Serves 4 – 6
There are lots of recipes for pork roast and countless ways to fancy it up. This method will give you a plain roast pork which allows the flavour of the meat to shine thru.
Slow-Roasted Pork Shoulder
4- 5 lb bone in pork shoulder with 1/4 inch fat cap
1 teaspoon seasoning salt
1 teaspoon dried marjoram
2 teaspoons dried sage
2 Tablespoons canola oil
several sprigs fresh thyme
3 or 4 bay leaves
1 cup water (plus more, if needed, during roasting to keep bottom of pan moist)
Place pork shoulder in bottom of roaster.
Mix seasoning salt, marjoram sage and canola oil together in small bowl. Using your hands, rub mixture all over pork. Place thyme sprigs and bay leaves all over top of roast. Add water to just cover bottom of roaster.
Roast in 325 F oven for 4 – 6 hours, checking at intervals to be sure the bottom of the roasting pan has some liquid in it, until thermometer inserted into thickest part of registers 165 F. If you are not using a thermometer, cook until meat flakes easily when pierced with a fork and is nearly falling off the bone.
Remove pan from oven, tent meat with foil and let rest for 30 – 40 minutes. This will allow the meat re-absorb its juices.
After resting, use two forks to shred the meat into pieces. Remove any large pieces of fat or bones.
Serve with a light green salad and fresh bread.
COOKS NOTE: Start checking for doneness after 4 hours. Cooking times will vary depending on the size of your roast, and the size of the bone hiding inside.