Winter weekends are the perfect time for making fork-tender spiced oven pork roast. And the best part is, you can relax by the fire, or read the paper while dinner’s in the oven.
We take a relative cheap cut of pork shoulder and roast it low and slow. This relative tough cut is layered with fat and perfect for this style of cooking.
We first smear a rub/paste on it made from throwing onion, garlic, jalapeño pepper, salt, pepper, cumin, and olive oil into a food processor. And then we slip the roast into a low-temperature 300 degree oven and roast it for 6 hours.
The entire house smells delicious all day long and when you can stand it no longer, you are rewarded with a gorgeously browned and crispy roast that is falling apart tender.
We like to pull it apart with a fork and serve it on corn tortillas with fresh limes, onion, cilantro, sour cream, and Tabasco Green Pepper Sauce. Enjoy!
–Alex Province
Phyllis Apkarian-Gaumond says
My mouth was salivating when I heard this dish described on the show today, as I was driving home. My next payday will see a pork shoulder in my grocery basket. I’ll cut back on the jalapeno, and I wont use what I call soapy cilantro, but it is gluten-free with corn tortillas. I am almost tempted to use a little tzatziki. What do you think?
Faith Middleton says
Phyllis,
We know that some people have a chemical reaction to cilantro and experience it as soapy. Your idea of using Greek Tsatsiki sauce is a fabulous one! I love it on everything. I think it will only enhance the meat and juices. Cheers to you! — Faith
Lisa Ramsey says
This is in my oven right now after hearing it on the way to the store. I had a parking lot minute or two to know what to buy. I am not an experience cook so I guessed at the amount of the ingredients in the paste. I hope it turns out ok. First time I changed my grocery list on the way to the store based on Food Schmooz.
Faith Middleton says
Lisa, good for you! I’m sure the amounts will be fine. In the end, it’s a stew, and all cultures use what’s in hand without worrying. We wish you a most delicious time…Cheers! — Faith
dianna says
I want to try this today, but do you cover it or not?
Faith Middleton says
Dianna, you could cover it, as I would, but not to worry if you don’t. The slow heat will do its magic until it becomes fork tender. Enjoy. Cheers! — Faith
Marlow DeMars says
Is the skin removed prior to putting on the “paste” or leave it on. Thank You.
Faith Middleton says
Alex says he slightly trims the fat cap. Happy eating…Cheers, –Faith
suzen says
delish, and i cant wait to make. will it turn out the same way if i cook it in a crock pot?
Faith Middleton says
I’d say a sturdy red because of the spices, so a cab or cab franc would be great!
Happy New Year!
— Faith
Roberta Daversa says
Hi Faith. Can you recommend a few wines to serve with this dish? Thanks. Happy New Year.