I’ll be honest, this post is more about the pictures than the recipe. Because seriously, Vegetarians aside, who doesn’t love looking at photos of roasted meat? Not this chick, I could stare at these pictures all day! It’s like a beautiful, meaty landscape where crispy crust meets tender, succulent shreds of porky goodness! And of course I actually got to eat it – the memory of which almost brings a tear to my eye. It was pork-tastic! Excuse me while I indulge this memory with a moment of silence……
Soooo you’re probably wondering how you can recreate this masterpiece of Porcine perfection, and the good news is, I’m here to tell you! This recipe is so easy, there is no excuse not to be putting this on your dinner menu ASAP! All you need is time – for some of you that will mean making it on the weekend but it’s totally worth it I promise! And once you shred the meat, it can be used for all kinds of delicious dishes.
I served it to our guests with corn tortillas, salsa verde, chopped cilantro, lettuce, sliced avocado, Greek yogurt and shredded cheddar cheese. It was a huge hit! Since I’m doing the Whole 30 this month I ate mine salad style with no dairy – it still tasted amazing!
I ate the leftovers cold out of the fridge for 2 days and then I put the rest in the freezer where it’s destined to turn into a green chili sometime later this month. You don’t have to go the Mexican route either – this would be equally tasty served alongside Cheesy Cauliflower Puree and your favorite vegetable side dish or salad.
8-10 lb pork shoulder
2 Tbl Salt
1 Tbl pepper
1 Tbl cumin
1 Tbl onion powder
2 Tbl garlic powder
1 Tbl dried oregano
Combine all of the ingredients for your spice rub in a small bowl. Remove pork shoulder (or other pork roast) from packaging and rinse under cold water. Using your hands, pat the dry rub all over the surface of the meat. Place in a large roasting pan skin side up. Roast in a preheated 500 degree (F) oven for 20 minutes. Reduce heat to 300 degrees and roast for an additional 30 minutes per pound.
Total cooking time for an 8lb roast should be about 4hrs and 20 minutes. Remove the pork roast from the oven and let rest for 30 minutes. The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips! The meat should be tender enough to pull apart with forks. Shred, adjust seasoning if necessary, and serve!