Why slow roast pork shoulder?

Pork butt is naturally very tough, but if it is cooked slowly it will become very tender. The meat comes from a part of the animal that does a lot of work and has a lot of connective tissue, so that means that the roast needs time. What happens is the natural collagen in the meat will break down into gelatin. In other words, pork will get tender after cooking slowly at a low temperature for a long time. The key is to not do it so fast that the meat seizes and thus squeezes out the moisture. In a home kitchen, a 300 degree oven is just right. Depending on your roast the meat can take any where from 5 to 7 hours.

How can you tell when it is done?

To test for doneness it’s all about feel. Start checking if the meat is done at 5 hours. The way I do this is with a fork. I just push the fork down into the meat as far as it will go, then pull it out. If it meets any resistance, the pork roast can probably cook a little longer.

How to make this slow roasted pork shoulder ahead

Since the pork already requires a decently long marinating time, it already is kind of a make-ahead recipe. However, you could place the pork in the marinade up to 2 days ahead.

How to store leftovers

Store the shredded or sliced pork in an airtight container for 3 to 4 days. Reheat in the microwave or in the oven.

Slow Roasted Pork Shoulder with Fennel, Lemon and Rosemary

Description

This meltingly tender Pork Roast is full of flavor! And you will not believe how incredibly easy it is to roast a pork shoulder! This festive Italian inspired version makes a perfect celebratory dinner for the Holiday Season!

Ingredients

Units Scale

2 cloves garlic finely grated
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons fennel seed
2 teaspoons chopped fresh thyme
2 teaspoons coarse kosher salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon pepper
4.5 pound to 5.5 boneless pork butt
1/3 cup dry white wine
1 1/2 cup chicken broth divided
2 teaspoons cornstarch

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Instructions

Mix garlic, lemon juice, olive oil, fennel seed, thyme, salt, pepper and rosemary in a small bowl. Rub mixture all over the pork and inside where the bone was removed. Tie the roast together with butcher twine. Place pork in a 2 gallon x-large re-sealable bag or in a baking dish. Seal bag or cover the baking dish with plastic wrap and refrigerate 12 to 24 hours.
Preheat oven to 300 degrees F.
Place a roasting rack in a roasting pan. Coat the rack with cooking spray. Remove the pork from the bag or baking dish and set on the rack, skin side up. Roast until the pork is very tender when tested with a fork, if the meat gives away very eaily then it is tender. Furthermore the roast will reach an internal temperature of 180-185 degrees, 5 to 7 hours. Remove the pork from the oven and allow to rest 15 to 30 minutes. Or rest longer wrapped in foil and swaddled in a cooler.
While pork rests, remove rack from the roasting pan. Pour excess pork fat off into a dish or can to discard. Add wine to the roasting pan. Set roasting pan over medium-high heat. Bring to a simmer while scraping up browned pieces from the pan. Add 1 cup broth and return to a simmer. Whisk cornstarch with the remaining ½ cup broth and drizzle into the simmering broth mixture in the pan. Bring to a boil while whisking and simmer until desired consistency, 2 to 4 minutes. Strain into a gravy boat.
Remove twine. Shred or slice the pork and serve with the sauce.

Notes

Cooking Tip:

For any and all slow-roasting tips, check out the tips section above!

Prep Time: 25 minutes
Cook Time: 7 hours
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Calories: 345
Fat: 27 g
Saturated Fat: 9 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 24 g