Ingredients:
- For the Pork:
- 4–5 pounds (1.8–2.3 kg) pork shoulder or pork butt
- 2 tablespoons olive oil
- For the Seasoning:
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin (optional)
- For Roasting:
- 1 cup chicken stock or water
- 2–3 whole garlic cloves (optional)
- 1 onion, quartered (optional)
- 1–2 sprigs of fresh rosemary or thyme (optional)
Directions:
- Preheat the oven:
Preheat your oven to 275°F (135°C). - Prepare the pork:
- Pat the pork dry with paper towels and rub it all over with olive oil.
- In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and cumin (if using).
- Rub the seasoning mixture generously over the pork, ensuring it’s evenly coated.
- Set up the roasting pan:
- Place the pork in a large roasting pan or Dutch oven.
- Add chicken stock or water to the bottom of the pan along with garlic cloves, onion quarters, and herbs for added flavor.
- Slow roast the pork:
- Cover the roasting pan tightly with a lid or aluminum foil to trap moisture.
- Roast in the preheated oven for 4–5 hours, or until the pork is fork-tender and easily pulls apart. Check occasionally to ensure the liquid hasn’t evaporated; add more if needed.
- Crisp the outside (optional):
- If you want a golden crust, increase the oven temperature to 425°F (220°C) during the last 20–30 minutes of roasting. Remove the lid or foil for this step.
- Rest and shred:
- Once the pork is done, remove it from the oven and let it rest for 15–20 minutes.
- Use two forks to shred the meat, or slice it if preferred.
Serving Suggestions:
Serve slow-roasted pork with a side of creamy mashed potatoes, roasted root vegetables, or a crisp green salad. Drizzle with the pan juices or your favorite gravy for extra flavor. This dish also makes fantastic leftovers, perfect for sandwiches, tacos, or grain bowls!
