This is one of the simplest recipes I think I’ve ever used. My roommate has said it was his favorite of all the things I’ve made in my big cooker, but to be fair, I don’t think he was around to get my prime rib.
OK so this is easy. Get a bone in pork shoulder roast. It’s sometimes called a butt, or a Boston Butt. I’m not really sure why – it’s a shoulder roast. The bone will keep it juicy, as will getting a roast without too much fat trimmed off. I don’t like to
roast one under 3 pounds, which will feed me and my roommate for a couple meals. In addition, you’ll need coarse ground sea salt, a peppercorn medley grinder, brown sugar, and one or two Vidalia onions (regular sweet yellow onions will work, but not quite like these). That’s it.
Preheat your oven to 225°F. Put your pork shoulder in a roasting pan. Rub liberally on all
sides with salt, pepper, and brown sugar, dry. Then cut your onion into pieces and put them in the bottom of the pan, surrounding the roast. I like to season in the pan so there is a little salt and sugar in the bottom for the onions to soak up.
Put the pan, covered, into the oven and cook for three and a half hours, or until the onions are carmelized. Take it out, let it sit fifteen minutes, and serve. It’s great on a bun, or as a topping to a green salad (eat kale). The pork should pull right off with tongs (hence the name pulled pork), and the onions
will be so packed with flavor that you won’t want to open a bottle of barbecue sauce.
See. Told you it was easy.