Roast Pork Shoulder

Roast Pork Shoulder

Pork Shoulder was on sale in the supermarket.  I didn't quite know what it was but bought it anyway and found this recipe to cook it.  I made it for Sunday Dinner and it was a huge success, moist and full of flavour.

Ingredients:

3 TBSP Olive Oil

3 TBSP chopped Garlic

Salt and freshly ground Black Pepper

1 (4 Pound) Pork Shoulder

Preheat oven to 425°F.

In a small bowl, mix together the olive oil, garlic, salt and pepper.  Using a pastry brush (or your hands) spread the mixture all over the pork shoulder.

Set the meat on a rack set into a roasting pan.  I lined the bottom of the roasting pan with tin foil for easy clean up.  Roast for 20 minutes and then reduce the heat to 325°F.  Continue to cook until a meat thermometer reads 180 - 185°F, about 4 hours - (so that is 20 minutes on high heat plus about one hour per pound to cook).  Remove the pork from the oven and let stand until cool enough to handle and the juices have settled, about 30 minutes.