This pork roast has become our go-to meal. I like to make it over the weekend and then use the shredded pork for different meals during the week. We like to make pork tacos, pork noodle bowls and pulled pork BBQ. We got this loin roast from Fickle Creek Farm. The recipe is originally from Chef David Chang of Momofuku. I found it on this blog through Pinterest.
Rinse and dry the roast. Mix 1tbsp plus 1tsp of both sugar and kosher salt (per pound of meat) along with freshly ground pepper. Rub the roast on all sides and let sit in the fridge overnight. I promise, waiting is the hardest part.
Bake the roast in the oven at 250 degrees for 6 hours.
Once it is cooked, let the meat rest for 30 minutes
Then ravage the meat with two forks. That is David Chang's way of telling you to pull the pork apart. Oh, and sneak a taste or two while ravaging! It's amazing!