Prepare to revolutionize your dinner game with a recipe that will make your taste buds dance and your guests beg for seconds! This Slow Roasted Brown Butter and Vanilla Pork Shoulder isn't just a meal—it's a culinary masterpiece that transforms an ordinary cut of meat into a luxurious, tender delicacy that practically melts on your tongue. Imagine a succulent pork shoulder infused with the rich, nutty essence of brown butter and the delicate, aromatic whispers of vanilla, slow-cooked to perfection for six heavenly hours.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4-5 lbs pork shoulder
- 1 cup unsalted butter
- 1 vanilla bean, split and scraped
- 2 tablespoons brown sugar
- Salt and pepper to taste
Instructions
- Preheat your oven to 250°F (120°C). This low temperature will ensure that the pork shoulder cooks slowly and becomes tender.
- While the oven is preheating, prepare your pork shoulder. Pat it dry with paper towels to remove any excess moisture. This will help the seasoning adhere better and create a nice crust.
- Season the pork shoulder generously with salt and pepper on all sides. Make sure to rub the seasoning into the meat for maximum flavor.
- In a medium saucepan over medium heat, add the unsalted butter. Allow it to melt completely, stirring occasionally. Continue cooking the butter until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to let it burn.
- Once the butter is browned, remove it from the heat and add the split and scraped vanilla bean along with the brown sugar. Stir well to combine, allowing the sugar to dissolve in the warm butter.
- Place the seasoned pork shoulder in a large roasting pan or Dutch oven. Pour the brown butter and vanilla mixture evenly over the pork, ensuring it is well coated.
- Cover the roasting pan tightly with aluminum foil or a lid. This will help trap moisture and keep the pork shoulder juicy during the long cooking process.
- Transfer the covered pork shoulder to the preheated oven and let it roast slowly for about 6 hours, or until the meat is fork-tender and easily pulls apart.
- After 6 hours, carefully remove the pork shoulder from the oven. Remove the foil or lid and let it rest for 20-30 minutes before slicing or shredding. This resting period allows the juices to redistribute throughout the meat.
- Once rested, shred or slice the pork shoulder as desired. Serve it with the remaining brown butter sauce drizzled over the top for added flavor.
- Enjoy your Slow Roasted Brown Butter and Vanilla Pork Shoulder with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips
- Always pat your pork shoulder completely dry before seasoning to ensure a perfect crust and maximum flavor absorption.
- When browning butter, watch it carefully—the line between perfectly nutty and burnt is thin. Remove from heat the moment it turns golden brown with a rich, nutty aroma.
- Use a high-quality vanilla bean for the most intense flavor. The natural oils will infuse the meat beautifully during the slow roasting process.
- Choose a heavy-bottomed roasting pan or Dutch oven to ensure even heat distribution and prevent burning.
- Don't rush the resting period after cooking. Those 20-30 minutes allow the meat's juices to redistribute, guaranteeing maximum tenderness and flavor in every bite.
- For an extra flavor boost, consider using the leftover brown butter sauce as a drizzle or dipping sauce when serving.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 2g
Protein: 55g
Fat: 45g
Saturated Fat: 25g
Cholesterol: 190mg
