Slow-Roasted Pork Shoulder

Pork shoulder cooked at very low heat for many hours until it transforms into something close to silk. The crust becomes mahogany, the interior is velvet. Time is the only ingredient you cannot substitute.

What You Need

• 5–6 lb bone-in pork shoulder (Boston butt)
• 2 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp fennel seeds, lightly crushed (optional)

Method

1. Mix spices and rub all over pork, pressing into every crevice.
2. Rest in the refrigerator overnight, uncovered. The dry surface crisps better.
3. Place fat-side up in a roasting pan. Roast at 225°F for 8–10 hours until internal temperature reaches 195–205°F.
4. The bone should slide out cleanly when done. Rest 30 minutes — this is not optional.
5. Pull apart with two forks. Pour the rendered pan drippings over the pulled meat.

Tips & Notes

• The low temperature is the whole technique. Don't raise it to rush — the collagen needs time.
• The drippings in the pan are liquid gold. Skim fat, deglaze with a splash of vinegar or broth, pour over.

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