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Slow Cook Pork in Oven

When slow-cooking boneless or bone-in pork shoulder in the oven, you have a lot of flexibility, which is great for entertaining. In fact, at this low temperature, the cooking time could be extended by an hour or two, and the roast would be no worse for wear. So you can just throw it on the table whenever everyone is ready to eat.


  • One (6½ – 8 pounds) boneless pork butt
  • 1 tablespoon of brown sugar
  • 1 teaspoon of ground cumin
  • 1 tablespoon of brown sugar
  • 1 tablespoon of paprika
  • 3 rinsed anchovies
  • 2 tablespoons of chopped garlic
  • 1 tablespoon of coarsely ground black pepper
  • 1/4 cup of olive oil
  • 2 tablespoons of dried leaf thyme
  • 1/2 tablespoon of onion powder
  • Barbecue sauce (optional)



  1. Combine the anchovies, salt, garlic, rosemary, and pepper in a small food processor. As you process the olive oil, scrape down the sides until it forms a paste. Remove the blade and stir in the mustard with a fork or spoon. Distribute the paste evenly over the pork shoulder. Place it in the refrigerator for 2 – 24 hours, loosely wrapped in plastic wrap to allow the flavors to infuse the meat.
  2. As the pork comes to room temperature, preheat the oven to 450° F.In a shallow roasting pan, roast for 30 minutes, uncovered, until the top begins to brown.
  3. Reduce the heat to 250°F and continue to cook for 6 to 8 hours, uncovered. or until the middle of the roast registers 180°F on an internal thermometer. The meat is very tender all the way through as you slide the thermometer into the core.
  4. If any juices are in the pan, pour them into a heatproof container, such as a Pyrex measuring cup. Next, place it in the fridge to allow the fat to rise to the surface while the meat rests.
  5. If you think the outside of the roast could use a little more crust/brownness, cook for another 15 to 20 minutes at 450°F to give the outside a more crunchy texture. Allow cooling for about 20 minutes after removing from the oven. Pour the cooking juices into a bowl after removing the fat from the reserved juices in the fridge.
  6. Mince the pork as thinly or thickly as you like, knowing that it will at least slightly fall apart. Before serving, season the sliced meat with salt and place the pan juices on the side for drizzling.
  • Author: Bobby