Low & Slow Pork Shoulder

Name: Low & Slow Pork Shoulder
Prep time: 30 min
Cook time: 48 h
Total time: 48 h 30 min
Yield: 1 Pork Shoulder
Ingredients: 8 lbs pork shoulder (bone-in); 1/2 cup Dijon mustard; 3 teaspoons oregano; 2 teaspoons paprika; 2 teaspoons garlic powder; 2 teaspoons black pepper; 2 tablespoons salt; 2 onions; 1 leek; 5 garlic cloves, smashed; 3 (15 ounce) cans white beans, drained; 2 green apples, cored and diced; 2 bay leaves; 1 cup chicken stock; 2 teaspoons allspice; 1 tablespoon honey; 1/2 red cabbage, sliced; 1 fennel, sliced; 2 celery ribs, sliced; 1/2 cup apple cider vinegar; 3 tablespoons Dijon mustard; 1 lemon, juice and zest; 1 pinch salt and pepper

(1)

Recipe by Dan Churchill

A perfect dish for a dinner party or a week of fantastic lunches.

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READY IN: 48hrs 30mins

YIELD: 1 Pork Shoulder

UNITS: US

INGREDIENTS

Nutrition

PORK
8

lbs pork shoulder (bone-in)
¹⁄₂

cup Dijon mustard
3

teaspoons oregano
2

teaspoons paprika
2

teaspoons garlic powder
2

teaspoons black pepper
2

tablespoons salt
APPLE BEANS
2

onions
1

leek
5

garlic cloves, smashed
3

(15 ounce) cans white beans, drained
2

green apples, cored and diced
2

bay leaves
1

cup chicken stock
2

teaspoons allspice
1

tablespoon honey
SLAW
¹⁄₂

red cabbage, sliced
1

fennel, sliced
2

celery ribs, sliced
¹⁄₂

cup apple cider vinegar
3

tablespoons Dijon mustard
1

lemon, juice and zest
1

pinch salt and pepper

DIRECTIONS

If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours.
Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat.
Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F.
For The Beans:
With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl.
Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven.
Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy.
For The Slaw:
Combine all the ingredients and set aside for 30 minutes.
Serving:
Serve Pork to the table on top of the beans with the slaw on the side… you will need 2 forks for the pulling :).

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