ERIN FRENCH’S SLOWROASTED PORK PICNIC SHOULDER WITH CINNAMON & ROSEMARY

From the chef behind the Lost Kitchen in Freedom, Maine, this is a super- easy and somewhat surprising spin on roast pork. ( It’s the cinnamon.) Cooked for five hours, the meat comes out ultratender, and the spice rub gives it a nice crusty bark. I used Boston butt, and the leftovers made fantastic tacos. One note: You’ll need to plan in advance. The recipe calls for coating the pork with the spice rub to marinate overnight.

2 tablespoons chopped fresh rosemary

1 tablespoon chopped garlic

1 1/2 tablespoons ground cinnamon

1 tablespoon kosher salt

1 teaspoons cracked black pepper

1 pork picnic shoulder or Boston butt ( about 3 pounds)

2 tablespoons olive oil

In a small bowl, combine the rosemary, garlic, cinnamon, salt and pepper.

Slather the pork with the oil, and rub the spices into the meat. Put in a baking dish, cover with plastic wrap, and refrigerate overnight.

Take the pork out of the fridge for 30 minutes before roasting. Preheat the oven to 300 degrees.

Cover the pork with foil and roast for 5 hours.

Remove the foil and roast another 15 minutes. The pork should be browned and very tender. Remove the pork from the oven, and let it rest for 10 minutes before serving. Serves 4- 6.

Per serving, based on 4: 706 calories ( percent of calories from fat, 64), 60 grams protein, 4 grams carbohydrates, 2 grams fiber, 49 grams total fat ( 16 grams saturated), 211 milligrams cholesterol, 1,649 milligrams sodium.

Adapted from “The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine” by Erin French ( Clarkson Potter, $ 32.50).

STYLING BY WENDELL BROCK / CHRIS HUNT FOR THE AJC