Oven Slow-Roasted Pork
This oven slow-roasted pork shoulder is fork-tender and seasoned with a nightshade-free spice blend.
Ingredients
- 3-4 lb boneless Boston butt or pork shoulder
- 2 tsp course smoked sea salt
- 1 tsp ground mustard
- 1 tsp dried oregano
- ½ tsp ground fennel seed
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cinnamon
- ⅛ tsp mace or nutmeg
- 1 tsp coconut sugar
- 2 tbsp olive oil
- 3 large onions, sliced into thick rings
Instructions
- Heat the oven to 275°.
- In a small bowl, stir together sea salt, mustard, oregano, fennel seed, garlic powder, onion powder, cinnamon, mace or nutmeg, coconut sugar and olive oil.
- Evenly coat the pork with the spice rub.
- Layer sliced onions in the bottom of a roasting pan or baking dish and nestle the pork on top, fat side down.
- Roast low and slow, uncovered, for 4 to 5 hours, until the internal temperature reaches 200° and the meat is tender enough to shred with a fork.
- Remove from the oven, tent loosely with foil, and let the roast rest for an hour.
- Once rested, use two forks to gently pull the pork into hearty, fall-apart pieces.