Home Cooking 43

Totally killer slow-roasted pork shoulder

Nyleve | Mar 2, 2008 03:11 PM

So I finally had a reason to use the absurdly large pork shoulder I bought about a month ago. It was about 20 lbs - a full shoulder - at about $1 a lb. I couldn't resist.

Anyway. Party weekend. On Thursday night I trimmed off all the skin, leaving a thin layer of fat on the surface. Rubbed it generously (and I mean generously) with a dry rub (recipe in Bittman's How to Cook Everything - I think it's called somebody-or-other's rib rub), put it in the roasting pan, covered with plastic and refrigerated overnight. In the morning, I stuck it in the oven at 250o F and let it cook for about 10 hours. It may have gone a little longer - maybe 12 hours. Anyway, Friday night I served it hacked into chunks (it was falling apart tender) with the pan juices (skimmed of fat) and some side dishes. Unbelievably good.

After dinner, I took all the rest of it (we'd barely made a dent) and pulled it into shreds, removing as much visible fat as I could find. Refrigerated it. Saturday evening, the shreds were mixed with all the rest of the pan juices and some of a bottle of BBQ sauce (not tons - just enough for some flavour), Reheated in the crock pot until ready to eat (late in the evening) - I have to tell you people were going crazy. Served it on small buns with miscellaneous pickly, relishy things to put on it.

This is just about the biggest bang you can get for your buck. Almost no work, really, and insanely good. I had friends begging for the recipe.

Want to stay up to date with this post?

Recommended From Chowhound