Dry Roasted Pork Shoulder
  • 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.
  1. Preheat oven to 250 degrees Fahrenheit.
  2. Chop the garlic and onions. Layer the bottom of an oven proof pan with the onions, like a pungent comfy bed.
  3. 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.
  4. 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.
  5. 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.
Recipe by chefdruck.com at http://chefdruck.com/2013/05/dry-roasted-pork-shoulder-to-combat-spring-sports-schedule/