Oven Slow Cooked Pork Shoulder
This is my quick and easy Oven Slow Cooked Pork Shoulder recipe. Recipes like this one leave you “non-cooks” without any excuses. Can you turn on an oven? Do you know how to rub spices on meat? Now for the tough one… can you place a roast in a pan, cover with foil, and place in the oven? If you answered “yes” to all of the above, then you are on your way to making the best Oven Slow Cooked Pork Shoulder ever! You can do this; I have faith in you!
Oven Slow Cooked Pork Shoulder
So what’s the advantage of cooking meat “low and slow?” The end result, of course! Cooking meat using this method results in an extremely tender roast. In fact, the meat is tender enough to fall apart even if you barely touch it! But what if you don’t have a shoulder cut or pork butt on hand, can you use another pork cut? Pork strips work just as well, if not better! Not only are the pork strips cheaper than a roast, but the dry rub penetrates the meat better. Oh, did I mention the meat cooks faster too?
Pulled Pork
So once your pork roast is ready, should you serve it? I like serving it pulled pork-style. For example, serving the meat in a bun drizzled with barbecue sauce, and topped with coleslaw. I’m getting hungry just thinking about it! Another way to enjoy it is in corn tortillas (like carnitas) topped with shredded cheese, diced onion, cilantro, and sour cream. It’s also great in a quesadilla, rolled in a burrito, or used to make a killer breakfast burrito. Here’s one more option, just grab handfuls and shove them in your mouth! I may or may not have done that in the past. 😉
Oven Slow Cooked Pork Shoulder
Dry Rub Options
Although there are many pre-made dry rub options, I like to make my own. I know not everyone enjoys making things from scratch. Perhaps you’re limited on time, or just want to keep it simple. In that case, you have my blessing to purchase dry rub instead.
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- 2 lbs. pork strips
- 4 T. dry rub seasoning (see recipe link)
- 2 T. red wine vinegar
- Preheat oven to 325 degrees F.
- Wash pork strips, then pat dry. Sprinkle on all sides with the dry rub seasoning.
- Place in a foil-lined ceramic dish. Pour the vinegar all over the pork strips.
- Seal with additional foil and marinate for a few hours. Once ready, bake for 3 hours.
- Remove from the oven and carefully remove the foil.
- At this point they can be easily shredded with a fork.
- Place the shredded pork on a foil-lined pan. Pour a few spoonfuls of the pork rendering over the pork.
- Broil for five minutes, or until the pork is slightly crispy along the edges.