Foolproof Slow-Roasted Pork Shoulder
A slow-roasted boneless pork shoulder with a simple spice-rub paste. Total: 2 hrs 40 mins. Prep: 20 mins. Cook: 2 hrs 20 mins. Yield: 6 to 8 servings.
ā±ļø Prep: 20 minš³ Cook: 140 min
Ingredients
| 4 lb | 1.8 kg | Boneless pork shoulder roast (Boston blade / Boston butt) |
| 1 tsp | 5 ml | Dried crushed red peppers |
| 1 tsp | 5 ml | Garlic powder |
| 1 tsp | 5 ml | Ground ginger |
| 1.5 tbsp | 23 ml | Kosher salt (not sea or table salt) |
| 1 tsp | 5 ml | Ground white pepper |
| 2 tbsp | 30 ml | Brown sugar |
| 2 tbsp | 30 ml | Extra virgin olive oil |
| 2 tbsp | 30 ml | Red wine vinegar |
Instructions
- Gather the ingredients.
- Preheat oven to 260Ā°C.
- Mix all the spice rub ingredients together 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 for 20 minutes, then lower the heat to 120Ā°C and cook until your probe thermometer reads 70Ā°C, 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. Slice and serve.
Tips:
- Because this cut of pork is boneless, you don't have to worry about hitting any bones with the thermometer, which will affect the temperature reading. As long as you insert the tip of the probe into the very center of the roast, the technique is foolproof.
- This technique will also work for a smaller roast. You will need to shorten the initial high-temperature roasting time. For a 3 pound roast, decrease by 5 minutes, from 20 minutes down to 15 minutes.