Roasted Pork Shoulder

Yesterday I told you about a meal that my friend Nick and I prepared. When we went to the grocery to buy the meat we noticed that there was a sale on pork shoulder. At $0.99 a pound we just could not pass it up. Having never roasted a pork shoulder before I decided that I should call up the expert at all things roasted. My mother.

She recommend that I roast the 5lb pork shoulder at 350 degrees for 3 hours. Her recommendation was spot on and the meat was tender and delicious.

Here is how we prepared the meat prior to roasting.

The meat was rinsed and dried with a paper towel and then we liberally applied kosher salt and freshly ground black pepper all over the meat. Then we placed the pork fat side up into a large roasting pan and surrounded it with two large sweet onions that we chopped in half and then into 1/2 moon shapes about 1/4 inch thick. We also placed fresh sage from Nicks garden (about 10 leaves) randomly on the pork and the onions along with 20 cloves of garlic. After drizzling oilve (about 3 tbsp) oil on top of the pork it was placed in the oven at 350 and stayed there for three hours.

The thermometer read 150 and we check it twice during the cooking process. Check it after an 1 hour then again at 2.5 hours. If the thermometer is at 150 you can take it out. Let it rest for 15 minutes before slicing.

You can pour the juices from the pan into a sauce pot, add some beef broth (1 cup) and lets simmer for about 2 minutes on medium heat. Take about 2 tbsp of the liquid out and place into a small bowl with 1 tbsp of flour. Mix well until there are no lumps and you have a paste. Add a little more broth and mix again. Add to the sauce pot and let cook until the liquid thickens and you have a gravy.

Serve and enjoy.