Slow-Cooked Pork Shoulder
Author: 
Recipe type: Meat, Entree
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon paprika
  • 1 bone-in pork shoulder (also called butt; about 6 pounds), skin removed
  • ½ cup Dijon mustard
Instructions
  1. Preheat the oven to 250F. Place a rack in a roasting pan.
  2. Combine the brown sugar, salt, pepper, and paprika in a small bowl and blend well.
  3. Using a brush, paint the top only of the pork with the mustard.
  4. Pat on the seaoning mixture.
  5. Place the pork on the rack in the pan and roast, uncovered, for about 14 hours, until the meat is tender but not falling apart; baste it occasionally with the pan juices during the last hour to make a glaze.
  6. Remove the pork from the oven, transfer it to a platter, and let it rest for 10 minutes.
  7. Reserve the juices in the roasting pan, skimming off any fat from the top as the pork rests.
Notes
Recipe from Sean Brock's Heritage cookbook Copyright 2014
Recipe by TLB Entries at https://archive.tiffanyb.net/2015/01/11/heritage-slow-cooked-pork-shoulder-with-tomato-gravy/