Tender Herb-Crusted Slow-Roasted Pork Shoulder
Indulge in the ultimate comfort food with this Tender Herb-Crusted Slow-Roasted Pork Shoulder. Perfectly seasoned with aromatic spices and herbs, this recipe allows the pork to cook low and slow, resulting in fork-tender meat that practically melts in your mouth. Pair the pork with a savory bean medley infused with fresh vegetables and a refreshing apple slaw for a balanced and hearty meal. Ideal for gatherings or a cozy family dinner, this dish is bound to impress and satisfy!
10
Servings
280
Calories
23
Ingredients
Ingredients
Pork Shoulder
8 lbs (bone-in)
Dijon Mustard
1/2 cup (for coating the meat)
Oregano
3 teaspoons (dried)
Paprika
2 teaspoons (smoked or regular)
Garlic Powder
2 teaspoons (for seasoning)
Black Pepper
2 teaspoons (freshly ground)
Salt
2 tablespoons (for brining and seasoning)
Onions
2 (chopped)
Leek
1 (sliced)
Garlic Cloves
5 (smashed)
White Beans
3 (15 ounce) cans (drained)
Green Apples
2 (cored and diced)
Bay Leaves
2 (whole)
Chicken Stock
1 cup (low-sodium recommended)
Allspice
2 teaspoons (ground)
Honey
1 tablespoon (for sweetness)
Red Cabbage
1/2 (sliced thin)
Fennel
1 (sliced thin)
Celery Ribs
2 (sliced)
Apple Cider Vinegar
1/2 cup (for tanginess)
Dijon Mustard
3 tablespoons (for the slaw)
Lemon
1 (juice and zest)
Salt and Pepper
1 pinch (to taste)
Instructions
1
If brining, mix 1/2 cup of salt with water in a container. Submerge the pork shoulder and refrigerate for 18-24 hours.
2
Preheat your oven to 250°F (120°C). After brining, remove the pork shoulder and pat it dry. Generously coat the shoulder in Dijon mustard.
3
In a small bowl, combine oregano, paprika, garlic powder, black pepper, and 2 tablespoons of salt. Rub this mixed seasoning all over the pork shoulder.
4
Place the shoulder on a roasting rack set over a tray containing 1/2 cup of water. Roast in the oven for 8-10 hours, until the internal temperature reaches 190°F (88°C) for optimal tenderness.
5
One hour before the pork is done, remove it from the oven and cover it loosely with foil. Transfer the majority of the drippings to a bowl, leaving about 2 tablespoons in the roasting pan.
6
On the stovetop over medium-high heat, sauté the sliced leeks, chopped onions, and smashed garlic in the retained drippings for about 5-7 minutes until they become translucent.
7
Add the diced green apples and white beans, stirring briefly to combine. Then pour in the chicken stock and add the bay leaves, allspice, honey, and apple cider vinegar. Bring the mixture to a boil.
8
Return the roasting pan to the oven, placing the pork shoulder on the rack above the bean mixture. Continue cooking for 30-45 minutes or until the beans are soft and flavorful.
9
For the slaw, combine the sliced red cabbage, fennel, celery, Dijon mustard, lemon juice and zest, and a pinch of salt and pepper in a bowl. Mix well and let it sit for at least 30 minutes to allow flavors to meld.
10
When ready to serve, present the pork shoulder over the bean medley, with the refreshing slaw on the side. Enjoy pulling the meat apart with two forks for a satisfying meal!
Nutrition Information
13g
Fat
15g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
This recipe requires an 8 lb bone-in pork shoulder.
How long should the pork be brined?
If you choose to brine the meat, submerge the pork shoulder in salt water and refrigerate for 18 to 24 hours.
What oven temperature is needed for slow roasting?
The oven should be preheated to 250 degrees Fahrenheit (120 degrees Celsius).
What is the target internal temperature for the pork?
The pork should reach an internal temperature of 190 degrees Fahrenheit (88 degrees Celsius) for optimal tenderness.
How many hours does the pork need to roast?
The pork should roast for a total of 8 to 10 hours.
What ingredients are in the dry rub?
The dry rub consists of 3 teaspoons of dried oregano, 2 teaspoons of paprika, 2 teaspoons of garlic powder, 2 teaspoons of black pepper, and 2 tablespoons of salt.
Why is Dijon mustard used on the pork shoulder?
Dijon mustard is used as a coating for the meat to help the dry rub seasonings adhere to the surface.
How many servings does this recipe provide?
This recipe yields approximately 10 servings.
What vegetables are included in the bean medley?
The bean medley includes sliced leeks, chopped onions, smashed garlic cloves, and diced green apples.
What type of beans are used in this dish?
The recipe calls for three 15-ounce cans of drained white beans.
How is the bean medley flavored?
The medley is flavored with chicken stock, bay leaves, ground allspice, honey, and apple cider vinegar.
What ingredients are needed for the apple slaw?
The slaw contains sliced red cabbage, fennel, celery, Dijon mustard, lemon juice, lemon zest, salt, and pepper.
How long should the slaw sit before serving?
The slaw should sit for at least 30 minutes to allow the flavors to meld properly.
How many calories are in one serving?
One serving of this dish contains approximately 280 calories.
How much protein is in a serving?
Each serving provides 22 grams of protein.
What is the fat content per serving?
There are 13 grams of fat per serving.
How many grams of carbohydrates are in a serving?
Each serving contains 15 grams of carbohydrates.
When do I start preparing the bean medley?
You should start the bean medley approximately one hour before the pork is finished roasting.
What should I do with the pork drippings?
Save the drippings; use about 2 tablespoons to saute the vegetables for the bean medley and keep the rest in a separate bowl.
How long does the bean medley cook in the oven?
The beans should cook for 30 to 45 minutes in the oven under the roasting pork.
What type of apples work best for the beans?
The recipe recommends using 2 green apples, which should be cored and diced.
Is the chicken stock salted?
The recipe recommends using low-sodium chicken stock.
What provides the sweetness in the bean mixture?
One tablespoon of honey is added to provide a touch of sweetness to the beans.
What gives the slaw its citrus flavor?
The juice and zest of one lemon are used to flavor the slaw.
Can I use smoked paprika?
Yes, you can use either smoked or regular paprika for the seasoning rub.
How do you serve the pork?
The pork is pulled apart with two forks and served over the bean medley with the slaw on the side.
What preparation is needed for the leek?
The leek should be sliced before being sauteed in the drippings.
How much salt is used for the brine?
The brine requires 1/2 cup of salt mixed with water.
How do I prepare the garlic for the beans?
Five garlic cloves should be smashed before being added to the saute pan.
What provides the tanginess in the bean medley?
A 1/2 cup of apple cider vinegar provides the signature tanginess for the beans.