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Low and slow is my motto for cooking pork. Use a low temperature and roast it for hours. I had a frozen 5.5-pound, bone-in shoulder pork roast. This recipe also includes time and temperature of a thawed pork shoulder roast. The day before, I roasted slices of red cabbage, or, you could sauté cabbage. I also used my homemade red cabbage sauerkraut. They were the perfect combination to nestle the pork roast into.

Ingredients

Bone-in pork shoulder roast, 5.5 lbs

Red cabbage, sliced/roasted or sautéed

Red sauerkraut, 1 pint

Olive oil, 1 tablespoon

Preparation

Preheat oven to 250 F for a frozen roa...