I didn’t post this recipe on the main page for a couple reasons…mainly because raw pork shoulder just ain’t that pretty…and the finished product kinda looks like a big mess in the pot! When the pork it finished, it is falling apart…to the point that you can hardly pick it up in one piece…so getting a great photo is not easy! But DAMN it’s good and it sure is worth sharing…
The recipe requires quite a few onions, so if you have onion goggles…I suggest you grab them out of the drawer…
Chop up them onions…
Add all the spices and vinegar in to a blender to make your pork marinade…
Don’t forget the salt!
I used red wine vinegar, but any kind will do…the vinegar cuts through the fat and richness of the pork….brightening the flavor…
Slow Roasted Pork Shoulder
Total Time: 6.5 hrs
Prep Time: 20 Mins
Cook Time: 6 hrs mins
Approx 7lb pork shoulder
4 large yellow onions
1 shallot
3 tbsp Olive Oil
2 tbsp Kosher Salt
1 tsp ground cumin
1 tsp chili powder
4 cloves garlic
1 tsp black pepper
1 handful cilantro
1/4 cup red wine vinegar
Preheat oven to 350 degrees. Combine 1 shallot, 1 onion and and remaining ingredients in a blender and pulse till smooth. smother across the pork. Quarter the remains 3 onions and layer them across the bottom of the large stock pot like a bed for the pork. Lay the pork across the top of the onions and pour any remaining mixture across the top. Cover and place in to the center on the oven. Roast for 6 hours. Turning pork once, halfway through.
