Low and consistent temperature makes this cut tender and juicy.
Chef Bissonnette takes the same cooking methodology of a whole pig roast and applies it to his crispy Slow Roasted Pork Shoulder. With a simple rub made from seasonings and roasted garlic, he covers the shoulder and then lets it go at low heat for four hours.
He then finishes it off with a tomato salad with greens from Sparrow Arc Farm. A delightful combination of the slow roasted and the fresh — flavors, colors, and textures.
Download the recipeSlow Roasted Pork Shoulder (PDF)
Winner of Food & Wine's 2011 People's Best New Chef Award. Chef Bissonnette is a champion of nose-to-tail cuisine and well known locally and nationally for his exceptional charcuterie and passionate dedication to supporting local, sustainable purveyors.