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It is going to be a long work week. I need plenty of left overs so we can make it through the week without eating junk. I don’t this tomorrow’s recipe – Shredded Pork Tacos – will count as junk.

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A Slow Roasted Pork Shoulder (thanks to Meatballs and Milkshakes)

  • 1 pork shoulder (approx 5 lbs)
  • 2 tbsp salt
  • 1 tbsp ground pepper
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp cayenne
  • 1/4 cup brown sugar
  • 4 sprigs of rosemary
  • 6 garlic cloves, microplaned

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Combine the spices, brown sugar, and garlic together. Score the skin through the fat layer but not into the meat in about a 1 inch cross-hatch. Rub the spice rub all over the pork shoulder, making sure to get inside the cuts. Place the shoulder into a baking dish with some of the rosemary sprigs below. Add a couple on top and a couple extra whole garlic cloves if you want. Place in a 350 degree oven for 4-5 hours, until the meat is tender and you can pull it apart with a fork. The skin should be crispy and the meat moist.

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