Slow-Roasted Pork

This recipe is requested time and again by my friends. It is easy to prepare, but needs to cook slowly for several hours. I like to serve it with favorites such as Kahlua-roasted sweet potatoes and braised collard greens.

1 7-lb pork shoulder roast, bone-in, tied
1 Tablespoon olive oil
1 Tablespoon coarse gray sea salt
Pepper
2 cups water

Preheat oven to 300oF/150oC.

Rub the roast with the olive oil and then with the gray sea salt. Sprinkle with freshly-ground pepper. Place the meat on a roasting rack in a roasting pan. Add 2 cups water to the bottom of the pan, making sure it does not touch the meat. Roast uncovered in the oven for 1 hour per pound of meat (for example, 7 hours for a 7-lb pork shoulder roast). When the meat has fully cooked, remove it from the oven and allow it to rest at room temperature for at least 15 minutes before slicing Preheat oven to 300oF. Rub the roast with the olive oil. Coat generously with gray sea salt. Sprinkle with freshly-ground pepper. Place the meat on the roasting rack in the roasting pan. Add 2 cups water to the bottom of the pan, making sure it does not touch the meat. Roast uncovered in the oven for 1 hour per pound of meat. When meat is done, remove it from the oven and allow it to rest at room temperature for at least 15 minutes before slicing (this is difficult, as you really want to start eating this right away!).

Serves 6-8 people.

Complementary Wines: Chateauneuf-du-Pape, Merlot, Pinot Noir, Rioja, Syrah

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