Prepare for a weekend feast with this slow-roasted delight. Our pasture-raised pork is spice-rubbed, roasted low until fall-apart tender, and finished in its own rich, concentrated juices.
Ingredients
- 4–5 lb Jam N The Ham pork shoulder
- 1/4 cup brown sugar
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tbsp olive oil
- 1 cup apple cider
- 2 tbsp cider vinegar
- 1 sliced onion
- 3 garlic cloves
Rub amounts are a starting point — adjust to taste.
Instructions
Follow these simple ranch-style steps to transform a premium pasture-raised cut into a tender, melt-in-your-mouth feast.
01. Seasoning
Mix spices and rub into the dry meat. Let sit for 30 mins. Sear in olive oil over medium-high heat until browned, then remove.
02. Roast Low
Sauté onion and garlic in the pan juices, deglaze with cider and vinegar. Return pork, cover, and roast at 300°F for 4 hours until it shreds easily.
03. Finish Meat
Rest for 20 minutes, then shred using two forks. Skim the fat from the pan drippings and toss the meat in the remaining savory liquid.