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Food & Drink Blog

Monday Meal: Pork Shoulder Roast

by Ted Scheffler
- Posted // 2013-05-27 -

Here is a very easy recipe for roasted pork shoulder. It requires a minimal amount of prep time -- perfect for a Memorial Day meal, or any other time.  

I used fresh oregano from the garden in my recipe because that's what I had on hand. But you could substitute thyme, sage, rosemary or your other favorite herb; even parsley.

Ingredients:

1 3-4 lb. pork shoulder

a handful of fresh oregano, minced

7-8 garlic cloves, peeled and minced 

1 tsp. white vinegar

3 Tbs. olive oil

Salt and freshly ground black pepper, to taste

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Method:

Preheat your oven to 425 degrees F. You could also cook the roast on a gas or charcoal grill. Just be sure to stabilize the heat around 425.  

In a bowl, mix together the garlic, oregano, salt, pepper, olive oil and vinegar. 

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Place the pork shoulder on a large platter and smear the garlic-oregano mixture all over the pork. 

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Position the pork on a cooking rack over a roasting pan.

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Place the roast in the oven and cook for 20 minutes at 425 degrees.

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After 20 minutes, reduce the heat to 325 degrees and continue cooking the roast until a meat thermometer reads 185 F., about 3 1/2 to 4 hours, total.

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Remove the roast from the oven and allow to sit until cool enough to handle and carve, about 15-20 minutes.  

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Photos by Ted Scheffler

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