Slow Roasted Pork Shoulder

Here we go.  Get ready for Fall meals again.  My favorite.

I made the slow roasted pork shoulder (also called picnic or Boston butt roast) for dinner this Sunday for the family.  Fall off the bone delicious.  Takes about 4 to 5 hours of roasting, but it is well worth it.  This roast is for Sundays.  The reason is that you have to start it a day early, so keep that in mind.

Ingredients

1 beautiful 7 to 8 lb. bone in pork shoulder (Boston butt)

3 t. black peppercorns

2 tsp fennel seed

3 T kosher salt

1/4 C. sugar

2/3 C. apple cider vinegar

2/3 C. brown sugar

Directions:

Start a day ahead.  Place your pork in the bottom of a deep oven safe, heavy dutch oven or roaster.  Using an electric coffee grinder (or morter and pestle) grind pepper and fennel seed until very small.  In a bowl, blend together pepper and fennel seed mixture with salt and sugar.  Be sure to use kosher salt.  If you use table salt, it will be too salty.  Cover the pork with the mixture and cover tightly with plastic wrap.  Place in the refrigerator for 3 hours or overnight (preferred).

The next day, turn your oven on to 325 degrees.  Pour out liquid and lightly rinse pork.  Place in the baking pan.  Pour 2 cups boiling water over the top and cover tightly with foil.  Roast pork for four hours.  It will steam in the waterbath.  Check on it once or twice to make sure there is enough water in the bottom of the pan.  When the pork has completed cooking, the temperature of the meat will register about 190 to 195 degrees.  Remove from oven and turn on the broiler to heat.

In another bowl, add the vinegar and brown sugar.  Mix well.  Poor in pan juices and stir until combined.  Pour over the top of the pork and broil for about 10 minutes watching carefully so the sugars don’t burn.  It should have a very nice, deep, dark crust.  Heavenly.

When it has completed cooking, let it rest.  Carefully transfer to a nice serving platter of proportionate size and poor pan juices over the top.  Serve hot.

This roast is really enjoyable and your guests will be over the moon.  The only problem you will have making this dish is buying a big enough roast!  Everyone wants seconds!

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