Slow-roasted spiced pork from Make It Ahead: A Barefoot Contessa Cookbook (page 106) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Winter slaw

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alex709627 on February 27, 2026

    Ina said this was her easiest recipe

  • mharriman on November 18, 2025

    My sliced pork looks very similar to the one in the photo. The aroma coming from the oven all day was heavenly, but the aromatic flavors didn't completely transfer to the inner roast. Some Bbq sauce would have enhanced the flavor- next time. Nevertheless, my husband and I enjoyed this with baked beans, coleslaw, and cornbread. The smallest bone in a pork shoulder I could find was 9 pounds. For two people, plenty is remaining for three additional meals. This was a great make-ahead meal that took very little time to prep and plate after cooking. Would make a good company meal.

  • Ro_ on February 12, 2024

    I had a smaller, bone-in pork shoulder, and did it in the slow cooker for a while, finishing off in the oven to brown up. I ended up with a lot of liquid (and I didn't add anywhere near the quantity of wine suggested) that I wasn't sure what to do with at the end - in retrospect I should have mixed more of it in with the shredded pork which was a smidge dry. This recipe was fine but not amazing. I think I didn't need the uncovered oven step as it dried it out a bit.

  • tmitra on January 30, 2023

    I finished preparing it five hours before I started roasting it, and even so, I agree with anya_sf below: "The seasoning was good, but didn't penetrate the meat, which needed salt." I wouldn't repeat it.

  • averythingcooks on January 10, 2021

    I made this with a pretty small bone-in pork shoulder (less than 3 lbs) and so cut the seasoning paste by approx 1/3. To roast, I used a combo of techniques I've used before (450 uncovered for 15 minutes followed by an hour covered @300 and finally let it go @ 275 uncovered for maybe 3 hours (checking periodically with a fork for "pullability") and I kept the wine bottle handy for a couple of liquid top ups. We ultimately shredded it, mixed it back into the "defatted" pan juices and stirred in some chopped pickled jalapenos & a good splash of the brine. We had a great taco dinner for 2 with a second night's worth tucked in the freezer.

  • JayHarley on September 10, 2020

    I've made this at least a dozen times - its a family favourite. We usually 'pull' it using pork shoulder joint unrolled with seasoning rubbed all over - and make some extra for freezer. My son is serving at this at his wedding party in a couple of weeks - we can't travel to be with them due to Covid but my heart sings that he is using seasoning mix I made and left in his freezer before lockdown.

  • anya_sf on May 27, 2019

    I didn't make it ahead. My pork butt weighed 6 lbs. I put it in a 9"x13" pan with 1.5 cups wine initially so the pan wouldn't be too full. I added another cup after 2.5 hours and never needed to add more, as the wine did not evaporate much. The pork wasn't sliceable - it was more like pulled pork. The seasoning was good, but didn't penetrate the meat, which needed salt. Seasoning ahead would probably help. We had this with tortillas, beans, and slaw, and enjoyed it.

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