Ann Mah, recipe by Colu Henry
Sundays are for slow cooking. When everyone sits down at the end of the day to a big supper, it almost makes the weekend feel longer. Cooked for five or six hours in a low oven, this roasted pork shoulder not only makes the house smell incredible, it’s generous enough to provide leftovers for weeknight dinners like pasta, tacos, or a quick posole.
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The method is simple: smear a pork shoulder with mustard, herbs, and garlic. Place the pork in an oven at 325 degrees, and let it quietly cook, basting occasionally, for five or six hours. That’s it. The meat is ready when it’s well-browned and very tender—it should pull apart easily. Serve the pork over a bed of soft polenta for catching the juices, with a simply dressed salad on the side. Sit back and savor the sweet, slow speed of Sunday.
SLOW-ROASTED PORK SHOULDER WITH MUSTARD AND SAGE
- 1 skinless, bone-in pork shoulder (Boston butt; 5–6 lb.)
- Kosher salt and freshly ground black pepper
- ½ cup Dijon mustard
- ¼ cup finely chopped fresh sage
- 2 tablespoons finely chopped fresh marjoram
- 4 cloves garlic finely chopped
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Place a rack in lower third of oven; preheat to 325°. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.
Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5–6 hours (depending on size of pork shoulder).
Let pork rest at least 10 minutes before serving (the meat should pull apart easily).
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