Slow Roasted Pork Shoulder with Apricot and Tomato Mustarda

Pairs With: Cline Bridgehead Zinfandel

Prep Time: 15 min

Cook Time: 3 hours

Total Time: 3 hrs 15 minutes

Yield: Serves 6

Ingredients Mustarda

  • 1 tablespoon olive oil
  • 1 Shallot
  • 1/4 tsp kosher salt
  • 1 teaspoon mustard seed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup white wine vinegar
  • 5 tablespoons sugar
  • 1 teaspoon Dijon mustard
  • 2 cups dried Turkish apricots, chopped
  • 1 cup diced tomatoes (canned without juice or fresh)

Instructions

1. Heat the olive oil in a small saucepan over medium heat. Add the shallot and salt. Cook for 1 minute, or until shallots are fragrant and soft. Stir in the mustard seeds and red pepper, and cook for an additional minute. Add the vinegar and sugar and bring to a simmer, stirring often until the sugar is dissolved, about 3 minutes.

2. Whisk in the mustard and add chopped apricots and diced tomatoes. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the apricots are plump and the mixture has started to thicken to a jam-like consistency. Tuen off the heat and cover the pan and cool to room temperature. Transfer the mustarda to a tightly covered container and store in the refrigerator for up to 4 weeks. Serve at room temperature.


Ingredients Pork

  • 3-6 lbs of boneless, skin on pork shoulder
  • 3 1/2 tablespoons salt
  • 2 teaspoons oregano
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

1. Completely wash and pat dry pork. Leave on counter-top for up to 2-3 hours to let meat come to room temperature.

2. Preheat your oven to 250 degrees F

3. Mix together salt, oregano, black pepper, garlic powder, and onion powder in a small bowl.

4. Starting skin side down, pat the mixed spices all over the pork and completely cover it. Flip and place on a wire rackrack that’s sitting over a baking sheet covered in foil. Spread the rub on all sides and top of the pork.

5. Once your oven is preheated and pork rubbed, place into the oven and bake for anywhere between 8-10 hours. I did 10 hours for my 8 lb. roast, but if you have smaller sizes or bigger sizes, you will have to adjust accordingly. You essentially want the internal temperature to be about 190F.

6. Remove the pork from the oven and cover with foil. Allow the pork to rest for 15 total minutes. Preheat oven to 500F.

7. Once pork is rested and oven to at 500F, remove the foil tent from the pork and place into the oven. We will rotate the pork every 5 minutes to allow for even cooking of the skin (YAY CRACKLINS’). There may be smoke that comes out of your oven during this process due to the fat that dripped off during the roast time burning. You can either open the window or remove this fat previous to putting into the oven.

9. Take the pork out of the oven and let rest for 15-20 minutes before slicing/digging in.

9. Serve up for family and friends alike – the pork should be completely tender, easily separating from the roast by pulling the meat off with your fingers.