Slow-Roasted Pork Shoulder

Kate Jepsen

Joe calls this “Pork Candy”

• 1 bone-in pork shoulder (picnic roast), 6–8 lbs
• 1/3 cup Kosher salt
• 1/3 cup packed brown sugar
• Ground black pepper
• 1–2 quarts water
• Whole cloves, optional

12-24 hours ahead:

1. Cut slits 1 inch apart in crosshatch pattern in fat cap.
2. Combine salt and brown sugar in a medium bowl.
3. Rub salt/sugar mixture over entire pork shoulder, getting it into the slits.
4. Wrap roast tightly in double layer of plastic wrap, place on a rimmed baking sheet and refrigerate 12-24 hours.

Day of cooking:

1. Heat oven to 325 degrees with rack in lowest position.
2. Unwrap roast and brush off excess slat mixture.
3. Season with pepper and place one whole clove in each intersection, if using.
4. Transfer to a v-rack coated with vegetable spray and set in a large roasting pan.
5. Add 1 quart of water to roasting pan.
6. Cook roast, basting a few times and adding more water to pan if needed, until tender and registers 190 degrees, about 5-6 hours.
7. Allow to rest before serving.