It is going to be a long work week. I need plenty of left overs so we can make it through the week without eating junk. I don’t this tomorrow’s recipe – Shredded Pork Tacos – will count as junk.
A Slow Roasted Pork Shoulder (thanks to Meatballs and Milkshakes)
- 1 pork shoulder (approx 5 lbs)
- 2 tbsp salt
- 1 tbsp ground pepper
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp cayenne
- 1/4 cup brown sugar
- 4 sprigs of rosemary
- 6 garlic cloves, microplaned
Combine the spices, brown sugar, and garlic together. Score the skin through the fat layer but not into the meat in about a 1 inch cross-hatch. Rub the spice rub all over the pork shoulder, making sure to get inside the cuts. Place the shoulder into a baking dish with some of the rosemary sprigs below. Add a couple on top and a couple extra whole garlic cloves if you want. Place in a 350 degree oven for 4-5 hours, until the meat is tender and you can pull it apart with a fork. The skin should be crispy and the meat moist.