Pork shoulder is an economical cut of meat that is incredibly versatile, and that’s why this is my super-saver hero ingredient. You can find it for as low as $1.69 per pound. It feeds a lot of people and is better the next day, so you can turn leftovers into tacos, use it as a side for eggs, serve it over rice or in a stir-fry or pasta; the possibilities are endless. I do my rub overnight before I go to bed and cook it low and slow. The mustard, anchovy and rosemary rub goes on like a paste and gives a flavorful crust to the pork. You want to let it rest for 15 minutes, and then shred it with two forks. You can make it once and have a protein all week.
| Level: | Easy |
| Total: | 21 hr 40 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons chopped fresh rosemary
- 3 oil-packed anchovies
- 2 cloves garlic
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 2 tablespoons Dijon mustard
- 1 tablespoon kosher salt, plus more as necessary
- 2 teaspoons freshly cracked black pepper, plus more as necessary
- 1/4 cup olive oil
- One 5- to 6-pound bone-in pork shoulder
- 3 scallions, sliced
- Pickled Red Onions, recipe follows, chopped
- 1 Fresno chile, sliced
- 2 cups baby arugula
- 2 cups white wine vinegar
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon pickling spice
- 1 red onion, sliced 1/4-inch thick
Instructions
- In a small food processor, add the rosemary, anchovies, garlic, brown sugar, cumin, mustard, salt, pepper and olive oil. Process to form a thick paste.
- Score the fat cap of the pork shoulder. Spread the paste all over the pork, covering evenly. Place the pork in a baking dish or on a sheet pan and cover with plastic wrap. Let marinate in the refrigerator for 12 to 24 hours (preferably for the whole 24 hours).
- Take the pork out of the refrigerator 1 hour before cooking. Preheat the oven to 200 to 250 degrees F.
- Place the pork shoulder on a sheet pan fitted with a rack. Roast the pork until the internal temperature of the roast registers 200 degrees F, 8 to 9 hours, or overnight.
- Remove the pork from the oven and transfer to a cutting board. Let rest for at least 15 minutes or up to 30 minutes before shredding the meat with two large forks.
- While the meat is resting, pour the pan drippings from the sheet pan into a medium saucepan. Add 1 cup water to the sheet pan and scrape to loosen the browned bits from the bottom of the pan; add to the saucepan. Bring the sauce up to a boil, then simmer until slightly thickened, 3 to 4 minutes. Drizzle some sauce over the shredded pork and toss to coat. Adjust the seasonings.
- Serve the pork on the cutting board or a platter, topped with the scallions, Pickled Red Onions, Fresnos, baby arugula and a drizzle of the pan sauce.
- Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 697 |
| Total Fat | 49 g |
| Saturated Fat | 16 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 41 g |
| Cholesterol | 167 mg |
| Sodium | 996 mg |
Reviews
Absolutely spectacular! I had a larger roast and took it out of the oven after 9 hours and at 185 degrees and covered it in foil for a 20 minute rest. It was excellent, I sliced half of it hoping to shred the rest for a second meal. Nope. My crew ate the whole thing! That’s the best kind of praise.❤️
Just wanted to share – we are making a 3 pound bone in pork shoulder. Doing everything according to recipe (smells delicious). I thought the cooking time would be reduced since our pork shoulder was smaller. Nope. It’s still not at 200. Been in the oven since 2:30 and it’s now almost 8:00. Internal temp right now is 160. Suggest planning for the entire time slow roasting regardless of size. I’ll report back once we have it – but I can confidently say I think it will be fabulous!
After seeing this yesterday, I sent hubby out for the few missing
ingredients and had it marinading in no time. I like to make a new recipe exactly like the original recipe the first time and I won’t change a thing. It was especially good with the arugula and pickled onions! Home run!
ingredients and had it marinading in no time. I like to make a new recipe exactly like the original recipe the first time and I won’t change a thing. It was especially good with the arugula and pickled onions! Home run!
I’ve made this twice. I used my slow cooker instead of the oven. This is a fabulous recipe!!! Raves from my family and guests.
Although i didn’t make it yet, since the oven is cooking at 200 – 250, could I use my smoker instead. My electric smoker basically runs at that temp, and I could choose to use or not use wood chips. I would think running 8 – 10 hours on a 115v circuit is probably cheaper than running 230v. Plus I’m not heating my kitchen
I doubled the marinade and it worked well to coat the pork like I remember on the show. I roasted at 250 for about 9 hours and it got a nice crispy crust. It didn’t quite shred but I sliced it and it was perfect. I also separated the drippings (very flavorful) and made gravy using additional chicken broth to serve with roasted potatoes. I made Ryan Biegel’s pickled onions instead because I didn’t want to buy a $9 jar of pickling spices, and I really enjoyed eating the meat and onions together. Made Cubano sandwiches for lunch with the leftovers and I put the rest in the freezer for another not invented dinner. Would definitely make again!
Perfect. Low and Slow and Self- basting. Thanks to The Kitchen and GZ. Saw the show… cooked the roast… loved the meal!!
Made this twice and loved it each time. So tender and full of flavor! The pickled onions add a nice tangy crunch.
Why roast to 200 degrees? Is this some stupid safety thing by FN lawyers to prevent rubes from under cooking the roast?
I made this for Thanksgiving this year. After 50 years of turkey, I figured it was time to change things up. OMG it was delicious! I started marinating Tuesday night and put in the oven on Wednesday night. I served the pulled apart meat with taco fixings, and BBQ sauce and buns. My guests loved it!