Low and slow. There is no better way to cook a nice, big pork shoulder roast–one that you have marinated in a delicious rub of garlic, rosemary, mustard and miso. At 250°, the oven seems barely on. But as the hours pass, four… six…seven, the house fills with the most delicious aroma. And when you pull the roast from the oven and slice it, the meat falls off the bone, breaking into tender morsels of savory goodness. Filling tacos with the meat and adding some pickled onion and cotija cheese crumbles on top is our favorite way to eat this.
To make the roast, we used a seven-pound, bone-in pork shoulder (also known as pork butt) with the fat cap scored, searing it for 20 minutes at 450° and then turning it down to 250° and roasting uncovered for the remainder of the time. If using a smaller-than-seven-pound roast, start checking for fall-off-the-bone tenderness at the four-hour mark. If larger than seven pounds—say, in the nine-to-10 pound range, you’ll roast from 8 to 10 hours. Recipe adapted from Katie Workman, with big thanks to Tyler Wolff-Ormes for the idea of adding miso to the marinade.