SLOW ROASTED PORK SHOULDER (8-10 hrs ! )
Prep and cook time about 30 minutes,plus 8-10 hrs mostly unattended.
1 bone-in skin- on fresh pork picnic shoulder, 6-9 lbs
1 head of garlic
1 tbs of course salt
1.5 tsp dried oregano
1 tsp dried tyme
1 onion peeled and sliced
4 cups canned chicken broth
1/4 tsp dried chile flakes ( optional)
Rinse pork and pat dr. Score skin in a crisscross diamond pattern, making cuts about 1 inch apart. Separate and peel garlic . In a mortar and pestle, crush your seasonings into a coarse paste. I used a mini food prsccesser. Rub garlic paste all over roast. Set roast, skin side up on a rack oiled roasting pan.
Roast in a 450 degree oven until deep golden brown, 40-45 minutes
Remove pan from oven and scatter onion slices around the pork. Pour cups of chicken broth into pan. Add chili flakes. Baste Pork with some juices. Reduce oven temp to 225 degrees and bake until thermometer inserted through the center of the thickest part of the bone reads 170-175 degress. ( 8- 9 hrs )
If pork is ready to serve, reduce oven temp to 160 degrees and hold in oven up to 4hrs.
About 30 minutes before serving, transfer pork to a carving board. Cover pork loosley and set in a warm place. Pour the remaning chicken broth into the raosting pan and set ona burner over high heat. Bring to a boil,scraping browned bits from the bottom of the pan. Boil, stirring occasionaly, until liquid is reduce 7-10 minutes.
Pur through a wire strainer set over bowl, pressing on onions; you should have 1 to 1 / 3 cups of drippins.. Skim off and dicard fat.
Slice meat across the grain, and arange on a platter. Drizzle about a fourth of the pan juices over the meat, serve the remaining on the side for dipping.....
* I know this recipe takes along time, but start in the morning and plan eating watching the 5:15 game... It also makes the house smell so good!