This big hunk of slow roasted pork shoulder is more powerful than it looks. More than a mound of melt in your mouth tender pork, it’s a dinner solution for little league baseball late nights.
Every April, little league baseball takes over our family. My husband coaches my son’s team and their practice and game schedule rule our lives, delaying dinner til the bottom of the sixth at least once a week. We could eat without them, but I hate to split up our family into different dinner shifts for an entire season. More often than not, you’ll find us in the stands, cheering on players and coach, but when the game is over and the players run to the sideline, dusty, tired and hungry, the temptation to turn to fast food for a quick dinner solution can be overwhelming.
This bone in pork shoulder weighed in at six whopping pounds at the supermarket and only cost $17. That’s enough meat to make at least a couple of dinners and lunches for the week. Cooking it couldn’t be easier. I rubbed it with some garlic, brown sugar, salt and pepper. Laid it on a bed of coarsely chopped Vidalia onions, and left it alone in the oven for six hours at 250 degrees. That’s it. Six hours later, I had this beautiful hunk of meat in a deep golden broth flecked with sweet onions.
We had some pork hot from the oven that night, but the next day, the meat was even better. That time we had it in tacos. And later on I had it for lunch in salad. The last few chunks will be thrown in with fresh vegetables, goat cheese, and twisty pasta for another quick dinner.
- 1 4 to 6-pound Bone-In Pork Shoulder
- 2 vidalia onions, coarsely chopped
- 2 cloves of garlic, minced
- 4 tablespoons dark brown sugar
- 1 teaspoon of coarse kosher salt
- a generous sprinkling of your favorite pepper
- optional other spices: cinnamon, ancho chili powder, cayenne pepper, garlic powder.
- Preheat oven to 250 degrees Fahrenheit.
- Chop the garlic and onions. Layer the bottom of an oven proof pan with the onions, like a pungent comfy bed.
- In a small bowl, mix the garlic, brown sugar, salt and pepper. This is your opportunity to get more creative than me with spices. My crew tends to shy away from spicy foods so my husband and I will add it to this dish as a sauce, but the heat would be lovely on the meat as it roasts. Massage the spice mixture into the pork shoulder, rubbing it in, getting your fingers into the crevices.
- Cover the pan and put it in the oven to cook for a good 6 hours. Every couple of hours, lift the lid and give it a bit of a baste with the pan juices. No need to set the timer, just whenever you're running in from doing an errand.
- After the six hour mark, remove the pan from the oven. Serve warm, cold, or as leftovers the next day. This is the kind of dish that will live in your fridge all week, getting better every day. Use it in salads, tacos, as a topping for fried eggs... you get the drift. This is good protein that will make any meal a feast.