dark and ugly, just cover it since I'm barefoot or in sandals when I'm not working.

 

[vacerator]

I think

I can smell you roasting it down here Matt! Smells tasty!
I'm doing a bbq pulled pork shoulder in my smoker tomorrow.
Meijer had them on sale, sans (no) the netting. No savings club card needed.
I knew some of the Kroger higher ups and they acted like Gistapo, even when they used to work for my former company.

 

[frigilux]

I love a well-seasoned pulled pork sandwich and your rub looks great, Matt. Like you, I'm a fan of slow roasting. The Frigidaire range has a slow cook setting (Low or Hi, as with a Crock Pot) and the scent of a roast fills the house.

Will definitely try your rub recipe!

 

[vacerator]

Try Paula Deen's

oven pulled pork recipe. It's really delicious also! I cut back on the ceyenne and liquid smoke to about half of her measures.
I roast it in my cast iron dutch oven, but she used a stainless steel one, with a foil seal under the lid.

 

[mrb627]

Crock Pot?

Could you prepare this in your crock pot rather than the oven?

Malcolm

 

[frigilux]

Malcolm--- I've made pork shoulder roasts in a Crock Pot many times. I'd use the High setting for six hours for a roast that's five pounds or larger. Using the Low setting for 10-12 hours will work for smaller roasts. Either way, add a half cup of liquid (water or chicken broth) to keep the rub from burning before the roast releases its own juices.

 

[mrb627]

Thanks

I much prefer using my slow cooker in the summer months to keep from heating the kitchen.

Malcolm

 

[kevin313]

Matt - does that ever look good!!! A great way to use a pork shoulder - even better when it's on sale! I love you use of fennel seeds- will have to try it! Thanks for sharing!

 

[mattl]

Thanks for the comments, just got back to the States after spending the 4th in Canada.  The pork pretty much flew out of the pan for dinner last night, some liked it plain, some with BBQ sauce. Served it with coleslaw and fresh sliced Amish tomatoes and cut up pickling cukes from the farmer's market. For dessert  I made a "New York" style cheesecake I found online, it had a sponge cake crust.  Very moist and topped with the last of the season strawberries.

 

I see no reason you could not do the roast in a crockpot, only issue I'd see was the collection of the drippings would build up and might make the lower part tough.  I use a large broiling pan and get 1/2" of drippings there, great spooned over the hot pork.

 

[cycluxe]

Looks excellent, gonna have to try it