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Old-Fashioned Roast Pork

From

April​/May 2006

Old-Fashioned Roast Pork

For our Old-Fashioned Roast Pork recipe, we skipped lean loins and opted for deep-flavored and inexpensive pork shoulder or Boston butt, which we flavored with a classic roast pork spice rub. Cooking the roast in a low oven for seven hours rendered the fat and softened our roast pork’s tough connective tissue. And for easy slicing, we refrigerated the cooked roast overnight until firm.

Serves 6 to 8

A heavy, deep-sided (3-inch) roasting pan is the best choice for this recipe, but a shallow broiler pan also works well. If you plan to make the Cuban sandwiches (see related recipe), slice off and reserve a half-pound piece of the roast at the beginning of step 4; if wrapped tightly, it will keep in the refrigerator for several days.

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