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
