It is going to be a long work week. I need plenty of left overs so we can make it through the week without eating junk. I don’t this tomorrow’s recipe – Shredded Pork Tacos – will count as junk.
A Slow Roasted Pork Shoulder (thanks to Meatballs and Milkshakes)
- 1 pork shoulder (approx 5 lbs)
- 2 tbsp salt
- 1 tbsp ground pepper
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp cayenne
- 1/4 cup brown sugar
- 4 sprigs of rosemary
- 6 garlic cloves, microplaned
Combine the spices, brown sugar, and garlic together. Score the skin through the fat layer but not into the meat in about a 1 inch cross-hatch. Rub the spice rub all over the pork shoulder, making sure to get inside the cuts. Place the shoulder into a baking dish with some of the rosemary sprigs below. Add a couple on top and a couple extra whole garlic cloves if you want. Place in a 350 degree oven for 4-5 hours, until the meat is tender and you can pull it apart with a fork. The skin should be crispy and the meat moist.
Just beautiful, Anna!
Thank you, Rosemary!
I agree. That is one good-looking roast! Scoring the fat like you did was a great idea. That’s one sure way to get the flavors of the crust to penetrate the meat. Yum!
I think it may become one of my favorite roasts. It was very moist and tender.
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Looks very good!
Wow Anna, that pork looks deliciously moist! Hm, I suppose it’s a bit too far for me to drop round your place for leftovers?!
Thanks Laura! It is a bit late. But you could consider making it at home 🙂
Rufus' Food and Spirits Guide said:
I’m behind on my blog reading. I haven’t commented much, but your posts have had me drooling all morning!
🙂 It is hard to keep up with all the blogs I follow too. There are so many great recipes, so little time!