Most of the time I use a slow cooker to cook a pork roast, but last year I saw a new way of cooking this kind of pork on the cooking blog Leite’s Culinaria. I have followed David’s blog for a number of years, and some years ago was one of his recipe testers. The idea of slow roasting in the oven was interesting as I have not tried this with pork. Actually, I haven’t done slow roasting in an oven at all since the turkey disaster. But I liked the idea of ‘bark’, the crunchy flavorful exterior that comes when you get pork at a smokehouse style restaurant. The recipe on Leite’s Culinaria calls for the pork to be wrapped in foil, but they never do this at a smokehouse so I didn’t either. One of his editors didn’t either, and hers came out great, so here we go. I rubbed the pork with a spice mixture, wrapped it in wax paper then plastic, and put it in the frig overnight to let the flavors mingle.
I placed it on a rack over a pan…
and put it in a slow 250 degree oven in the morning.
It roasted for 7-1/2 hours. Long, slow cooking while I was quilting and crafting, and having fun. The bark was wonderfully developed, and the internal temperature was 190 degrees. Now all I needed was a quick salad and some steamed veggies, and we had dinner.
Let it rest for 30 minutes before serving, tent with foil to keep it warm.
Ah, look at this! Moist and juicy, lovely crunchy exterior with intense flavor!
The meat doesn’t shred while slicing, so it holds together for serving or making sandwiches.
Lovely for eating now, great for sandwiches tomorrow.
A little barbeque sauce and yum!!
Slow Roasted Pork
1 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon chipotle chili powder
1 teaspoon cumin
1 4-pound pork Boston butt roast
Mix spices, rub into pork. Wrap and refrigerate overnight. Unwrap and place on a rack over a baking pan. Place in a 250 degree oven, roast for 7-8 hours or until internal temperature reaches 190 degrees. Let rest 30 minutes. Slice and serve.