When in doubt, go bone-in
If you’re deciding between cuts, getting a bone-in piece works best for slow-roasting. The fibers and cartilage of a bone cut break down during a slow-roasting process and keep the meat moist. “Pork shoulder with the bone in is one of my favorites,” shared Kurt Wewer, Executive Chef at the Garlic Poet near Harrisburg, PA. “We do one for our tacos that’s roasted with malt syrup which is used in home brewing, salt, and beer and that’s it. We put it in the oven at 315-320 degrees Fahrenheit for four hours, mix it with all the juice that’s in the pan and put it right on the tacos. It’s fantastic.”
Don’t avoid fat
We’re all on a health kick, I get it, but if you’re slow-roasting, you don’t have to skip by cuts with a fatty layer on them. The one Achilles heel of slow-roasting is the possibility of drying out the meat. Fat content will help hydrate the meat as it cooks, keeping things juicy, tender, and moist.