Slow-Roasted Pork Shoulder Infused with Lime, Garlic & Thyme Recipe

This roast ends up with a crispy layer of skin on the outside and fall-apart tender meat on the inside. Most of the time here is inactive but the roast benefits from occasional basting. Serve with Spanish rice or in tortillas with chopped fresh cilantro, grilled pineapple and salsa verde.

do ahead Pork can be roasted up to three days in advance and stored, covered, in the refrigerator. Reheat, covered in foil, in a 200° oven or serve at room temperature.

4 garlic cloves, finely chopped
1 head garlic, broken into cloves and peeled
2 medium onions, peeled and quartered
4 limes, halved and seeded
5-7 pounds boneless pork butt or shoulder
2-3 tablespoons salt
1 tablespoon coarsely ground pepper
6-8 generous fresh thyme sprigs

1 Preheat oven to 200°.
2 Place pork in a shallow roasting pan. In a small bowl, combine chopped garlic, salt and pepper to form a paste. Rub mixture all over the roast, working it into some of the natural crevasses in the meat. Place onions in roasting pan and lay pork over onion. Tuck some thyme sprigs into the crevasses in the meat as well and place some under and around the roast. Squeeze limes over the roast and add lime halves to the pan, cut side down. Cover loosely with aluminum foil and poke some holes into the foil. Roast until meat collapses, about 10-12 hours. After several hours, occasionally check roast to make sure there is some moisture left in the pan. If not, add a little water. Baste occasionally with the juices.
serves 8-12

Ingredients
Cheaper Eats: Slow-Roasted Shoulders
One of the joys of winter weekends in the Northeast is that there’s no yard work to do. No weeds to pull, no lawn to mow, no leaves to rake. And because it’s cold outside, you don’t mind having your oven on inside. These are ideal days for meat shoulders. Shoulders are inexpensive because they have lots of connective tissue, fat and marbling, and require long cooking to break down the fiber that makes the cut tough. Very slowly roasting a beef, lamb or veal shoulder at around 200° for six to eight hours with lots of aromatics and just a little liquid produces a deliciously succulent product that essentially collapses onto itself as it cooks. The technique is similar to braising, but it produces a more concentrated flavor. It also fills your home for hours with fragrance and anticipation.

Picture 2

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