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Cindy (cyalexa)

New (to me) method to slow-roast pork.

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Joined: Jan 13, 2012

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Posted to Thread #25814 at 3:37 am on Mar 17, 2014

I have always slow-roasted my pork shoulders uncovered. While I liked the crispy fat I found the outer layers of meat that were not directly covered by fat fairly dried out. I tried something different today and it worked very well. I roasted the rubbed shoulder in my large oval LC, covered, at 225F until it reached an internal temp of 190F, about 6 hours. I then turned the oven off while I finished the sides (southern greens and cheese grits).
About 45 minutes before I wanted to serve I removed the LC from the oven and increased the oven temp to 475F. When the oven was hot I put the roast on a rack in a shallow pan and put it in the oven until I had a nice crust, about 15 minutes. It was by far the best shoulder I've ever made. I had some nice crisp fat and every morsel of meat was succulent.


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