Roasted Bone-In Pork Shoulder

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I have been a little MIA due to some knee surgery.  Just didn’t feel like cooking or going out, but I am feeling better and time to get back to what I LOVE-  FOOD!!

My first instinct was to throw this 4 pound roast into the crockpot.  While that would have been delicious, it has been extremely cold here and I was more than happy to add some warmth to the house by using the oven all day. This is a bone-in which I feel gives so much to the flavor and then has enough fat content to aid in the slow roasting.  You may also see this cut of pork called “Boston Butt”.  You can easily leave out the veggies, shred it afterwards, stir it in the pan juices and/ or your favorite barbeque sauce and serve on buns.  Hubby used some BBQ sauce on the side but it was so flavorful you didn’t need any.

Ingredients:

  • 4 lb Boston Butt; Pork Shoulder
  • Old Bay Rub Seasoning
  • Minced garlic, I probably used about 3 Tablespoons
  • Lemon juice, 1 lemon or about 1-2 Tablespoon
  • Olive oil
  • 1 large onion, cut into strips
  • Celery
  • Carrots
  • Cabbage

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Okay let’s get ready to COOOOOK.

Make slices in the fat.  Deep enough to go through but not deep enough to pierce the meat.  Now lets give it a nice massage with the following:DSC_0668

 

I took the Rub and rubbed it all over the roast.  No specific amount just season generously and get into those slices under the fat and all around. Do the same with the garlic.  I then used enough olive oil to rub it all over (maybe 2 Tablespoons) and rubbed on the lemon juice.  You can mix all 4 together in a bowl beforehand and then do in one step.

Place fat side up into a 450 degree oven for about 20-30 minutes to crisp up fat layer.  I forgot to take the picture before I put into the oven so this was about 5 minutes in (oops):DSC_0669

Take out of oven and reduce heat to 325 degrees.  Cover with foil, place back into oven and then forget about it for the next 4 hours.  If you are peeking at it every once in a while then might as well baste with the pan juices.

Combine all your veggies (I am using cabbage, onions, carrots and celery).  The amounts on these are really dependent on your tastes.  Just remember that what may seem like a lot of cabbage at first will be a lot less after cooking.  I used a half of a medium head of cabbage, but it is just the two of us who will eat it.

Place back into the oven and cook until veggies are done (about an hour).

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The meat just falls off and is extremely tender.  As mentioned, you can shred it or just serve rustic style in nice hunks.

Enjoy!!

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