Gluten-Free Slow Roasted Pork

The days of your Mother’s Crockpot Roast have come and gone, because this Pork recipe is the easiest, moistest, set it and forget it recipe you’ll ever need! Best part is, you cook it once, and then turn it into many different dishes (see my other pork recipes that I use from my leftovers in the Party Dips and Pork Recipes categories!) Now, I choose to use Boston Butt; however, don’t worry, it’s not the actual “Butt” of the pig, but the shoulder. If you check your local grocery chain, they occasionally go on sale (especially around the holidays,) and can be found around $1.50/lb sale price. Remember to wrap it tightly in aluminum foil before you set it in the refrigerator overnight, and KEEP it wrapped in the foil in the oven the ENTIRE cooking time. This will insure a properly cooked pork, moist, and tender as can be. Your ideal temperature is 190-200 degrees for a tender pork that will pull apart completely. It is also imperative that you let it rest for one full hour after removing it from the oven (keeping it wrapped in the foil.) Then unwrap it and pull it apart/shred it with thongs and a meat fork. Follow the directions below, and you will have the perfect pulled pork recipe that will keep on giving!

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Equipment: Roasting Pan, Aluminum Foil, Meat Thermometer

Begin the night before, by removing the pork from the packaging,  and placing it in a roasting pan lined with aluminum foil (enough to wrap the pork when you’re finished prepping it with the seasoning and marinade) fat-cap side down.

Marinade Ingredients:

1 cup Gluten-Free Sofrito Marinade
1 tbsp. pepper
1 tbsp. salt
1 tbsp. onion powder
1 tbsp. dried sage
1 tbsp. dried thyme
1 tbsp. garlic powder

Mix all dried seasonings together in a small bowl, then rub evenly on all sides of pork, be sure to rub in all crevices. Once all seasoning is used (if you run out, depending on the size of your pork, add equal amounts of each until whole pork is covered.) Then spread Sofrito over all sides of pork, paying attention not to rub away seasonings. Once Marinade is complete, tightly wrap in your foil, and place in the refrigerator overnight.

Next day, Place on the middle rack of your oven, at 250° or for roughly 1 hour/lb of pork. I like to pull it out when my pork reaches 195-200° internal temperature. This ensures an absolutely tender and moist pork. Once you remove the pork from the oven, let it rest, keeping it covered in the aluminum foil for 1 hour, then remove the juices (I keep them in a separate container to use as broth in my other recipes,) remove the bone, shred/pull apart, and enjoy!

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You can keep your leftovers altogether, or separate them and freeze what you won’t use over the next few days. Check out my other pork recipes, to see how you can transform your leftovers!

 

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