Low & Slow Pork Shoulder

1. 1

   If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours.

2. 2

   Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat.

3. 3

   Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F.

4. 4

   For The Beans:

5. 5

   With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl.

6. 6

   Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven.

7. 7

   Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy.

8. 8

   For The Slaw:

9. 9

   Combine all the ingredients and set aside for 30 minutes.

10. 10

    Serve Pork to the table on top of the beans with the slaw on the side... you will need 2 forks for the pulling :).

* Per serving · 4 servings · Values may vary.