I’ve been working a lot lately, finishing up my research work for my Ph.D., and not finding time to post anything new and, instead, making many old favorites: fish tacos, fried rice, pizzas, and sandwiches.
However, I have been experimenting with various cuts of pork, most recently pork shoulder that was a bargain, on sale for just $1 per pound.
I originally bought and 8 pound bone-in pork shoulder roast, but I used about 60% of it to make carnitas for a group of friends. That left the rest, with the bone still in, for this recipe.
This is a really simple recipe; season the pork shoulder with just olive oil (~4 T.), fresh ground pepper (~1 T.), coarse salt (~1 1/2 t.), and minced garlic (8 cloves).
Mix those ingredients together in a bowl and slather it on all sides of the pork shoulder.
Next, I used a trick I learned from Alton Brown’s Perfect Roast Turkey Recipe. If you don’t have a suitable rack for a roasting pan, you can substitute a coil of crunched-up aluminum foil.
Place the seasoned pork atop that rack in a roasting pan, and place, uncovered, in a 425° F oven for 20 minutes.
After that, cover the roasting pan, pour some water in the bottom to keep the fat drippings from burning to the bottom, and cook for approximately 2 hours at 325° F and check the temperature with a meat thermometer; remove it when it has reached 180° F.
This time (2 hours) was for an approx. 3 pound roast. I found that mine was more than done in that time given that a thermometer read 195° F. I decided to cover it, even though some recipes don’t, since some follow-up comments in a recipe (linked below) said the garlic burned… mine didn’t.
After letting it rest on a cutting board for about 15 minutes, I sliced it and served it on a kaiser roll and topped it with a simple spicy mustard BBQ sauce: a mix of Grey Poupon Country Dijon mustard with a bit of sweet BBQ sauce and some chili garlic sauce.
Here are the recipes that I consulted, pretty much relying on the first:
Truth be told, I actually considered six or more other recipes, but they either required marinating or brining, or called for either a large pressure cooker or slow roaster, neither of which I have.