Slow-Roasted Spiced Pork

Slow-Roasted Spiced Pork
Prep Time
20 min
Cook Time
8 - 10 servings

A tasty slow cooked main that’s worth the wait. 



- 9 lb(s) bone-in pork butt, with layer fat on top
cloves garlic
large yellow onion, chopped
jalapeno pepper, ribs removed, seeded, and chopped
cup fresh oregano leaves, chopped
1 ½
Tbsp ground cumin
1 ½
tsp chipotle chile powder
Kosher salt and freshly ground black pepper
1 ½
Tbsp apple cider vinegar
cup good olive oil
mL dry white wine, bottle such as Pinot Grigio
serving lime wedges, for


Step 1

Preheat the oven to 300 °F. Test your oven with an oven thermometer to be sure it’s accurate!

Step 2

Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.

Step 3

Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.

Step 4

Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

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