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Slow Roasted Pulled Pork

Pork shoulder roasted on low for hours until a pull apart
Prep Time12 hrs 10 mins
Cook Time5 hrs
Total Time17 hrs 10 mins
Course: Dinner, Main Course
Keyword: pork, pulled pork
Servings: 4 people

Equipment

  • Cast Iron
  • Immersion blender, Bullet, or Blender

Ingredients

  • 2 lb Pork Shoulder
  • 1 ¼ tsp Salt
  • 1 tsp Pepper
  • 4 Cloves Garlic, minced
  • 3 Anchovies
  • 2 tbsp Fresh Oregano or Rosemary Dried oregano works too
  • 1 tbsp Dijon Mustard I used Grey Poupon
  • 2 tbsp Olive Oil plus 2 tbsp more if needed
  • Butter or Ghee

Instructions

  • Rinse and clean your pork shoulder. Pat it dry with paper towel and place it in a glass dish.
  • Using an immersion blender or bullet, mix the remaining ingredients together EXCEPT for the butter or ghee, you'll be using that later.
  • Rub the mixture all over the pork. Cover tightly and refridgerate for 12-24 hours.

Roast Day

  • Remove the pork from the fridge. Let it sit at room temp while you prepare the cast iron.
  • Preheat oven to 250°F
  • Add a good amount of butter, or ghee to your cast iron. When the cast iron is hot, sear the pork on every side (the top, bottom and sides). Some fat should release, adding grease to your pan, which will make searing easier. If you have a cut with not a lot of fat and your pan is drying, add a bit of olive oil to the pan.
  • When pork has been seared on all sides, place the cast iron in the oven, uncovered. Cook for 2 hours, then flip the pork over. Cook for another 2-3 hours.
    If you're leaving and don't have time to flip the pork, that's okay. Just heat the pork under the broiler for a few when it's done cooking, so the top gets crispy. Careful though, the broiler can burn things very quickly.
  • After the 4-5 hours, you should be able to 'pull' the pork apart with a fork. Serve on its own or with a side of add BBQ sauce.
  • When storing leftovers, be sure to include some, if not all, of the rendered pork fat in the pan. This will keep the meat from getting dry!

Notes

*Recipe adapted from Katie Workman