Wow, this recipe is world class! I used bottled minced garlic because I didn't have any fresh and used a skinless pork shoulder I had taken out of the freezer the day before. The paste to rub on this is amazing and searing for the 40-45 minutes makes an awesome crust that my husband and I were fighting over. I added a bunch of small carrots about an hour after I reduced the heat and we actually ate them as a side. Mmmm, they were good, and I'm not really fond of cooked carrots. I am thinking I may rub this paste on some other roasts or chicken; it was so good.
Slow-Roasted Pork Shoulder
Comments and Reviews 1-10 of 11
Dooney8bugs Posted: 10/05/09
MandyRivers Posted: 06/01/10
This was AWESOME! I followed the recipe to a tee and wouldn't change a thing! I made this instead of traditional barbecue style pork for Memorial Day and it was a huge hit. I think I'm going to try it with a beef roast and beef stock also.
Dougboy Posted: 03/16/10
I'd say the best part of this recipe is the sauce you end up with.
SurprisingWoman Posted: 03/10/10
This was amazing. My roast was a bit larger and I didn't have chicken broth or sherry. I used beef broth (one can) some chardonnay and a little brandy with a tsp of sugar. It was wonderful. Very tender and I will be doing this again. Served with baked potatoes and green salad. I can hear the left overs calling me already!
Lowesisland10 Posted: 02/24/11
Wow. This is so flavorful! I would make some black beans and rice and plantains to accompany this dish to give it a Cuban flair!
Caseycooker Posted: 02/12/11
The best roast pork I ever remember eating and such fun to cook.
PurdueWriter Posted: 03/03/11
Wow. This was really amazing. I used a 5lb. boneless pork shoulder. Pretty much followed the directions, but didn't have sherry, so I used white wine. The pork was unbelievably tender and juicy. I was afraid it might overcook, but it was wonderful. . .sauce was a bit salty probably because I used chicken boullion as I didn't have any broth.
DianeRickard Posted: 03/10/11
Wow.. how easy and wonderful. We used leftovers on ciabatta rolls with the au jus. fantastic even the second time around
lottiev Posted: 06/11/11
This was fabulous, even with the modifications I had to make in the interest of time. Firstly, I used a 4-lb boneless roast (I know bone-in adds more flavor, etc, but I found the recipe last night and didn't want to have to drive all over town to find a bone-in roast). Also, I didn't get to start cooking until 4PM, because I was stuck in traffic all the way home. So I scored the fat and everything, rubbed in the seasoning paste, and followed the directions through the quick high-temp roast and adding the stock and aromatics. However, instead of cooking it so low, I lowered the temp to 325. At 8, I had a beautifully tender, flavorful, moist roast. The crispy outside was so delicious, everyone was picking at it after they'd eaten their fill. I served it with a cauliflower and potato puree and sauteed green beans and mushrooms. I have not a single complaint about how it turned out, but I do want to follow the recipe exactly next time.
CauseIlovesugar Posted: 01/26/12
This was excellent, very moist and flavorful with simple ingredients.. a tasty one!
angelface4ever Posted: 09/26/12
This was the best Pork roast I have ever made. Mind you, I most of the time do a boiled Dinner with Pork Roast, but this was amazing and so easy. Great for a Fall Day that you stay in the house, like on a Sunday Dinner....So tender and Juicy.