7-pound bone-in pork shoulder roast will yield about 4 pounds
oated. Scatter vegetable mixture over pork. Cover and cook on low
165 degrees C).
Season pork shoulder roast generously with sea salt and
alt all sides of the pork shoulder chunks. Heat oil in a
Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
Cook on Low for 10 to 12 hours.
Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.
Place the pork shoulder roast into a large plastic bag,
Thoroughly rub pork shoulder roast with black pepper, cayenne pepper
Bring pork shoulder roast, onion, garlic, and 1 package
Can keep in the refrigerator for up to 10 days.
n a bowl.
Place pork shoulder in a large roasting pan
If your roast has a complete
I usually cut this recipe in half as there are
FOR THE ROAST: Using sharp knife, cut slits
he pork shoulder and set aside for 30 minutes.
Set the pork onto
b ingredients.
Coat the pork shoulder all over with the rub
small bowl. Coat the pork shoulder roast with the dry rub.
Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme.
Pour marinade over meat in bag; close.
Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
Transfer the pork roast and marinade to a crockpot.
Cover and cook on HIGH for 3 1/2 to 4 hours.
holes per side into pork roast with a sharp knife and
165 degrees C). Season the pork roast with garlic, kosher salt and
xture all over the pork. Put the pork, fat side up in