For a while I have tried to write up a post explaining the reasons I took a (long) break from blogging, as well as why I decided to start back up again. It feels like a long and complicated story to explain, but really, it just stopped feeling like something truly enjoyable to our family for a season of life. And then, we started to miss it. While we continued to cook, we found our dedicated family dinners happening with less frequency and consistency. We found ourselves missing the way it fostered our hobbies outside of work while still allowing us to spend time together. So really, it just felt right to step away, and then felt right to come back.
This recipe seemed perfect to start back up with. It’s easy and reliable, and most importantly, perfect for a few days of lunches and leftovers. It encompasses all my favorite aspects of family cooking—easy prep, slow roasting, ingredients that create the most amazing aroma in the house, and a final product that seems to make my kids forget how picky they can be. If you make it overnight, it can easily be divvied up for lunches or stored with juices to be reheated for later meals.
- 1 boneless pork butt or shoulder, about 3.5-4.5 lbs
- 2 tablespoons maple syrup
- 3 tablespoons brown sugar
- 1 tablespoon dijon mustard
- 1 teaspoon chopped fresh thyme
- 4 cloves garlic, minced
- ⅛ teaspoon ground cayenne
- Salt and freshly ground pepper
- Remove the pork butt from the refrigerator and let sit to come closer to room temperature. Pre-heat over to 475 degrees F.
- Combine all the remaining ingredients, aside from the salt and pepper, in a small bowl.
- Generously season the pork roast with salt and freshly ground pepper, then rub the above prepared mixture all over the pork. Place in a cast iron or roasting pan.
- Cook in preheated oven for 15 minutes, then cover (either with cast iron lid or tightly with foil), and turn the oven temperature down to 200 degrees F.
- Cook for about 8-10 hours, until tender and easily shred with a fork.
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