Mom’s Slow-Roasted Pork
I have an assortment of blue spatterware roasting pans which are perfect for this type of roast. I also have an array of heavy stainless steel, aluminum, and enameled cast-iron roasters. The more important issue is using a roasting pan of the right size to hold the roast without crowding (it shouldn’t touch the sides or top of the roaster) or without too much empty space. The initial cooking at higher temperature not only browns the roast, it helps it to reach the optimum temperature for collagen to break down to produce that pull-apart texture. You can easily increase the size of the roast. With a 4 to 5 pound roast, you would probably need to add another 45 minutes to 1 ½ hours to the roasting time.
Servings Prep Time
4people 15minutes
Cook Time
4hours
Servings Prep Time
4people 15minutes
Cook Time
4hours
Ingredients
Instructions
  1. Cut the garlic cloves into 3 to 4 slivers each.
  2. Plunge a paring knife into the pork at intervals to make small pockets about 1 inch deep. Space the pockets out around the roast.
  4. Put a piece of garlic and some of the fresh rosemary into each pocket.
  5. Some of the rosemary will invariably stick to the fat cap. Don’t sweat it, just try to get most of it in the slits.
  6. Put the roast into a roasting pan that is just large enough to hold it.
  7. Generously season the roast with salt and pepper.
  8. Pour the wine (or water) into the bottom of the roasting pan.
  9. Roast, uncovered, at 375°F until the roast is browned a little, 45-60 minutes.
  10. Baste with pan juices.
  11. Cover and continue to roast at 275-300°F for about another three hours, basting with the pan juices every 30-45 minutes or so.
  12. The pan juices will dry up. Be careful not to burn the bits on the bottom of the pan, but allow them to brown before adding another ¼ cup of water or so. After two or three cycles of this, the pan juices will be a luscious dark brown.
  13. Remove the roast from the pan. Allow to cool for 10 minutes.
  14. To serve, pull the roast into large pieces. Don’t even try to slice it. It’s not supposed to slice.
  15. Pour a little of the pan juices on top. Pass the rest.
Recipe Notes

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