Recently my family requested all kinds of dishes all based around pork, but everyone wanted something different. So I created Just Pork.I seasoned a pork shoulder with generous amounts of spices and slow roasted it in a low oven for about 10 hours. After being teased for hours by the delicious smell of it cooking all day, it resulted in the most tender, juicy, and flavorful roast. Everyone loved it. It was perfect for tacos and quesadillas and anything else we made. This dish is also great to eat as a roast and great for dinner. It was incredibly delicious, and my family is already asking me to make it again.
Ingredients for Just Pork:
1 bone in pork shoulder, 7 - 1/2
1/3 cup Dijon Whole Grain mustard
3 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon smoked paprika
2 teaspoons ancho chili
2 teaspoons cumin
1 1/2 teaspoon black pepper
1 1/2 kosher
Time-Saving Tip: Prepare the spice rub in advance.
Let's see what we need.
Combine all of the ingredients except for the mustard and pork.
Coat the meat with the mustard. Then sprinkle the seasononing all the pork. Place the pork on a rack on a foil-lined sheet pan. Transfer to a preheated 250-degree oven and cook until tender; an instant-read thermometer will read 170 degrees. Let the meat rest about 30 minutes before cutting, pulling, or dicing.
It's ready! Just Pork is so mouth-watering delicious. The meat is juicy and the crust is full of flavor. Give this a try and I know it will become a new favorite.
Enjoy!
Just Pork:
1 bone in pork shoulder, 7 - 1/2
1/3 cup Dijon Whole Grain mustard
3 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon smoked paprika
2 teaspoons ancho chili
2 teaspoons cumin
1 1/2 teaspoon black pepper
1 1/2 kosher
Combine all of the ingredients except for the mustard and pork.
Coat the meat with the mustard. Then sprinkle the seasoning all the pork. Place the pork on a rack on a foil-lined sheet pan. Transfer to a preheated 250-degree oven and cook until tender; an instant-read thermometer will read 170 degrees. Let the meat rest about 30 minutes before cutting, pulling, or dicing.
Time-Saving Tip: Prepare the spice rub in advance.