I keep meaning to get back to regular posting, but 4-month old babies keep you surprisingly busy. 😉 There’s not much time for cooking, much less writing blog posts! Luckily this pork shoulder has minimal hands-on time and will feed a small army. You prep it the night before you want to eat and just stick it in the oven the next morning.
SLOW ROASTED PORK SHOULDER
serves: lots
ingredients:
8-10 lb pork shoulder
3 small onions or 1 large onion, sliced
2 oranges, peel left on, sliced
6 cloves of garlic, minced
1 T fennel seeds
salt and pepper
method:
Place the onions and oranges on the bottom of a roasting pan. Score the fat side of the pork in a diamond pattern and place it on top of the onions/oranges. Rub the garlic and fennel into the pork and season with salt and pepper. Cover and marinate overnight in the fridge. The next day, uncover and roast at 275 degrees for 7-8 hours.
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The pork will be almost meltingly tender and the fat nice and crispy. You can serve it right away with the juices from the pan. Leftovers firm up in the fridge and are great browned in a skillet with a little lard. Put it in lettuce wraps with pickled hot peppers and olives. Or you can add some cumin when reheating and use the meat for taco salad along with your favorite toppings. Leftovers are also great in hash. It’s very versatile!
before:
after:
*recipe from Wegman’s*
SOURCE: Caveman Food – Read entire story here.
