Slow Roasted Pork Shoulder With Pear Cider
- 3 pounds boneless pork should roast
- 1/2 cup pear butter
- 1/2 cup dark brown sugar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon hot New Mexican chili powder
- 1 teaspoon hot paprika
- 1 cup pear cider
- In a small bowl, combine the pear butter, brown sugar, Worcestershire sauce, and spices. Spread over all sides of the pork. Refrigerate the roast at least 1 hour.
- Preheat oven to 450. Place the pork in a roasting pan. Bake for 30 minutes then pour the pear cider into the bottom of the pan. Cover with a lid or foil and lower the temperature to 325. Roast until a thermometer inserted into the thickest part of the roast measures 160u0b0F, about 2 hours. Allow to sit 15 minutes before removing the netting and slicing.
pear butter, brown sugar, worcestershire sauce, chili powder, hot paprika, pear cider
Taken from food52.com/recipes/1759-slow-roasted-pork-shoulder-with-pear-cider (may not work)