Slow-Roasted Pork Shoulder
Author: Heather Bursch
  • 3½ - 4 lb boneless pork shoulder roast
  • 1½ tablespoons of dijon mustard
  • 2 teaspoons of salt
  • 1 tsp ancho chili powder, chili powder or paprika
  • ¼ tsp cayenne
  • ½ tsp ground pepper
  • 1 large garlic clove crushed
  1. The pork roast will probably have a thicker cut of fat on one side. I like to trim this down a little, don't remove it all. Leave no more that ¼ inch layer of fat. This is the bottom.
  2. Set your meat fat side down on a large piece of plastic wrap and spread mustard over the top.
  3. Combine your salt, chili powder, cayenne, pepper and garlic in a small dish. Sprinkle mixture on top, rubbing into your mustard with a spoon, spreading the top and sides of your meat.
  4. Wrap up your meat with your plastic wrap and set in a dish to refrigerate for at least 3 hours or overnight.
  5. When ready to cook, preheat your oven to 325°.
  6. Line a shallow pan, or cookie sheet with sides, with tinfoil. Lay a metal rack on top of foil. Unwrap your meat from the plastic wrap and set on the rack uncovered, fat side down.
  7. Roast for 3 hours uncovered. At this point, cover your meat with 2 layers of foil and return to roast for at least another hour. At the 1 hour mark, check your meat's temperature with a meat thermometer poked right through the foil. If the meat is not quite at 190° you can return it to the oven for another hour or so. If your thermometer reads at least 190° then remove it from the oven. Keep it covered and let it rest for another 30 minutes to an hour, undisturbed.
  8. When it is time to serve, uncover meat, set on a plate with 2 serving forks, and pull apart into pieces as you like.
*If you opt for a larger cut of meat, say 6 lbs, double your spices and mustard and increase your cooking time to 4 hours uncovered and 2 hours covered.
Recipe by She Made It She Might at