Slow-Roasted Pork Shoulder With Herby Crispy Potatoes

Nothing makes me happier than cooking a protein that’s incredibly crisp on the outside, totally tender on the inside, and, and big enough for leftovers. One of the easiest ways to accomplish this triple threat is by using this recipe right here. It does take lots of time to cook, but it’s not active time. You can set it and forget it! 

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INGREDIENTS:

Pork Shoulder

• 4 tablespoons salt

• 2 tablespoons garlic powder

• 2 tablespoon onion powder

• 2 teaspoons sugar

• 5 pounds bone in pork shoulder

Potatoes

• 1 lb Yukon gold potatoes, cut into 1-inch cubes

• 1 ½ teaspoons salt

• 1 teaspoon dried rosemary

• 1 teaspoon red pepper flakes

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3 tablespoons olive oil

• 1 tablespoon fresh dill, chopped

• 1 tablespoon fresh parsley, chopped

• Frisee (for serving)

LET’S COOK:

Pork

1. In a small bowl mix together the salt, garlic powder, onion powder and sugar

2. Evenly distribute the mixture over the pork shoulder and let the pork marinate in the fridge in a ziplock bag for a minimum of an hour, but ideally overnight 

3. When you’re ready to cook preheat oven to 250 degrees 

4. Place a long piece of foil across a half sheet tray so there is some hanging off both sides and place another long piece of foil going in the opposite direction

5. Place the seasoned pork, fat side up, in the center of the foil and toss to coat with the olive oil

6. Tightly cover the pork with the foil, keeping the foil seam on the top. Place in the oven and cook for 3 hours

7. Remove the pork from the oven and carefully open the foil pack so the top is exposed but so that the foil is still catching the juices released from the pork

8. Place the pork back in the oven and cook an additional 2 ½ - 3 hours or until the pork is tender and easily shreds with a fork

Potatoes

1. Preheat your oven to 425 degrees

2. In a large pot combine with potatoes, salt, dried rosemary, red pepper flakes, garlic powder and onion powder

3. Add enough cold water to cover the potatoes and bring them to a boil

4. Strain the potatoes into a colander over the sink

5. Shake the potatoes around to rough up the skin and help them cool faster

6. Lay on a sheet pan and cover with the oil

7. Mix well and place all the potatoes cut side down

8. Bake for 25 minutes and flip

9. Bake until crispy and golden, around 40 minutes total

10. Toss with the herbs and a little extra salt to taste

[SERVES 4]

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