So this isn’t usually our favorite June recipe…but when the temps are hovering in the 50s (high!) and damp, it is both feasible & a nice way to add a little warmth to the house without feeling ridiculous for starting a fire or turning on the heat.
This is indeed our go-to slow cooked pork roast recipe. SO, SO easy and always delightful. Prep time less than 5 min!
Put it in for at least 6 hours, but up to 9 or 10 is fine too! And presto, dinner plus pork ready for so many other meals! And if it is a particularly big roast, sometimes we just freeze some of the finished meat which makes for a super quick meal later!
This overnight (or all day) roast is great right out of the oven, in fact perhaps my favorite part is the picking so I can enjoy some of the crispy, salty fat edges as well as bites of the tender juicy meat. But the final product is also fabulous for pulled pork barbecue or tacos! With some of salsa, tomatillos or Green Chili sauce, you can make fabulous tacos or enchiladas! Or just with some of our new line of Kiwiberry & Seaberry hot sauces!
We are so thankful for Niki posting this on Foodwhirl! 10 years later still a go to! Cook while you sleep! From Foodwhirl.com
Ingredients
Pork Roast (any type, but ideally with a decent layer of fat)
Salt & Pepper
Directions
Begin by preheating your oven to 225F.
Place the roast in a roasting pan and cover it liberally with kosher salt and pepper, all over.
Place it on a rack in the middle of the oven and leave it. Seriously – leave it. Ours generally need at least 7 hours on convection and we have left it in for 12 or more with no problem. If we know we want it on the shorter end, we have upped the temp to 250.
Take out of oven and pull or cut as fits the dish you are preparing.
We often do it overnight so that we can pull it in the morning. 5 minutes of prep before bed and when you get up in the morning, it is probably done. But you can also do it as an all day roast. We saved some of the crispy, salty fat for use later and then the rest of the pork easily cut/pulled apart.
Niki has additional ideas about basting in the morning and such that you can check out on the Foodwhirl website.