This delicious barefoot contessa slow-roasted pork is incredibly tender and packed with smoky, spiced flavors. A blend of cumin, chipotle, and fresh oregano enhances the taste, while white wine keeps the meat juicy. Serve with lime wedges for a fresh, zesty finish.
Ingredients Needed
- 1 (3.2–4 kg) bone-in pork shoulder (pork butt), with fat layer on top
- 6 garlic cloves
- 1 large yellow onion, chopped
- 1 jalapeño, ribs removed, seeded, and chopped
- ¼ cup (15g) chopped fresh oregano
- 1½ tbsp ground cumin
- 1½ tsp chipotle chile powder
- 17g sea salt
- 1½ tsp freshly ground black pepper
- 1½ tbsp apple cider vinegar
- 60ml olive oil
- 750ml dry white wine (Pinot Grigio)
- Lime wedges, for serving
How To Make Slow Roasted Spiced Pork
- Preheat the oven & prep the pork: Preheat the oven to 150°C (300°F). Check with an oven thermometer for accuracy. Score the fat in a crosshatch pattern and make 12 small cuts (½-inch deep) around the pork.
- Make the spice paste: In a food processor, blend garlic, onion, jalapeño, and oregano until finely chopped. Add cumin, chile powder, salt, and black pepper, then process for 30 seconds. Mix in vinegar and olive oil to form a paste.
- Season the pork: Rub the spice paste all over the pork, including the sides and bottom. Place fat side up in a large roasting pan. Pour 2 cups (480ml) of wine into the pan. Cover tightly with foil.
- Roast slowly: Roast for 2½ hours. Remove the foil and continue roasting uncovered for 4 to 4½ more hours, adding 1 cup (240ml) of wine every 2 hours to keep it moist. The pork is done when extremely tender.
- Rest & serve: Remove from the oven, cover with foil, and let rest for 15–30 minutes. Slice, sprinkle with salt, and serve with lime wedges.
Recipe Tips
- Score the fat cap: Lightly cut the top layer of fat on the pork in a crosshatch pattern. This helps the seasoning penetrate deeper, enhancing the flavor.
- Marinate overnight: For the best taste, let the seasoned pork sit in the fridge overnight. This allows the spices to infuse thoroughly.Barefoot Contessa
- Use a meat thermometer: To ensure perfect tenderness, cook the pork until it reaches an internal temperature of 95°C (203°F).
- Let it rest: After cooking, allow the pork to rest for 15–30 minutes. This helps retain its juices, making it more succulent.
- Shred or slice as desired: Depending on your preference, you can pull the pork apart with forks for a shredded texture or slice it for a more traditional roast presentation.
How To Store Leftovers
- Refrigerate: Store leftover slow roasted Spiced pork in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap Slow leftover slow roasted Spiced pork tightly in foil or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover slow roasted Spiced pork in a 300°F oven for 15–20 minutes, covered with foil to keep it moist.
Nutrition Facts
Serving Size: 1 serving (approximately 140g)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 3.5g
- Cholesterol: 64.4mg
- Sodium: 569.8mg
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 19g
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Barefoot Contessa Slow Roasted Spiced Pork
Description
This delicious barefoot contessa slow-roasted pork is incredibly tender and packed with smoky, spiced flavors. A blend of cumin, chipotle, and fresh oregano enhances the taste, while white wine keeps the meat juicy. Serve with lime wedges for a fresh, zesty finish.
Ingredients
Instructions
- Preheat the oven & prep the pork: Preheat the oven to 150°C (300°F). Check with an oven thermometer for accuracy. Score the fat in a crosshatch pattern and make 12 small cuts (½-inch deep) around the pork.
- Make the spice paste: In a food processor, blend garlic, onion, jalapeño, and oregano until finely chopped. Add cumin, chile powder, salt, and black pepper, then process for 30 seconds. Mix in vinegar and olive oil to form a paste.
- Season the pork: Rub the spice paste all over the pork, including the sides and bottom. Place fat side up in a large roasting pan. Pour 2 cups (480ml) of wine into the pan. Cover tightly with foil.
- Roast slowly: Roast for 2½ hours. Remove the foil and continue roasting uncovered for 4 to 4½ more hours, adding 1 cup (240ml) of wine every 2 hours to keep it moist. The pork is done when extremely tender.
- Rest & serve: Remove from the oven, cover with foil, and let rest for 15–30 minutes. Slice, sprinkle with salt, and serve with lime wedges.
Notes
- Score the fat cap: Lightly cut the top layer of fat on the pork in a crosshatch pattern. This helps the seasoning penetrate deeper, enhancing the flavor.
- Marinate overnight: For the best taste, let the seasoned pork sit in the fridge overnight. This allows the spices to infuse thoroughly.Barefoot Contessa
- Use a meat thermometer: To ensure perfect tenderness, cook the pork until it reaches an internal temperature of 95°C (203°F).
- Let it rest: After cooking, allow the pork to rest for 15–30 minutes. This helps retain its juices, making it more succulent.
- Shred or slice as desired: Depending on your preference, you can pull the pork apart with forks for a shredded texture or slice it for a more traditional roast presentation.
Barefoot Contessa Slow Roasted Spiced Pork