Palo Santo’s Slow Cooked Pork
*This recipe is for a small 6 – 10 pound picnic ham that one might cook at home. For that reason the cooking time has been reduced. At the restaurant we usually cook a whole pig so needs to cook for at least 12 – 16 hours.
1 Picnic Ham 6 to 10 lbs.
Salt and Pepper
1 Large Onion (peeled and cut into eights)
1 Large Carrot (peeled and roughly chopped)
2 Large Celery Stalks (roughly chopped)
4 Bay Leaves
Put the chopped vegetables and bay leaves into a roasting pan with about ¾ inch of water.
Salt and pepper the ham and lay it on top of the vegetables.
Put the pan in the oven and set the oven on the lowest setting possible –that should be about 200f.
Let the ham cook for about an hour and then pour the beer over it.
Baste the ham with the liquid in the pan as often as you like as it cooks. It should take at least 4 – 6 hours.
The meat should get soft, never dry.
Once it is soft enough to pull the meat apart with a fork turn the heat up to 400f.
Let the ham cook for another 15 – 30 minutes on high heat so that the skin will get crispy.
Remove the ham from the oven and rest the meat for at least 15 minutes before serving.