This fork tender pork roast is a staple at our house and comes with a wonderful bonus- leftovers.
Don’t be scared of the garlic. When garlic is slow roasted it turns into a jammy, sweet goodness that just melts into the roast.
Don’t be scared of the fat. There is a lot of fat that will be rendered during the cooking process. It can be tossed. The good thing is the fat has come OUT of the meat. The fat is what allows for the long cooking process and the tender, moist meat.
My favorite leftover option is tacos. I warm up the leftover pork in a skillet and throw it into a corn tortilla with fresh, sweet onions and a little cilantro. I have also made nachos, quesadillas, bbq sliders, pizza and soup from the leftovers with great results.
You can honestly choose any size pork roast- you still cook it for 8 hours.
You can opt for the slow cooker, but I find there is just something special about it in the oven.
Pork Shoulder Roast
This simple pork roast is a staple at our house and leftovers can be turned into tacos, nachos, BBQ sandwiches or soup. You can throw it in the oven on your way out the door in the morning and 8 hours later it is ready and your house will smell amazing.
Ingredients
1 6-7 lb Pork Shoulder or Pork Butt
10-20 garlic cloves
generous amount of salt and black pepper
Directions
Heat oven to 250 degrees. Place the pork roast in a heavy pan with a lid. I use a coated cast iron pan. If you do not have such a thing, put it in a cake pan and cover with foil. There is no wrong pan. I use a small knife to make holes into the pork stuff each hole with a garlic cloves. Salt and pepper generously, put the lid on and forget about it. It is done in about 7-8 hours.
Make this recipe your own. In the winter, I love to sprinkle the top heavily with fennel seeds before cooking. You could also use a butt rub prior to cooking. The possibilities are endless.
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