The "bark" on this slow roasted pork shoulder is delectable! Well worth the wait!
4 Pounds boneless pork shoulder (I use two pork shoulders, each weighing approx. 2 lbs. This cuts down on cooking time.)
2 Tablespoons maple syrup
¼ Cup light brown sugar
1 Tablespoon Dijon mustard
1 ½ Teaspoons dried thyme
4-5 Cloves garlic (minced)
½ Teaspoon ground chipotle chile powder
salt and pepper
Slow Roasted Pork Shoulder is an ideal choice for gatherings. You can entertain while the roast is cooking. There's minimal work to do once the roast comes out of the oven. After being tempted by the aroma of the roasting pork, your guests will be ready to dive in!
Use buns of your choice, but Kings Hawaiian Sweet Rolls are exceptional! Topping the pork with coleslaw made with an olive oil vinaigrette really highlights the pork. This dressing recipe is excellent!
ENJOY! - THE RECIPE WENCH
Take roasts from fridge, sprinkle some salt and pepper all over and allow to sit at room temperature for about an hour. Preheat oven to 475°F. Line roasting pan (just large enough to fit roasts) with foil to make cleanup easier.
In large bowl, combine maple syrup, brown sugar, Dijon, thyme, garlic and chipotle.
Place the roasts in the bowl and turn over to thoroughly coat with the mixture on all sides.
Transfer the roasts to the foil-lined roasting pan and place in the oven for about 15 minutes.
Turn heat down to 200°F and allow to cook slowly until internal temperature has reached 195-200°F
This will take about 4 hours if you are using two 2-lbs. roasts, or approximately 6 hours if you are using one, larger 4 lbs. roast, but start checking temps at around the 2 hour point.
Remove from oven and allow to rest until cool enough to shred, or break into chunks for sandwiches.