Slow-Roasted Pork Butt (Pork Shoulder)

Slow-Roasted Pork Butt (Pork Shoulder)

Pork shoulder, also known as pork butt or Boston butt, is cut into chunks and slow-roasted in the oven with onions and an array of warm spices. This Mexican-inspired dish has very tender meat that can be used as a filling for burritos and tacos.

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Ingredients

• 3 pounds boneless pork butt roast (also called boston butt or pork shoulder, select a leaner one with less visible fat and if bone-in, ask butcher to remove it)
• 1 medium onion, finely chopped (I use a yellow onion)
• 1/3 cup tomato paste
• 1/2 cup apple cider vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro leaves
• Dried Seasonings:
• 2 teaspoons table salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Instructions

1. Position an oven rack in the lower half of the oven, and preheat to 300 F.
2. Remove the blade bone from the pork, if present. Pat dry with paper towels. Cut the meat into roughly 1-inch chunks or smaller, trimming off excess fat. I typically remove about 1/2 pound of fat, with about 2 1/2 pounds of lean meat remaining. Neither the bone nor the trimmed fat will be used in this recipe.
3. In an oven-safe pot (I use a 6 quart dutch oven), add oil over medium heat. Once the oil is very hot, add onions and cook until they start to turn light brown, about 5 minutes, stirring occasionally.
4. Add all dried seasonings. Cook for another minute to release the aromatics, stirring occasionally.
5. Add tomato paste, constantly stirring it in for a minute until incorporated with the other ingredients. There should be browned bits forming on the bottom of the pot, which will add flavor to the dish.
6. Turn off the heat. Add apple cider vinegar and balsamic vinegar. Stir everything together, using a stiff wooden utensil to loosen brown bits stuck to the bottom of the pot. Add pork chunks to the pot, stirring them with the other ingredients until well-coated with sauce.
7. Transfer the pot to the oven uncovered. Let it cook for 1 hour, remove and stir, and then cook for another hour or until the pork is very tender. As the pork cooks, liquid will be released and any meat sitting above the liquid will get some nice browning action.
8. Transfer the pot to the stovetop. Turn on medium heat and boil for about 10 minutes to thicken from a watery liquid to a sauce-like consistency. While it’s boiling, use a stiff wooden utensil to occasionally scrape along the bottom of the pot to prevent sticking.
9. Turn off the heat. Serve the pork with sauce, and top with cilantro. If the sauce looks greasy, which can happen if your pork has a high fat content, use a slotted spoon to avoid serving the oil with the pork.

Original Recipe Article from savorytooth.com

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