Fall Apart Roasted Pork Shoulder With Rosemary Mustard And Garlic Recipes
FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC
A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.
Provided by Katie Workman
Categories Main Course
Time 8h20m
Number Of Ingredients 8
Steps:
- In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
- Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
- When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
- Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.
Nutrition Facts : Calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, SaturatedFat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, ServingSize 1 serving
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