Slow Roasted Rosemary Mustard Pork Shoulder

Pork shoulder (pork butt is the same thing) is a relatively inexpensive cut of meat that serves a lot of people. The key is slow roasting at a low temperature to break down the meat and have it be super tender. You also want a crispy “bark” on the outside of the roast that brings a ton of flavor. This recipe does all of that. It is very similar to my “Slow Roasted Spiced Pork Shoulder” recipe but the flavorings on the outside are different so it gives you some options when cooking a pork shoulder, that way it’s not always the same. Whereas the Spiced pork shoulder recipe has a Southwestern type flavor that pairs well with Mexican type sides, this one is more of a French flavor that pairs well with with rice pilaf, creamy potatoes, green beans etc.

TIPS: The first time you make this will determine whether your oven takes closer to 8 or 9 hours. Also some pork shoulders are tougher than others and just take more time, so give yourself time. If it’s done early it’s fine to sit for an hour or more covered. I make picked red onions in a very simple way, but there are recipes online for real picked red onions if you so desire. I just slice half of a red onion very thin, then put it in a small baggie that contains 1/2 C water, 2 Tbsp white wine vinegar, a pinch of salt and a pinch of sugar. I squeeze all the air out of the bag and seal it, and let it sit at room temperature for a couple of hours marinating the onions. Then drain, and refrigerate any leftover. I find onions very strong so I do this when putting red onions into my salads as well. It makes them less pungent.