Slow Roasted Pork Recipe
Make Slow Roasted Pork Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Aromatics and Finishing
Method
Pork and Marinade
- 1
Trim and dry
Pat the pork shoulder dry with paper towels. Trim any excessively thick fat cap if desired, leaving about 1/4 inch for flavor and moisture.
- 2
Make rub
In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, dried oregano, and ground cumin. Mix until uniform.
- 3
Apply oil and rub
Rub the pork all over with olive oil, then massage the dry rub into every surface of the meat, pressing so it adheres. Let rest at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (if refrigerating, let come to room temp 30–60 minutes before roasting).
- 4
Prepare liquids
Whisk together apple cider vinegar and chicken broth (and optional apple juice if using). This will be added to the roasting pan to keep the meat moist and create a braising environment.
Aromatics and Finishing
- 5
Preheat oven
Preheat the oven to 275°F (135°C). Position a rack in the lower-middle of the oven to allow gentle, even heat and room for a roasting pan with a lid.
- 6
Arrange aromatics
Place the sliced onion in the bottom of a heavy roasting pan or Dutch oven to form a bed. Scatter smashed garlic cloves, thyme sprigs, and bay leaves over the onions. If using apple slices, tuck them among the aromatics.
- 7
Add pork to pan
Set the rubbed pork shoulder on top of the aromatics, fat-side up. Pour the broth-and-vinegar mixture into the pan around (not over) the pork so it stays on the bottom and creates steam during cooking.
- 8
Cover and slow roast
Cover the pan tightly with a lid or heavy-duty foil to seal in moisture. Roast in the preheated oven for 3 to 4 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is very tender and pulls apart easily. Check once at about 2 hours to ensure there is still liquid; add a few tablespoons of water or more broth if the pan is dry.
- 9
Uncover and brown (optional)
For a deeper crust, remove the lid for the last 30–45 minutes of cooking and increase oven to 375°F (190°C), or transfer the roast to a 450°F (230°C) oven for 10–15 minutes to brown the exterior. Watch closely to avoid burning.
- 10
Rest and shred
Transfer the pork to a cutting board and tent loosely with foil. Let rest for 15–20 minutes to allow juices to redistribute. Use two forks to pull the meat into shreds, discarding any excessive fat or connective tissue. Skim any fat from the pan juices and reserve the liquid.
- 11
Finish and serve
Return shredded pork to the warm pan juices (or add a few tablespoons of the reserved liquid) to keep moist. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley and serve warm alongside desired sides or in sandwiches/tacos.