A Slow Roasted Pork Shoulder

Tags

food, meat, oven roasted, pork, shoulder, spiced

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.

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Rosemary Spiced Nuts

Tags

almond, appetizer, gluten free, rosemary, snack, spiced, vegetarian

A quick little snack for your cocktail hour. Or in my case, a snack to make the work hours more bearable.

Rosemary Spiced Nuts

• 1 lb whole almonds
• 2 tbsp minced fresh rosemary
• 1/4 tsp cayenne pepper
• 1 tbsp coarse sea salt
• 2 tbsp unsalted butter
• 2 tsp brown sugar

Preheat oven to 350 degrees. Place the minced rosemary, cayenne, salt, and nuts in a large bowl. In a small bowl, melt the butter and the sugar together. Pour the butter over the nuts. Toss well to coat. Spread the nuts in an even layer on a large baking sheet and warm them in the oven for 5 minutes, stirring halfway through baking time.