Pork shoulder roast is an inexpensive cut of meat. Here it is marinated in a dry spice rub, then slow-roasted in the oven to tender perfection. This is not an easy cut of meat to slice into pretty portions. I carve it from the bones and serve it rustic-style, in large chunks as seen in the photo. The dry rub is equally delicious on chicken, both whole chickens and chicken parts.
Prep Time: 20 minutes
Cook Time: 3 hours
Marination Time: 8 hours
Total Time: 11 hours, 20 minutes
Yield: 6 to 8 servings
Ingredients:
- 4 to 5 pound pork shoulder roast
- 1/4 cup brown sugar, packed
- 2 Tablespoons sweet Hungarian paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried rubbed sage
- Freshly ground black pepper to taste
Preparation:
Trim the tough skin from the pork shoulder leaving 1/4 inch layer of fat on the meat.
Whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. Pat the dry rub into the exterior of the pork roast. Place pork in a large plastic bag, seal, and refrigerate overnight or up to 2 days.
Remove pork from refrigerator 30 minutes prior to roasting and let rest at room temperature to get the chill off. Preheat oven to 425 F. Line a shallow roasting pan with foil. Insert a roasting rack.
Place pork shoulder on rack in the prepared pan. Roast for 30 minutes. Turn oven down to 325 F. Roast an additional 2 to 2-1/2 hours, until thickest part of the meat (not touching the bone) reaches 170 F. on a meat thermometer.
Remove the pork shoulder roast from the oven, tent with foil, and let rest for 30 minutes at room temperature before carving to serve.
Yield: 6 to 8 servings
Roasted Pork Shoulder Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. Pat the dry rub into the exterior of the pork roast. Place pork in a large plastic bag, seal, and refrigerate overnight or up to 2 days.
Remove pork from refrigerator 30 minutes prior to roasting and let rest at room temperature to get the chill off. Preheat oven to 425 F. Line a shallow roasting pan with foil. Insert a roasting rack.
Place pork shoulder on rack in the prepared pan. Roast for 30 minutes. Turn oven down to 325 F. Roast an additional 2 to 2-1/2 hours, until thickest part of the meat (not touching the bone) reaches 170 F. on a meat thermometer.
Remove the pork shoulder roast from the oven, tent with foil, and let rest for 30 minutes at room temperature before carving to serve.
Yield: 6 to 8 servings
Roasted Pork Shoulder Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
