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Author Notes: One of the least safe things you can do is leave your oven on overnight. But doing so makes for an amazing pulled pork. Plus you awake to the wondrous aroma of slow roasted pork. (Alternatively, you can put it in the oven in the morning and eat it for dinner.) This can be eaten on its own, or as a sandwich with barbecue sauce, or in stir fry. Be creative! —Hi, I'm Brian.
Serves 8, or more
- 1 large pork shoulder
- 2 tablespoons soy sauce
- 4 tablespoons sesame oil
- 1 lime, zested and juiced
- 4 cloves of garlic, minced
- Combine the soy sauce, sesame oil, lime juice, lime zest, and garlic and set aside.
- With a serated knife cut through the fat of the pork shoulder in a cross-hatch pattern. Make sure you cut deep enough that you see meat. Rub the pork shoulder with the soy sauce marinade, wrap it tightly–swaddle it, even, like a newborn baby–in aluminum foil, and place it in a baking dish. Place the baking dish in the oven at its lowest setting–200º or so–and cook for 8 hours, or more. Let's say at least 8 hours, but for as long as you can handle yourself in the same room as slow-roasting pork.
- When the pork is finished remove it from the oven and discard the aluminum foil, bone, and as much of the gnarly fat as you can. Don't worry, plenty of fat–and flavor–has rendered itself into the meat. Using two forks shred the meat.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer