Jim posted a great article about recipes for pork shoulder.. I decided to review one of the recipes posted.
Below is our home -grown pork shoulder.
The directions called for 8 hours of slow roasting at 250 degrees. I rubbed celtic salt and pepper all over the roast.
I chose to use my turkey roasting pan with parchment paper on the rack.
It was very nice to have the house smell like a delicious roast all day. The roast was removed after 7 hours in the oven. You tent the roast with foil while pre-heating the oven to 500 degrees. Put the meat back in the oven for 20 minutes or until the fat layer can get crispy.
I was disappointed to see how much it shrunk! Something to take into consideration for the future. This roast fed 5 people, including our 19 year-old son. I think I will adjust our cut list to include larger roasts.
This was juicy, melt in your mouth meat. It was served with cooked small multi-colored potatoes with butter and scallions on top. We also had a side of asparagus with fresh lemon on top. Great meal for a cold January night!