Growing up in Kansas City, believe me when I tell you I have had my fair share of BBQ pulled pork. Imagine my surprise and delight when I was served pulled pork recently and it wasn’t slathered in barbecue sauce. In fact, the meat was so tender, delicious and enticing that I couldn’t exactly decide if I was eating pork or beef, all I knew was that it was delicious. The best part was that the pork melted in my mouth and was so good.
My culinary cookbook club friend was gracious enough to share her recipe. You know, it was the kind of meal that you just can’t stop thinking about and I could hardly wait to try it at home. During these cold, dreary days it seems like we are homebound for long periods of time so it was the perfect time to slow roast pork.
Here is the recipe that we enjoyed, it is inspired from my friend and inspired from Nigella Lawson. Why not take advantage of these cold winter days and give this a try? Promise me you will pass on the barbecue sauce, please.
Slow Roasted Pork Shoulder
1 onion, thinly sliced
1 4 1/2 pound pork shoulder (pork butt), I prefer bone-in
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
2 teaspoons salt
4 cloves garlic, minced
1 cup applesauce
1 1/4 cups chicken broth
Line a roasting pan with aluminum foil (I double foil line the pan). Preheat the oven to 450℉.
Layer the thinly sliced onion down the middle of the pan, only covering the area that the pork will cover. Place pork on top of onion. In a small bowl, stir together the brown sugar, mustard, vinegar, chili powder, cinnamon, pumpkin pie spice, salt and garlic. Blend well. Spread over the top and sides of the pork shoulder.
Bake, uncovered, for 10 minutes. Reduce heat to 225℉ and continue to bake for 10 hours. Remove pork from pan and place in slow cooker crock. Refrigerate the crock overnight.
Top the pork with applesauce and pour the chicken broth around the pork. Cover and cook on low setting for 4 to 6 hours. Remove from the slow cooker and allow to cool slightly. At this point, I turn the pork over and remove as much of the fat as possible and discard. Using tines of two forks, shred the pork for serving. Serve with the accumulated juices if desired.
This will serve 8 to 10. Leftovers freeze easy enough; you can thaw and then if you must top with barbecue sauce and enjoy sandwiches.