I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact.
3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with)
1 large white onion, 1/4" slices
1 Tbsp. butter
1 chicken boullion cube
1 c. water
2 tsp. dried thyme
1 tsp. dried sage
1 tsp. whole coriander
1 Tbsp. coarse ground salt
1 Tbsp. brown sugar
1 tsp. dry mustard
1 tsp. white pepper
1/2 tsp. cinnamon
1/4 tsp. cayenne
1/4 tsp. allspice
1/4 tsp. celery seed
Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewhat softened, but not caramelized. Crumble up the boullion cube and add it to the pan, then add the water and bring to a simmer 1-2 min or until the boullion is dissolved.
Pat the pork roast dry and place in a deep, solid oven pan. Grind the thyme, sage, and coriander together in a mortar and pestle until, then mix in the remaining spices. Rub the spices onto the pork roast. Place the onions around the roast (don't pour on top, or the broth will wash the rub off). Tent with foil.
Place in the steam oven on surround mode, at 250 F, and 75% humidity, for 6 hours. Every two hours, add ~1 c. water to prevent the onions from burning. Turn the roast a couple of times. NOTE: I think that more liquid could be added at the beginning to prevent having to tend it during cooking. The onions should produce a dark, flavorful goo.
Once the pork is tender, pull apart with tongs or forks. Spoon over some of the onion goo. Place on a toasted bun and add BBQ sauce if desired. This would be great with Carolina style mustard sauce, but regular sweet BBQ sauce is good too.