(Note: I watched the pork shoulder episode again, and he actually used bone-in pork shoulder. The recipe doesn't say that, but I think it would be even better with that, rather than boneless like I used.)
So we got the roast Tuesday evening and I am going to cook it tomorrow as the start to two delicious meals.
First we start with the pork shoulder. This is placed in a roasting pan on a rack. Then you mix 3 tablespoons of chopped garlic, 3 tablespoon Extra Virgin Olive Oil and salt and pepper.
Then smear this mixture all over the pork shoulder.
Place it in a preheated 425 degree oven for twenty minutes. Without removing the roast, turn the temperature down to 325 degrees and roast for an additional 4 hours. It will come out with a crispy outside and tender inside. You will be able to pull it apart without using a knife.
Okay, so unfortunately neither of us were hungry for a big dinner, so we had a cup of chicken soup each and called it a night. This roast is going into the fridge once it is cooled, and we will start fresh tomorrow with Pork and Pappardelle Pasta. My mouth is watering already. Stay tuned!
I think Big Daddy would be proud of you. Despite the hardship of no pork shoulder on the Rocky Coast, you pushed on, and found one. I wish I could show up at your house for Pork and Pappardelle Pasta, because that sounds delicious!
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