Overnight Slow Roasted Pork Shoulder

Overnight Slow roasted Pork Shoulder

Total Time: 12 hours 20 minutes Prep Time: 20 minutes      Yield: 12 servings + leftovers  

Ingredients

9-10 pound bone in pork shoulder or pork butt

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon onion powder

½ teaspoon garlic powder

8 cloves peeled garlic

2 tablespoons chopped fresh rosemary

1 tablespoon fresh thyme

2 tablespoons mustard (you can use yellow or Dijon – you will not be able to taste it when the roast is done)

Directions

Spread the mustard evenly on the pork roast then season with kosher salt, pepper, onion and garlic powder. Evenly sprinkle the rosemary and thyme on top. When I have a lot to do I like using an aluminum roasting pan to make cleanup easy but you can absolutely use a regular roasting pan or a 9×13 glass dish. Put the seasoned roast in the dish. Fat side up or down is your choice. I’ve done it both ways and have not found a difference in the end product. Add garlic cloves to the dish as well. It’ll season the juices nicely. I usually add the leftover rosemary stem to the roasting pan as well. Preheat oven to 225°F and add your roast. Roast for about 12 hours or until the internal temperature reads 200°F. Remove roast from the oven and let it rest for about 15 minutes.  Any juices in the roasting pan can be strained and use for au jus. Just spoon off the fat and enjoy drizzled over your roast.