St. Louis Style Slow-Roasted Pork Shoulder

Ingredients

In this adaptation, we incorporate the flavors of St. Louis cuisine into the traditional Puerto Rican pernil. The original pernil recipe typically uses a combination of garlic, oregano, and citrus juices for marinating the pork. However, in this St. Louis version, we replace the citrus juices with a blend of St. Louis-inspired spices, giving the dish a unique smoky and slightly sweet flavor profile. We alse have the original recipe for Pernil, so you can check it out.

• 1 (4-5 pound) pork shoulder, bone-in 1 (4-5 pound) pork shoulder, bone-in
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon mustard powder 1 teaspoon mustard powder
• 1/2 teaspoon celery salt 1/2 teaspoon celery salt
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil 1/4 cup vegetable oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (Saturated: 8g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (163°C).
2. 2.
   In a small bowl, combine all the spices: paprika, garlic powder, brown sugar, salt, black pepper, cayenne pepper, dried thyme, dried oregano, onion powder, mustard powder, celery salt, smoked paprika, ground cinnamon, and ground cloves.
3. 3.
   Pat the pork shoulder dry with paper towels and place it in a roasting pan.
4. 4.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
5. 5.
   In a separate bowl, whisk together the apple cider vinegar and vegetable oil. Pour the mixture over the pork shoulder.
6. 6.
   Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
7. 7.
   Roast the pork shoulder for approximately 4-5 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender and easily pulls apart.
8. 8.
   Remove the foil and increase the oven temperature to 450°F (232°C). Return the pork shoulder to the oven and roast for an additional 15-20 minutes, or until the top is crispy and browned.
9. 9.
   Remove the pork shoulder from the oven and let it rest for 15 minutes before slicing or shredding.

Treat your ingredients with care...

• Pork shoulder — Choose a bone-in pork shoulder for maximum flavor and tenderness. Trim excess fat if desired.
• Paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the dish.
• Apple cider vinegar — Use unfiltered apple cider vinegar for a tangy and slightly sweet taste.

Tips & Tricks

• For an extra smoky flavor, consider adding a small amount of liquid smoke to the spice rub.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the spice mixture.
• To achieve a crispy exterior, make sure to remove the foil and increase the oven temperature during the final roasting step.
• Leftover pork can be used in sandwiches, tacos, or salads for delicious meals throughout the week.
• Serve the pork shoulder with St. Louis-style barbecue sauce for an authentic flavor experience.

Serving advice

Serve the St. Louis Style Slow-Roasted Pork Shoulder as the centerpiece of a meal. Accompany it with traditional St. Louis side dishes like toasted ravioli, gooey butter cake, and slaw.

Presentation advice

Present the sliced or shredded pork shoulder on a large platter, garnished with fresh herbs such as parsley or cilantro. Serve with a side of St. Louis-style barbecue sauce for dipping or drizzling.