Foolproof Slow-Roasted Pork Shoulder

INGREDIENTS

- 1.5kg boneless pork shoulder roast
- For the Spice Rub:
- 1 teaspoon dried crushed red peppers
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 1/2 tablespoons kosher salt (not sea salt or table salt)
- 1 teaspoon ground white pepper
- 2 tablespoons brown sugar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar

Serves :

Cooking time:

METHOD

Gather the ingredients.
Preheat oven to 260 degrees.
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 120 degrees and cook until your probe thermometer reads 60 degrees, which will take another 2 hours or so. The exterior of the roast will be a beautiful brown colour.
Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes (during which time the temperature will continue to rise until it reaches the target temperature of 62 degrees).
Slice and serve.

Recipe from thespruceeats.com

RELATED RECIPES

Baked Lemon Grass and Chilli Chicken

Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Chicken

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Chicken

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...

The Butcher's Block

Sign up to The Butcher’s Block for weekly meat specials at the Mad Butcher, emailed straight to your inbox.