Pork Shoulder Roast 21/365
by Girl Gone Domestic
Our pork consumption used to consist of bacon day (Saturday) and in the summer an occasional meal of pasture raised pork chops or pork sausages purchased from the farmer’s market, but this past fall we decided to buy a half of a pasture raised hog from our chicken farmers. So now we consume pork about every other week (bacon day still stands) and boy oh boy is it delicious!
Here is a recipe for pulled pork that is tender and flavorful and is wonderful paired with broccoli slaw.
Shredded Pork Shoulder
adapted from a recipe found on Kitchen Therapy
4 to 5 pound pork shoulder, bone-in
2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 tablespoon salt
1 teaspoon pepper
1 tablespoon lard, coconut oil or ghee
2 medium yellow onions, peeled and cut into wedges
4 cloves of garlic, peeled
8 oz. strong cold coffee
8 oz. of homemade chicken or other stock
Preheat the oven to 325 degrees.
Combine the cumin, paprika, salt, and pepper in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat oil or fat in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, garlic, coffee, and stock. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
Return the pork to the pot. Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat. Set aside the bone for another use.
Serve the meat with several spoonfuls of the sauce.