Rick’s Slow Cooked Pork
Two of my guests at my bed and breakfast inn decided that they wanted to move from Tahoe to Paso. So, they resided in my cottage for well over a month. They were a lovely young couple and I loved their company. Christy eventually became the manager at an exclusive winery; Rick though always loved to cook and he ended up working at an exclusive restaurant. This is one of his recipes and I love the ease and simplicity of it. It is sort of a pulled pork recipe so if you look at comparable recipes, you can also add vinegar, etc. but honestly, I think that Rick’s way is the best. So here it is:
- One 3-4 lbs. Shoulder/butt (NOT LOIN) I used a 3.44 Lb. Fresh Boston Butt Pork Shoulder Roast that was priced very nicely.
- Olive oil—I used at least 1/2 C.
- Fresh thyme
- Preheat oven to 275.
- LIBERALLY, and I mean that, spread olive oil over the whole roast. I sprayed with olive oil a large Pyrex dish first and placed the roast in it.
- Salt and pepper the roast to your taste.
- Spread fresh thyme, as much you would like, over it all.
- Cook the roast, uncovered, for 6 hours.
- That’s it and believe me, moist and delicious is what you get.
- Now, I had some freshly washed spinach waiting to be cooked and I thought, well, why not about 1/2 hour before the pork is done to pile it on top of the pork, sprinkle some red pepper flakes and Parmesan on top of the greens, place a top (or aluminum foil) on top and put it back in the oven. But even before that since I also had a left over cooked baked potato, I had cut that up in small bits and had added that around the roast before I did the spinach bit.
- When I took the roast out, I arranged the spinach and potatoes nicely around the roast and it looked gorgeous.
- Of course, this kind of pork also goes very well with potato salad and/or beans.
- Rick also said that you can cook very thick pork chops like this as well. He said to cook them for 1 ½ to 2 hours the slow way.