Tuesday, December 7, 2010

Slow Roasted Pork Shoulder

pork shoulder - about 5.5 lbs
2 tbsp whole grain mustard, or herb flavored mustard (not yellow)
1 tablespoon of garlic - mashed to a paste
fresh herbs - thyme, rosemary, oregano, etc
salt / pepper / adobo
1/2 cup white wine
bunch of parsley
2 garlic cloves
tarragon vinegar: extra virgin olive oil (1:3)

Make 1 inch deep slits in the pork, season pork shoulder all over with salt, pepper, and adobo.  Rub all over, including in the cuts made.  Mix garlic paste with mustard and rub all over over pork.  Cover and refrigerate for 2 days.

Preheat oven to 325 degrees and roast the pork for about 6 hours total, or until completely fall-apart tender.  Cover half way through with foil.  About 4 hours in add the wine to deglaze and baste with the liquid.

Shred pork.  Mince parsley and garlic.  Add a vinegar and olive oil, whisk together, season with salt and pepper.  Spoon sparingly over the pork and serve.