Make this overnight pork and use it throughout the week! It has a relatively neutral spice/flavor base to maintain versatility. Make sandwiches, tacos, soups, put some on top of a salad, whatever you can dream!
1 large pork roast (shoulder or Boston butt)
2 Tbsp brown sugar
2 Tbsp Dijon mustard
1 Tbsp maple syrup
1 Tbsp salt
1 Tbsp black pepper
1 Tbsp apple cider vinegar
1 Tbsp garlic powder or minced garlic cloves
1/2 tsp red pepper flakes
Preheat oven to 475 F. Prepare a Dutch oven or ovenproof cooking vessel with high sides and a lid. *Can be done in a slow cooker!
Allow pork to come to room temperature for 30 minutes before cooking. This can be done before dinner/bed.
Combine all ingredients except pork roast in a small bowl and stir to form a paste. Place pork roast fatty side up in the Dutch oven. Spread paste all over the top to coat.
Place in the oven with the lid secured and set a timer for 15 minutes. Reduce oven temperature to 200 F and continue to cook low & slow for at least 8 hours but up to 12 hours. Remove from oven when done, allow to cool and cut into thirds. Refrigerate until ready to use.
Recipe by Vie at https://getvie.com/hurricane-meal-plan/