Slow Roasted Southwestern Pork
- Marinating time: 24 hours
- Cooking time: 3 to 4 hours
Ingredients
Pork:
- 1 boneless pork butt or pork shoulder roast (about 4 pounds)
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ancho chili powder
- ¼ teaspoon ground oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Oil For Browning The Meat:
- 2 tablespoons saffola oil (or oil with high smoke point)
Instructions
-
NOTE: Trussing string should be left on the roast throughout the entire cooking process.
- Rub the meat with the southwestern dry rub.
- Wrap the meat in heavy-duty aluminum foil and refrigerate overnight or up to 24 hours.
- Position rack in the center of the oven.
- Preheat oven to 325°.
- Heat a heavy ovenproof pot large enough to hold the meat over medium heat.
- Add and heat the vegetable oil.
- Add the meat and brown well on all sides.
- Cover the pot with a lid (use foil if you do not have a lid).
- Place in oven and bake until the meat is tender enough to be shredded easily with a fork, 3 to 3½ hours.
- Remove the meat from the pot to a platter.
- Skim the fat off of the pan juices. NOTE: See comment section below for a different method of separating the fat from the juices.
- Pour juices into a bowl and set aside if using for pork street tacos.
- Allow the roast to cool.
- With kitchen shears or a sharp knife cut and remove the trussing string.
- Once the meat is cool enough to handle shred with a fork.
Comments
This roast will make about 8 cups of shredded pork.Freeze unused portions for future meals.
Instead of skimming fat off of the juices after the roast comes out of the oven; refrigerate the juices and let the fat harden on top of the juices overnight. With a spoon, skim the hardened fat off of the juices. Pan juices can be saved for use with pork street tacos.
Do you have an Instant Pot or Pressure Cooker? Save time by using your pressure cooker when making pulled pork! Follow my recipe for instant pot southwestern pulled pork.