Quite possibly the easiest recipe that renders the most scrumptious pork shoulder… it does require some fore thought but is definitely worth the prep. It cooks itself to perfection in a low and slow method. I chunk the pieces off of the shoulder as opposed to slicing or pulling them. I season the shoulder the day before and leave it uncovered in the refrigerator overnight. This allows the outside of the meat to dry out rendering a crusty finished roast.
- 3 – 5 pound pork shoulder (the weight of the shoulder does not change the recipe, just the cooking time)
- 3 T toasted fennel seeds, ground
- 1 T chopped rosemary
- 1 T chopped thyme
- 6 cloves of garlic, grated
- 1 T Sous Salt Fennel & Shallot
- 2 t ground pepper
- 1/2 c olive oil
In a food processor process all of the herbs, garlic, Sous Salt & pepper. Drizzle the olive oil so you have a paste. Rub the roast all over and place it on a rack so that the air can get to the bottom of the roast as well. Place in the refrigerator overnight to season. You can skip this step if you decided at the last minute to cook a roast that will take 6 hours to cook!
Take the roast out of the oven and let it warm up before you put it in the oven. I usually get up in the morning and take the roast out for an hour.
Preheat the over to 250 degrees. On a rack in a roasting pan place the pork should fat side up in the middle of the oven. Roast until the interior temperature reaches 190 degrees. For a 5 pound roast that should take about 5 – 6 hours. If you would like an au jus put some wine in the bottom of the roasting pan. The pan drippings will cook with the wine to produce a heavenly sauce.
Let it sit about 15 minutes for the juices to settle and then pull the shoulder apart.