2-3 lb pork shoulder (pork butt), trimmed and tied
4 cloves of garlic
2 tbl fresh rosemary, chopped
1 tbl thyme
2 tbl salt
1/4 cup olive oil
2 tbl Dijon mustard
Instructions
In a small food processor combine the garlic,
thyme, rosemary, salt and pepper. Add the olive
oil and process until it forms a paste,
scraping down the sides. Remove the blade and
use a fork or spoon to stir in the mustard. Rub
the paste all over the pork shoulder, loosely
cover it with plastic wrap, and refrigerate
from 2 to 24 hours.
Preheat the oven to 450°F and bring the pork to
room temperature while the oven heats. Place
the pork in a shallow roasting pan and roast,
fat side down, for 10 minutes, until the top
starts to brown a bit. Turn the heat down to
250°F and continue to cook for 3 to 8 hours
until the middle of the roast registers 180°F.
on an internal thermometer.
When the meat is cooked, if you think that the
outside of the roast could use a bit more
crust/brownness, turn the heat back up to 450°F
and let it cook for another 15 to 20 minutes.
Remove from the oven and let sit for about 20
minutes. Make gravy if you want from the drippings if you'd like.
Slice the pork as thinly or thickly as
you like.
Originally Submitted
7/19/2020
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