Wednesday, June 20, 2018

Roast pork shoulder

I've found that with pork shoulder, all you really need is enough time. I was planning on splitting this up between my oven and turkey roaster, and the amounts of the other stuff are very flexible. Ideally, it's very tender, but not shredded up like pulled pork sandwiches - it COULD be shredded up, but it's served just broken into pieces. There are roasty brown parts and tender inner parts, and it's super tasty and easy. Here's someone else's picture I straight up stole to show kinda how it looks at the end.



For ever 6-8lbs of pork shoulder:

-10+ whole peeled garlic cloves (actually important - jarred garlic will make it acrid and overwhelming, whole cloves roast into mushy sweetness, because of science reasons that aren't important).
Lime juice - 1/3 cup
Mojo marinade - 1 cup
2 tbsp dried oregano (I also have this)
1 tbsp table salt or 2 tbsp kosher salt

Preheat oven to 300. Put pork in a baking dish with high sides, packing it in as much as possible. Pour and sprinkle the rest of the ingredients over (no need to premix). Cover loosely with foil, and bake for 3 hours. Uncover, baste with juices, and turn up the oven to 325. Bake for another 2-4 hours, basting occasionally, until a knife inserted into the meat meets almost no resistance and the surface is crackly and brown. When it's cool enough to handle, drain juices into a bowl and reserve. Pick over meat, taking out bones and big chunks of fat. Pour some of the juices back - not enough so it's swimming, just to moisten - and toss. It should have fallen apart already, but if there are any huge chunks left, break them up. Bits of fat will render in when it's reheated.



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