Roast Pork

Low and slow is my motto for cooking pork. Use a low temperature and roast it for hours. I had a frozen 5.5-pound, bone-in shoulder pork roast. This recipe also includes time and temperature of a thawed pork shoulder roast. The day before, I roasted slices of red cabbage, or, you could sauté cabbage. I also used my homemade red cabbage sauerkraut. They were the perfect combination to nestle the pork roast into.

Ingredients

Bone-in pork shoulder roast, 5.5 lbs

Red cabbage, sliced/roasted or sautéed

Red sauerkraut, 1 pint

Olive oil, 1 tablespoon

Preparation

Preheat oven to 250 F for a frozen roast. For a thawed pork roast, preheat oven to 325 F.

Oil the bottom and sides of a cast iron Dutch oven. Layer the bottom with the cooked cabbage. Then layer with the sauerkraut. Nestle the roast into the cabbage mixtures. Add more cooked cabbage along the sides of the roast. Cover with lid.

For frozen pork, roast for 6 hours. Remove the lid for the last 30 to 40 minutes. To roast fresh/thawed pork, allow 30 to 45 minutes per pound. Either way, you want an internal temperature of 170 degrees.

I love color, so I served this with sweet potato and white potato that I boiled separately.