We love pork and you can find many low FODMAP recipes here at FODMAP Everyday®, ranging from pork chops to meatballs to a wet-style Slow-Cooker Pork with Rhubarb BBQ Sauce. This Dry Rubbed Slow-Roasted Pork can be made in the oven with unattended cooking time.
It starts with rubbing a flavorful dry rub into the meat. That’s as complicated as this gets! You will be done with the prep in the time it takes for the oven to preheat. The oven roast technique and the dry rub will leave you with some crispy bits and some tender, and they will all be juicy! We like to pile the succulent meat onto corn tortillas and then add low-FODMAP toppings as desired. Check out our recipe for Slow Roasted Shredded Pork Tacos.
Is It a Shoulder or a Butt?
Shopping for pork shoulder can be confusing. You might find a hunk of meat that looks like a shoulder, but is labeled as “butt” or “Boston butt”. This is actually cut from the top of the pig’s shoulder, forming a somewhat rectangular hunk of well-marbled meat. It is called a “butt” because in decades past, pork was often packed for storage or shipment in wooden casks called “butts” while during the same historical time period, Boston based butchers developed a signature way of cutting the shoulder, hence the name “Boston butt”. We prefer bone-in, for added flavor, but you could use boned. If you can only fine a cut labeled “picnic shoulder”, you can use it but it will not be quite as tender.
Note that the roasting time is about an hour per pound; adjust accordingly as your piece of meat might vary in weight.
Dry Rubbed Slow-Roasted Pork
This Dry Rubbed Slow-Roasted Pork has a very short prep time and then a long cooking time in the oven, but it is unattended, making this dish very easy to make. Just budget in your time!
- 2 tablespoons kosher salt
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 teaspoon ground chipotle pepper
- 1 teaspoon cumin
- 5 to 6 pound (2.3 kg to 2.7 kg) bone-in pork shoulder (butt), at room temperature
- Position rack in center of oven. Preheat oven to 300°F/150°C. Have ready a large roasting pan.
- Stir together the salt, brown sugar, black pepper, mustard, paprika, smoked paprika, chipotle pepper and cumin in a small bowl. Use hands to thoroughly rub into the pork, covering every surface including over any fat cap and under any flaps of meat or fat.
- Place meat in roasting pan, fat cap down (see Tips) and roast for about 6 hours. Check with an instant read thermometer, cooking meat until it reaches 145°F/63°C. The meat will take about an hour a pound, give or take a little, depending on how cold the meat was when you placed it in the oven. Allow the meat to rest at least 20 minutes for the juices to redistribute. Simply shred meat using two forks, pull apart with your fingers or chop into hunks with a knife.
- I had always roasted my pork shoulders and Boston butts with the fat cap (the fatty layer) on the underside. But then I got to thinking about how the fat could act as a self-basting mechanism if it were allowed to drip down from on top. After much research and experimentation I found that some folks do indeed like to roast with the fat on top for just such a reason, but what you lose are the extra crispy bits that develop with this dry rub and fat on the bottom approach. Your choice.
- The USDA recommends internal temperatures for ground pork to be 160°F/71°C and other cuts of pork to 145°F/63°C. Personally, I like my hamburgers rare, my lamb very pink and my pork cooked just enough, as it is in this recipe. Trichinosis, which is the parasite that people are concerned with in pork, is killed when meat is frozen and also when it is exposed to temperatures above 131°F/56°C. We feel safe recommending removing the pork from the oven at 145°F/63°C for this recipe. Also note that during the resting period, the temperature will continue to rise a bit but with this kind of dish, that’s okay.