Ultra-Crispy Slow-Roasted Pork Shoulder

Ultra-Crispy Slow-Roasted Pork Shoulder
This roast has juicy, porky, spoon-tender middle, and an impossibly crisp and crusty-on-the-outside
Recipe type: Main Dish
Serves: serves 8 - 12
  • 1 whole bone-in, skin on pork shoulder, 8 to 12 lbs total
  • ¼ cup brown sugar
  • 2 tablespoons kosher salt
  • freshly ground black pepper
  1. Combine Sugar and salt in small bone. Pat roast dry with paper towels. Remove skin leaving ¼ inch of fat. Cut slits spaced 1 inch apart in a crosshatch pattern in the surface layer of fat. Being careful not to cut into the meat. Rub roast evenly with sugar mixture. Wrap roast in plastic and refrigerate for at least 6 hours or up to 24 hours.
  2. Adjust oven rack to middle position and preheat oven to 250°F.
  3. Line a rimmed baking sheet with heavy-duty aluminum foil (see note) and set a wire rack inside it. Place a piece of parchment paper on top of the wire rack. Season pork on all sides with pepper and place on parchment paper. Place roast fat side up and transfer to oven and roast until knife or fork inserted into side shows very little resistance when twisted, about 8 hours total.
  4. Remove pork from oven and tent with foil. Let rest at room temperature for at least 30 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes’ total. Remove from oven, tent with foil and allow to rest an additional 15 minutes. Serve with port wine cherry sauce or cider golden raisin sauce.
Why this roast is so Good. It’s the two-stage cooking process. First, the roast is slow-cooked in a low oven. This method gives ample time for the tough connective tissue inside the shoulder to break down into juicy, rich gelatin while ensuring that it doesn't dry out. At the same time, proteins in the skin begin to break down, softening up its structure. This allows the skin to puff, crackle, and crisp up when you finish the shoulder with a blast in a hot, hot oven.


Slow-Roasted Pork Shoulder with Wine Braised Peach Sauce

Slow-Roasted Pork Shoulder with Wine Braised Peach Sauce
Moist and flavorful roast that is even more enhanced with the sweet and sour elements found in this wine braised peach sauce.
  • Pork Roast
  • 1 bone-in pork butt, 6 to 8 pounds (see note)
  • ⅓ cup kosher salt
  • ⅓ cup packed light brown sugar
  • Ground black pepper
  • Peach Sauce
  • 10 ounces frozen peaches, cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into ½ -inch wedges
  • 2 cups dry white wine
  • ½ cup granulated sugar
  • ¼ cup plus 1 tablespoon unseasoned rice vinegar
  • 2 sprigs fresh thyme
  • 1 tablespoon whole-grain mustard
  1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
  2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.
  3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use.
  4. FOR THE SAUCE: Bring peaches, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
  5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.
Add more water to the roasting pan as necessary during the last hours of cooking to prevent the fond from burning. Serve the pork with the accompanying peach sauce or cherry sauce (related recipe) or with a sweet-tart chutney.

Instead of the lean, center-cut loin, our choice for roasting is pork butt (also known as Boston butt). This shoulder roast packs plenty of intramuscular fat that melts and bastes the meat during cooking, and it’s available with or without the bone. Use bone-in for two reasons: First, bone conducts heat poorly and, in effect, acts as an insulator against heat. This means that the meat surrounding it stays cooler and the roast cooks at a slower, gentler pace. Second, bones have a large percentage of the meat’s connective tissue attached to them, which eventually breaks down to gelatin and helps the roast retain moisture.

Bone-in pork butt takes longer to cook than boneless but retains more moisture and cooks more evenly. We started our slow-roasted pork shoulder recipe by rubbing our roast’s exterior with brown sugar and salt, then left it to rest overnight. The sugar dried out the exterior and boosted browning. Elevating the pork shoulder on a V-rack and pouring water in the roasting pan kept the slow-roasted pork’s drippings from burning as it roasted. It also created a significant jus with no burning. Finally, a fruity sauce recipe with sweet and sour elements cut the slow-roasted pork shoulder’s richness.


Slow-Roasted Herb Infused Beef (for Economical Cuts of Beef)

Slow-Roasted Herb Infused Beef (for Economical Cuts of Beef)
Bargain cut transformed into a tender, juicy roast by salting the meat a full 24 hours before roasting and then cooking it at a very low temperature
Recipe type: adapted from : Americas Test Kitchen
Serves: 6 - 8
  • 1 boneless eye-round roast (3½ to 4½ pounds)or Sirloin roast (see note)
  • ⅓ cup finely chopped fresh parsley
  • 2 tablespoons minced fresh thyme
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened
  • 4 teaspoons kosher salt or 2 teaspoons table salt
  • 2 teaspoons vegetable oil plus 1 tablespoon
  • 2 teaspoons ground black pepper
  1. PREP HERBS Combine parsley, thyme, and shallot in bowl. Transfer 2 tablespoons herb mixture to another bowl and stir in mustard and 1 tablespoon oil until combined. Add butter to remaining herb mixture and mash with fork until combined.
  2. PREP BEEF Butterfly roast and rub inside and out with salt and pepper. Spread herb-mustard mixture over interior of meat and tie securely with kitchen twine at 1-inch intervals. Refrigerate at least 1 hour or up to 24 hours..
  3. BROWN AND ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspoons oil. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1¼ to 1¾ hours, or 125 degrees for medium, 1¾ to 2¼ hours.
  4. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer.
  5. BUTTER AND REST Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain. as thinly as possible and serve.
Don't recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If possible use a digital meat thermometer with probe long enough to reach and rest the thermometer outside the oven with the door closed. Other wise if roast has not reached the desired temperature in the time specified, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2½- to 3½-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1½ teaspoons table salt) and black pepper to 1½ teaspoons. For a 4½- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible

Salting the roast and allowing it to rest for 18 to 24 hours breaks down proteins to improve texture Along with salting and searing, the key to our eye round's makeover into a tender, juicy roast is keeping its internal temperature below 122 degrees for as long as possible. Below 122 degrees, the meat's enzymes act as natural tenderizers, breaking down its tough connective tissues.


Slow Roasted Rotisserie Style Sticky Chicken


Slow Roasted Rotisserie Style Sticky Chicken
I love those rotisserie chickens from Costco. They are sticky, yet crispy on the outside and so juicy and moist on the inside. Now I've discovered that I can get exactly the same tender, juicy and delicious chicken by slow cooking it in the oven
  • 1 (3 to 4 pound) whole chicken
  • 2 tsp. of olive oil
  • 1 medium onion, cut into chunks
  • 4 tsp. of kosher salt
  • 2 tsp. pepper
  • ½ tsp. of Cajun seasoning or to taste
  • ½ tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. of white pepper
  • 2 tsp. of paprika
  • 1 tsp. of dried thyme, crushed
  1. Wash and pat dry chicken. Rub the small amount olive oil all over the chicken and set aside. In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of the chicken. Cover loosely and refrigerate for at least 3 hours to marinate.
  2. Preheat oven to 250 degrees. Put the onion you cut into chunks inside the cavity of the chicken. Place the chicken into a roasting pan. Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically about every hour. The skin will start to turn golden brown and the seasoning will create that sticky but crispy skin.
  3. The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh. I usually insert a skewer in the thickest part of the leg and if the juices run clear, you're good to go!
If you remember, put this chicken together the night before so that it marinates overnight with the seasoning rub, but I've forgotten and just roasted it immediately after applying the rub with excellent results too.


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