Slow-Roasted Pork Shoulder with Mustard and Sage
For my money, the less expensive cuts of beef and pork that are braised or smoked for hours until falling apart are the most flavorful dishes you create. This pork shoulder, braised for 6 hours is the perfect example. What a luscious and tasty dish!
Ingredients
- 1 pork shoulder skinless, bone-in (Boston butt; 5–6 lb.)
- salt
- 1/2 cup Dijon mustard
- 1/4 cup sage finely chopped
- 2 tbsp marjoram finely chopped
- 4 cloves garlic finely chopped
Instructions
- Place a rack in lower third of oven; preheat to 325°. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.
- Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5–6 hours (depending on size of pork shoulder).
- Let pork rest at least 10 minutes before serving (the meat should pull apart easily).
Notes
Credits: Image and recipe from Epicurious.com
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