| Level: | Easy |
| Total: | 9 hr 10 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 8 hr |
| Yield: | about 12 servings |
Ingredients
- 1 cup Roasted Garlic Rub, recipe follows
- One 6-pound boneless pork shoulder or butt roast (not tied)
- 2 cups roasted minced garlic
- 5 tablespoons salt
- 1/4 cup coriander seeds, ground and toasted
- 2 tablespoons mustard powder
- 4 tablespoons dried chipotle pepper, ground
- 2 tablespoons dried thyme
- 5 tablespoons dried rosemary, finely chopped
- 5 tablespoons lemon zest
- 2 1/2 teaspoons black pepper
Instructions
- Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
- Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 455 |
| Total Fat | 32 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 31 g |
| Cholesterol | 121 mg |
| Sodium | 604 mg |
Reviews
Excellent. I used this for both port and a roast. Used a slow cooker instead. A couple of hour in an pulled the pork about (the roast I had to cut) so all the meat would have the flavoring.
Perfect! Only cooked 5 1/2 hours and took out at 145 degrees inner temperature. Let it rest covered with foil. Really juicy! Can’t wait for leftovers! P.S. I roasted 8 heads of garlic & that came to the 2 Cups needed for the rub.
I really liked making this but I would have preferred possibly brining it for more depth of flavor and moisture
First off, I LOVE this rub! It is so savory and delicious but — it is way too spicy! Next time I will only add about 1.5 Tbs of Chipotle. Also, Chiarello calls for 2 cups “roasted chopped garlic” but doesn’t explain how to roast the garlic…but LOVE the rub modified.
Okay, I apparently did something wrong with this one. I used all of the rub that I made on the pork shoulder. I ground it together well in my food processor. After cooking for 8 hours, the crust was hard and VERY salty. I had to remove all of the crust in order to eat. What did I do wrong? I did think 5Tbs of salt seemed like a lot.
Great flavors! Highly recommend. Flavorful and moist.
Since its just the two of us, I used half of a 6 pound pork roast and half the spices.
Cooked at 275 for 3 hours in high wall casserole or dutch oven. Added 1 1/2 cups of hot chicken broth, covered tightly with foil allowing for room above the roast and cooked for another 3 hours.
After resting time, remove the excess spices from top and reserve. Shred pork and add back to the cooking liquids. The reserved spices can be used as a base for au jus with chicken stock.
Very good. I added smoked sausage to mine but it was hard to keep lit.
My family loves this, we use the left overs for BBQ sandwiches!!!
I make this often… decided to rate it when the stars went to 4. I put it in the oven before bed and wake to wonderful smells. I let it rest while I get ready for work, I pull the pork while it is warm and and then place it in the fridge on my way out the door. 10 hours later, I can take off the congealed fat and reheat the incredible goodness. We have a delicious pulled pork dinner w/ cornbread and slaw the first night, thenI use it in tacos, and w/ BBQ sauce in sandwiches. It gives me 3 cheap delicious meals for the family for the week.
I want to make this tomorow. I have some questions from anyone who has made it- my pork has a thick layer of fat on, should I leave it all on or trim most of it off? Also, I need a good carolina style bbq sauce to serve it with and want to make my own? ANy recipes/suggestions? I know it should be vinegar based, not sure of what else to add. Or I could buy some..