Ingredients
Scale
- 2 tablespoons chopped garlic
- 3 anchovies, rinsed
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- ¼ cup olive oil
- 2 tablespoons coarse Dijon mustard
- 1 6-pound boneless pork shoulder trimmed of excess fat and tied
Instructions
- Mix the garlic, anchovies, rosemary, salt, and pepper in a small food processor. Scrape down the edges of the food processor as you process the olive oil until it forms a paste.
- Remove the blade and whisk in the mustard with a fork or spoon. Refrigerate the pork shoulder for 2 to 24 hours after applying the paste all over it. and cover it loosely with plastic wrap.
- Preheat the oven to 450 degrees Fahrenheit and bring the pork to room temperature as the oven heats up. Put the pork in a shallow roasting pan and roast it for 30 minutes, uncovered, until the top begins to brown. Reduce the heat to 250°F and continue to cook, uncovered, for 6 to 8 hours, or until the center of the roast registers 180°F on an internal thermometer, and you can feel the meat is extremely soft throughout as you slide the thermometer in. If there is any fluid left in the pan, pour it into a heat-proof container, (a Pyrex measuring cup, for instance). While the pork rests, place the fluid in the fridge, where the fat will rise to the top.
- When the meat is done, if you think the exterior part of the pork shoulder roast could be a little more crusty or brown, increase the heat of the oven to 450°F and cook for another 15 to 20 minutes to give the outside a bit more crunch.
- Remove the pan from the oven and set it aside for 20 minutes. Pour the cooking liquids into a serving pitcher or bowl after removing the fat from the conserved juices in the fridge (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or as thickly as you desire, noting that the meat will at least partly break apart. Before serving, season the sliced meat with salt and leave the pan juices on the side to drizzle over.
This recipe yields delicious pork shoulder that can serve 12 people. The total cooking time is 8 hours and 20 minutes, with 20 minutes preparation time, 6 hours cooking time, and 2 hours marinating time. If you’d like even more ideas on how to prepare a pork shoulder roast and arrive at the most delicious results, check out this video recipe.