Slow Roasted Pork

This is the third post in my series on MB Holiday Foods. One thing about the holidays is that they tend to be exceptionally busy. So, it’s great to be able to enjoy grab and go treats. It’s also great to have food that you don’t have to fuss too much over. Today I’ve got a recipe Slow Roasted Pork. It’s not quite just stick it in the oven and forget it, but close. I’m connecting the Slow Roasted Pork to my food sampler basket by making use of Danny’s Whole Hog Roasted Garlic & Honey Sauce.

Slow Roasted Pork:

1-Pork Shoulder Roast (1.5-2.5KG)



I started off by covering the roast with salt and pepper, and putting it into a roaster with about half a cup of water in the bottom for 2 hours at 120C/250F.

The pork roast ready to go.
The pork roast ready to go.

4 – medium yellow onions (sliced)

4 – cloves of garlic cut in half.

1/2 bottle of Danny’s Whole Hog Roasted Garlic and Honey Sauce

At the two hour mark, I added the onions and garlic. the onions I cut into slices about 1/4″ thick. I layered them around the outside of the roast. Then I poured half a bottle of the Danny’s sauce over the roast and the onions. I then returned them to the oven for another two hours at the same temperature.

Roast with the onions and garlic added.
Roast with the onions and garlic added.
Sauce added.
Sauce added.

When the two hours were up, I took the roast out of the over, Remove the outside layer of skin and fat. Pulled the bone from out of the middle, and then use a fork to break up the pork into smaller chunks. For the finishing hour, I added two cups of water, and I raised the temperature to 150C/300F. The end result was a wonderfully BBQ flavoured, tender slow-roasted Pork roast.

The finished product.
The finished product.

As an accompaniment, I used another one of the products in my basket, Naosap Harvest Wild Rice. This locally grown wild rice, gives a nice, nutty flavour along with an added chewiness that is a good complement to the slow roasted pork. I prepared mine in my rice cooker:

Wild rice to accompany the pulled pork.
Wild rice to accompany the pulled pork.

Wild Rice:

1 – cup Naosap Harvest Wild Rice

2 – cups No-Name sodium reduced Beef Broth

1 – cup water*

This will need about an hour to cook thoroughly. Once done drain an excess liquid.  I found the slow roasted pork with wild rice to be very good on the day I prepared, but the reheated leftovers were even better the next day.

Both the Danny’s Whole Hog sauce, and the Naosap Wild Rice would make a nice addition to any food oriented gift basket you might want to consider over the holidays.

A serving of pork.
A serving of pork.


  1. That sure looks delicious…we’ll have to try something like this in our slow cooker soon! Thanks for a great recipe for the busy holiday season, and Happy Friday 🙂


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