New (to me) method to slow-roast pork.

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I have always slow-roasted my pork shoulders uncovered. While I liked the crispy fat I found the outer layers of meat that were not directly covered by fat fairly dried out. I tried something different today and it worked very well. I roasted the rubbed shoulder in my large oval LC, covered, at 225F until it reached an internal temp of 190F, about 6 hours. I then turned the oven off while I finished the sides (southern greens and cheese grits).

About 45 minutes before I wanted to serve I removed the LC from the oven and increased the oven temp to 475F. When the oven was hot I put the roast on a rack in a shallow pan and put it in the oven until I had a nice crust, about 15 minutes. It was by far the best shoulder I've ever made. I had some nice crisp fat and every morsel of meat was succulent.

 
Man...it's 7:49 AM and all I want now is juicy pork, grits and greens. What have you done to me???

How big was the roast?

 
6.4 lbs

It cooks a lot faster covered and I will start it later next time. I plate the cheese grits on the bottom, the greens on top of the grits, cover with pork and dress generously with a vinegar BBQ sauce. I had this dish in a dirty, loud, hole-in-the-wall with substandard air conditioning in a bad neighborhood in Birmingham AL. It was one of the best restaurant meals I have ever had. If I hadn't learned to make it I would have had to go back on my next road trip through the south.

 
re. cooking time per pound

I don't know how the time per pound might vary. It is probably not linear. I put an old-fashioned dial-type thermometer in the roast before it went in the oven and was surprised to see how quickly the temp reached 190F in my 225F oven. I thought it would take at least 8 hours and it took less than 6. I think the steam generated in the closed pot is more effective at transferring heat than the air of an oven. Clear as mud, right?

I do know that in a LC pot you can turn the oven off once the roast reaches 190F and it will stay safely above 140F for hours. Also, it freezes nicely so I like to buy a large roast and freeze it in meal sized portions.

 
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