Try this Easy Roasted Pork Shoulder recipe, or contribute your own.
- Carbohydrate 21.1090837897343 g
- Cholesterol 0 mg
- Fat 2.04475125365648 g
- Fiber 5.28461242147757 g
- Protein 4.97566500956684 g
- Saturated Fat 0.261130875402113 g
- Serving Size 1 1 recipe (51g)
- Sodium 7273.73236475653 mg
- Sugar 15.8244713682568 g
- Trans Fat 0.313671750555271 g
- Calories 105 calories
Step-by-step
- Combine all of the ingredients for your spice rub in a small bowl.
- Remove pork shoulder (or other pork roast) from packaging and rinse under cold water.
- Using your hands, pat the dry rub all over the surface of the meat.
- Place in a large roasting pan skin side up.
- Roast in a preheated 500 degree (F) oven for 20 minutes.
- Reduce heat to 300 degrees and roast for an additional 30 minutes per pound.
- Total cooking time for an 8lb roast should be about 4hrs and 20 minutes.
- Remove the pork roast from the oven and let rest for 30 minutes.
- The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips!
- The meat should be tender enough to pull apart with forks.
- Shred, adjust seasoning if necessary, and serve!
The High-Heat Blast
Starting a large cut at 500 degrees Fahrenheit for precisely twenty minutes renders surface fat rapidly. Skip this initial step and the skin steams instead of browning. Position the roasting pan on the center oven rack to ensure uniform heat distribution around the entire perimeter of the meat.
Temperature Reduction
Dropping the dial to 300 degrees after the initial blast prevents the exterior spices from scorching while the interior connective tissue breaks down. Calculate roughly thirty minutes of roasting time per pound for an eight to ten pound cut. Monitor internal doneness using a digital thermometer inserted into the thickest portion without touching bone.
The Crucial Rest
Allowing the roast to sit undisturbed for thirty minutes before shredding redistributes internal moisture throughout the muscle fibers. Slicing immediately causes juices to escape onto the cutting board, resulting in dry meat. Separate the firm exterior shell once cooled slightly for contrasting texture against the soft, pulled interior.
