Ingredients: |
Ingredients: • 1 6-7 lb Pork Shoulder bone-in, bone-out, either is fine
• 2 Yellow Onion quartered and sliced
• 6-8 Carrots sliced into ½" x 2" sticks
• 10 Whole Cloves Garlic peeled
• 3/4 cup Chicken Stock if store bought, make sure no added sugar
• 1/4 cup Balsamic Vinegar make sure no added sugar
• ½ cup Water
• Sea Salt to taste
• Fresh Ground Black Pepper to taste
Garlic Mayo Dip
• ½ cup Paleo Lime Mayo
• ½ tsp Dry Parsley
• ¼ tsp Garlic Powder
• ¼ tsp Onion Powder
• ⅛ tsp Cayenne Pepper
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Directions: |
Directions:1. In a dish large enough to hold the pork shoulder, but small enough to fit in your fridge, season the pork with salt and pepper on all side, cover, and refrigerate for 24 hours, or at least overnight.
2. Remove from the refrigerator and let sit out for 1 hour.
3. Preheat the oven to 300°F.
4. Place the pork shoulder in a large roasting pan, fatty side up. Place in the oven and cook for 4 hours.
5. Add the onion, carrots, garlic, red wine, water to the roasting pan and cook for an additional hour, occasionally stirring the veggies.
6. Remove the pan from the oven and turn up the heat to 375°F. Tear (or cut, if you have to) the meat into large chunks and place back in the roasting pan. If there is no more liquid in the pan with the veggies, add a little more water, just enough to keep them from burning or drying out.
7. Place back in the 375°F oven and cook for an additional 20 minutes.
8. Remove from oven and let the pork rest for 15-20 minutes before serving.
Garlic Mayo Dip
1. While pork shoulder is roasting, combine all ingredients in a small bowl.
2. Cover and refrigerate for 30 minutes before serving. |
This recipe for Slow Roasted Pork Shoulder is from