just me

Low ‘n’ Slow Pork Roast

In Pork on May 31, 2010 at 12:00 pm

The smell of this cooking will torture you all day.

Who doesn’t love sweet, tender, fall-off-the-bone pork? It’s a summer staple, and an economical one at that. I bought a seven pound pork shoulder for $10, we’ve already eaten one meal off of it, and it looks like there’s at least two more to go. Of course, that’s barring a Gorilla binge night – I’m using it for pulled pork sandwiches later this week, and who knows where that will lead!

Fall. Off. The. Bone.

For those of you who think that a pork roast is a cheap way to make leather, listen: the secret is to cook it at a low temperature for a VERY long time. Like, all day. The other secret is to buy a pork shoulder that still has the skin on it. I know, it’s kind of gross to handle when it’s raw, but that thick skin keeps the meat from drying out. And underneath that skin is a healthy layer of fat that liquefies during cooking, making the roast basically self-basting. Not to mention that once the roast is cooked and you cut the skin off, it makes an absolutely awesome doggie treat.

Low ‘n’ Slow Pork Roast

This is so easy, I don’t even need to format it like a recipe.

Buy a pork shoulder with the skin still on.

Cover a cookie sheet with two layer of aluminum foil.

Slice a large sweet onion into thick slices, and arrange in a single layer on the cookie sheet. This will be the base for your roast.

Unwrap and rinse your pork shoulder, and stab it several times with a sharp knife. No, I am not advocating violence against pigs, just stay with me.

Shove a peeled garlic clove into each of those holes. Aha! See?

Rub the shoulder with a generous amount of salt and pepper, and place on the cookie sheet, atop the onions.

Put the cookie sheet in a 225 oven and leave it there for about 8 hours. Seriously. Don’t check on it, don’t baste it, don’t open the door and poke it. Just leave it.

Come back later and dig into the best pork you’ve ever had, and you didn’t even need a smoker to do it!

You’re welcome.

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  1. […] you made the pork roast, right? And you saved the bone, right? You better have saved the bone. There is no waste in […]

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