One of my favorite cuts of meat is hands down a slow roasted pork shoulder. That’s a pasture-raised slow roasted pork shoulder, to be specific. (Why? Click here for a reminder on the health benefits of pastured meat.)
Where can you find Pasture raised pork and other meat:
You can likely find pasture raised pork or any other pasture raised meats at any farmers markets or at many independent butcher chops. I got mine from the farmers market from a young and upcoming farmer named Trevor whose farm is a piece of sustainable heaven called Terraform Farm.
Here’s an excerpt from his website:
Established in 2016 on 75 acres, we are slowly transforming the property, converting open hay fields into gardens, planting trees to provide food and shelter for our animals, while also leaving untouched portions throughout the land for the benefit of wildlife.
The following recipe was given to me by my ultimate foodie friend Michael Belissimo and it was divine:
Crush the garlic cloves and sprinkle a little salt on top and finely mince your garlic. Once minced lay the side of your knife blade over the cloves and smash them down scraping it across the surface of the board. Continue to chop again adding a little more salt and repeat the scraping step with a knife. You should have a paste that you can place in a bowl.
Add olive oil to the garlic
Grind fennel, chili flakes and peppercorns in a coffee or spice grinder until you have them fine.
Add finely ground spices to garlic and olive oil and create a well combined mixture.
With your hands or a brush rub the paste as evenly as possible over the pork shoulder
Store in the fridge overnight to marinade and get all the flavors infused.
Preheat oven to 425 Farenheit and set pork shoulder in a roasting pan uncovered and cook for 20 minutes
Reduce the heat to 325 degrees Fahrenheit. Cover the pan and continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees Fahrenheit – about 3-4 hours depending on your oven. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
I recommend some roasted root vegetables or some rosemary roasted potatoes as the side dish.
Holistic wellness coach, health documentarian, registered holistic nutritional consultant and certified kinesiologist.