Recipe by dojemi
Just saw Michael Chiarello prepare this pork shoulder on the Food Network. Wow! Talk about something looking delicious! I can't wait to try it myself.
Top Review by Heather U.
Wow, this was fantastic. I prepared a 4-lb center cut boneless pork roast. Scaled the recipe to 2 servings, which yielded the perfect amount of rub (rounded the weird measurements-- e.g., for 7/8 tbsp, I used 1 tbsp). This cooked in my slow cooker for 8 hours on low. Didn't need to add any stock or liquid of any kind since it created it's own juices as it cooked. When it was done, I peeled away the thick layer of fat on top, shredded up the meat (which just fell apart), and then mixed that in with the juices. Perfect with cole slaw on top of a ciabatta roll.
- 2 cups roasted minced garlic
- 5 tablespoons salt
- 1⁄4 cup coriander seed, ground and toasted
- 2 tablespoons mustard powder
- 4 tablespoons dried chipotle peppers, ground
- 2 tablespoons dried thyme
- 5 tablespoons dried rosemary, finely chopped
- 5 tablespoons lemon zest
- 2 1⁄2 teaspoons black pepper
- 1 (6 lb) boneless pork shoulder (not tied) or 1 (6 lb) pork butt (not tied)
Directions See How It's Made
- Preheat oven to 275 degrees F.
- Combine first 9 ingredients in a food processor.
- Can also be mixed by hand in a bowl, but make sure to combine well.
- If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat.
- Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.
- Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours.
- Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks.