The epitome of comfort food. While I do love my Instant Pot, with the current climate we are in, I believe we have been all or nothing in making full meals that you can serve for your family that take time. Considering that we might have all the time in the world or at least the illusion that we do.
If I were a family of 4, there would be nothing more effortless than putting a piece of meat in the oven and forget about it in 4 hours, and dinner is finished. The sides can be as straightforward or as complicated as you wish. I have served this with a salad, white rice, flour tortillas to make make-shift tacos and only by itself. The depth of flavor that comes from the pork itself is delicious and, quite frankly, addicting.
Here’s my Slow-Roasted Pork Shoulder with Garlic and Citrus. Perfect for sharing in these summer months.
Serving: 6-8 people
Cook Time: 3-4 hours
Oven Temperature: 325 degrees
Hardware: A heavy-bottomed pot with a lid; I use my 6 quart Dutch oven (My smaller one is a very tight fit)
- 1 – 3 1/2 to 4 pound- pork shoulder. If it comes with any nets or the like, remove it.
- Kosher salt and Black pepper
- 1 tablespoon of oil (I use peanut oil; vegetable or canola oil works as well)
- 2 heads of garlic, cut lengthwise
- 2 dried bay leaves
- 1 teaspoon of crushed red pepper flakes
- 1 cup of stock (water is good in a pinch, if you truly want to go all citrus, you can use some Orange Juice. I personally do not use OJ because it messes with my acid reflux with my family).
- Herbs (I use parsley, if you like cilantro, you can use that as well)
- 4 limes, halved.
1. Preheat thy oven for 325.
2. Score meat (about 4 -pokes through the fat. I find it helps release the fat)Season pork with kosher salt and pepper. Season it liberally, if you watch any Bon Appetit videos when it comes to a big piece of meat like this, they recommend one teaspoon per pound.
3. Heat oil in your designated pot over medium high heat. Sear the pork fat side down until its golden brown; this can take up to 10 -15 minutes. Sear the second side (aka non-fatty side) for 10 minutes, until brown.
4. Transfer the pork to a cutting board or plate. Drain fat until you have about one tablespoon. Add the bay leaves and chilies. Stir until fragrant. Add the stock/water/juice of choice. Stir. Add the pork back into the pot (if it released any juices, add them to the pan). Cover pot and transfer to the oven.
You need to have enough liquid that is about 1 inch high around the pork. Add more water if required. If you leave just the 1 cup of stock/water, it can dry out the meat. It all depends on the vessel you are cooking your pork.
5. Slow roast your pork shoulder until its tender. You want to be able to slice it into “steaks”. Cook for 3 to 4 hours.
5. Remove the pot from the oven and transfer the pork shoulder to a cutting board (with tongs or large serving utensils). Let the pork rest for about 5 minutes.
6. While the pork shoulder is resting, cut your herbs (in my case parsley) and add them to the pot filled with pork-y goodness. Juice 2 limes into the pot and add the limes so that they can have a little bath. Slice the pork to your desired thickness and add the pork to the pot. This is my preferred serving (I don’t dirty anymore dishes) If you want to go the extra step, place pork slices in a bowl and spoon the juices on top). Cut the remaining limes into quarters and serve pork with limes for a fresh squeeze.
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