
Sunday Dinner with Diane: Slow- Roasted Spiced Pork Shoulder
Slow-Roasted Spiced Pork Shoulder
If you’re searching for a centerpiece dish that’s tender, flavorful, and perfect for any occasion, this Slow-Roasted Spiced Pork is the answer. Infused with aromatic spices, a kick of jalapeño, and a subtle tang from apple cider vinegar and dry mustard, this pork is slow-roasted to perfection. Serve it with lime wedges for a bright, citrusy finish—ideal for a cozy family meal or a crowd-pleasing feast.
Ingredients
For the Pork:
- 1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
For the Spice Paste:
- 6 garlic cloves
- 1 large yellow onion, chopped
- 1 jalapeño pepper, ribs removed, seeded, and chopped
- 1/4 cup chopped fresh oregano leaves (or 2 tablespoons dried oregano)
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons chipotle chile powder
- 1/4 teaspoon dry mustard powder
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons apple cider vinegar
- 1/4 cup olive oil
For the Cooking Liquid:
- 2 cups chicken broth (plus more as needed)
For Serving:
- Lime wedges
Instructions
- Preheat the Oven: Preheat your oven to 325°F.
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Prepare the Pork:
- Using a sharp knife, score the fat on the pork diagonally in a crosshatch pattern.
- Make about a dozen 1/2-inch-deep cuts in the top and sides of the pork to help the seasoning penetrate the meat.
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Make the Spice Paste:
- In a food processor, combine garlic, onion, jalapeño, and oregano. Blend until finely chopped.
- Add cumin, chipotle chile powder, dry mustard, 1 tablespoon of salt, and 1 1/2 teaspoons of black pepper. Process for about 30 seconds to form a paste.
- Add vinegar and olive oil, and process until smooth.
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Season the Pork:
- Rub the spice paste all over the pork, making sure to coat it evenly, including the sides and bottom.
- Place the pork in a large roasting pan, fat side up.
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Add Cooking Liquid:
- Pour 2 cups of chicken broth into the roasting pan.
- Cover the pan tightly with a lid or aluminum foil.
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Roast the Pork:
- Roast the pork for 2 1/2 hours.
- Remove the lid or foil and continue roasting for another 2 hours, or until the meat is very tender and pulls apart easily.
- Check the liquid level after the first 2 hours, adding more chicken broth if needed to maintain some liquid in the pan.
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Let the Meat Rest:
- Remove the pan from the oven, cover it tightly with the lid or foil, and let the pork rest for 15-30 minutes.
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Serve:
- Slice the pork or shred it with forks. Sprinkle with a little extra salt if desired.
- Serve with lime wedges on the side for a fresh, tangy finish.
This slow-roasted spiced pork is a labor of love, but the result is well worth the wait. Pair it with roasted vegetables, warm tortillas, or a crisp green salad to create a meal that’s both comforting and unforgettable. Enjoy!