Dinner: Slow-Roasted Pork Shoulder with Mustard and Sage

Recipe by The Bon Appétit Test Kitchen Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

Ingredients

1 skinless, bone-in pork shoulder (Boston butt; 5 –6 pounds)
Kosher salt, freshly ground pepper
1/2 cup Dijon mustard
1/4 cup finely chopped fresh sage
2 tablespoons finely chopped fresh marjoram
4 garlic cloves, finely chopped

Instructions

Place a rack in lower third of oven; preheat to 325 °F. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.
Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5 –6 hours (depending on size of pork shoulder).
Let pork rest at least 10 minutes before serving (the meat should pull apart easily).

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