A thick slab of pork shoulder is the type of meat that usually has to be cooked all day long to achieve the tender, fall-off-the-bone result. By using a convection oven, you can speed up the cooking process without destroying the results. Bonus: You get a healthier meal.
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As the meat cooks in the convection oven, excess fat will melt out, flavoring the meat as it leaves. In less than 4 hours, you can have a tender slab of pork shoulder that's healthier with less fat.
Things You'll Need
2 tsp. vegetable oil
1 tsp. salt
½ tsp. garlic powder
¼ tsp. chipotle chili powder
½ tsp. dried oregano
Shallow roasting pan
- Preheat your oven to 350 degrees Fahrenheit on the Convection Roast setting.
- Add 2 teaspoons of vegetable oil to a small bowl.
- Add 1 teaspoon salt, ½ teaspoon of garlic powder, ¼ teaspoon of chipotle chili powder and ½ teaspoon of dried oregano to the bowl and stir.
- Make thin slices ¼ inch apart along the top of the pork shoulder.
- Cut down to the layer of fat below, which will help flavor the outside of the shoulder.
- Rub the oil seasoning paste over the top of the pork shoulder, coating it thickly.
- Set a roasting rack in a shallow roasting pan and place the pork shoulder on top.
- Cook the shoulder for 2 1/2 to 3 hours or until the meat has reached a tender consistency.
- Allow the meat to sit for 10 minutes and slice it open to serve.