A couple of weeks ago I made ‘Forever Roasted Pork Shoulder’, it was a big success in our house and gave us wonderful leftovers. Then I saw Chef Mimi’s post for ‘Pork All’Arrabbiata’ and knew I needed to try it if I could score another pork shoulder at the store. I loved the idea of slow cooking the pork in a spicy red sauce. This was also the perfect opportunity to clean out the pantry and/or fridge.
I found a jar of “just outdated” (really those dates are very conservative and it was only a few months past expiration…it looked fine) red pepper marinara sauce in the pantry, the end of a jar of bourbon and bacon BBQ sauce (about 1/4 cup), and a small can of spicy V8 juice. There wasn’t any leftover red wine (we drank it all) to add, so I also cleaned out the jars with a little water.
I decided to cook it slowly at a low temperature, covered this time. As in ‘Forever Roasted Pork Shoulder’ that meant 5 hours at 275 degrees F. While the oven was on at the low temperature, I could also roast some sweet potatoes. I ran across this method on the blog Smitten Kitchen for slow-roasted sweet potatoes. 2 1/2 hours at a low temperature, then broiled until charred on top results in a creamy skinned potato quite unlike the usual stringy-ness (although I will eat a sweet potato no matter how it’s cooked).
I think they will be delicious with the pork and hey, the oven is already on.
Here are a few pictures of the final result, we had lots of leftovers for pulled pork quesadillas (no pictures) and sandwiches.
Not going to the grocery store at all, I don’t know if there’s still pork to be had. I think everyone has read about the Smithfield plant (as well as other meat-packing plants) that closed because of a high rate of coronavirus infections in the workers, who work at close quarters. But if I found a pork shoulder I think I would love this recipe!
be well… mae at maefood.blogspot.com
Hi Mae, I had heard of it…terrible. The meat at our local store comes from a farm in CA, humanely raised and slaughtered. So we are lucky. I am trying to stretch the time out between visits to the store, it gets pretty ‘creative’ by the end of that period. Thanks for visiting, be safe.
This sounds like a delicious meal! I’ve been wanting to try roasting sweet potatoes and now you’ve inspired me!
If you have something else in your main oven at a low temperature, this is perfect. Otherwise I cook these in the toaster oven. They really do have a different texture. I roast several and reheat the extras for lunch or breakfast with a poached egg on top.