Cooking A Pork Shoulder In The Oven

Recipe

Maple syrup adds an interesting note to a homemade barbecue sauce that's slathered on pork shoulder.

Yields: 8 servings

Prep Time: 0 hours 15 mins

Cook Time: 2 hours 35 mins

Total Time: 2 hours 50 mins

1 bone-in pork shoulder roast (4 to 4 1/2 pounds)

1 can (14.5 ounces) crushed tomatoes

2 carrots, finely chopped

2 cloves garlic, minced

1/3 c. tomato paste

1/3 c. water

1/3 c. cider vinegar

1/4 c. maple syrup or dark agave nectar

1 tbsp. worcestershire sauce

1 tsp. dry mustard

1 tsp. oregano

1 tsp. paprika

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. hot pepper sauce

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Preheat the oven to 375Â°F. Place the pork on a rack in a small roasting pan. Roast, uncovered, for 1 hour.
Meanwhile, in a large skillet, combine the tomatoes, carrots, garlic, tomato paste, water, vinegar, maple syrup, Worcestershire, dry mustard, oregano, paprika, salt, pepper, and hot sauce. Bring to a boil, reduce to a simmer, and cook until the carrot has softened and the flavors have combined, about 20 minutes. If the sauce becomes too thick, add a little water.
After the pork has cooked for 1 hour, spoon off the accumulated fat from the pot and discard. Pour the sauce over and under the pork. Reduce the oven temperature to 325Â°F, and continue to cook, basting several times, for 1 hour 15 minutes, or until tender when pierced with a knife.

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