Prep 4 hrs
Cook 8 hrs
Did you know simple grocery store plastic wrap does not begin to melt until after 400F degrees? I didn't either until I heard Chef Robert Irvine tell that fun fact to a restauranteur. I had already made baby backs using this method, which worked GREAT...but this was my first attempt at cooking a full-on roast. Season and wrap the meat Saturday morning and put it in the oven Saturday night before bed. You will be rewarded Sunday morning.
- 5 -6 lbs pork shoulder
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- Rinse/dry roast. I clean and rinse a kitchen sink well with a bleach product (Comet) and use that for my "rub bowl". Stab the roast with a sharp knife all over all sides, so the spices get into the meat.
- Combine all spices and herbs in a bowl. Please feel free to add brown sugar (if you want more BBQ pulled pork flavor) or more "mex"spice (for carnitas flavor).
- Rub the roast well.
- Lay out a sheet of plastic wrap large enough to cover the roast. Place and cover the roast. Repeat 4 or 5 times, pivoting and turning the roast over so it will be sealed from all angles and ends.
- Lay out and form sheets of aluminum foil to completely envelope and seal your package. Place in large baking dish and refrigerate for at least 4 hours.
- Before bedtime, set oven to 225F degrees. Place the dish in the oven and walk away/sleep for a minimum of 8 hours.
- Remove dish from oven after a good night's sleep. Let rest for 45 minutes while you drink your coffee and have a nice breakfast.
- I drain the fat that accumulates in the dish (notice, because of the low heat, there is no scorching on that dish) then replace the roast. cut away the foil/plastic wrap, letting the juices fall back into the dish. Now you can cut or shred the meat as you wish.
A great recipe that was a hit with the whole family. I didn't use the outlined cooking suggestion with plastic wrap and foil, but rather cooked it in a crock pot for about 10 hrs on low--it turned out great--very moist and tasty. The pork shoulder I had was about 3-4 lbs so I used only 1/2 portions of the spices, and only about 3/4 tsp of black pepper. We will be making this one again!