Porkette

By eaglezfan6

Ingredients

• 1 fresh pork shoulder 4 to 8 lbs
• 2 to 3 cloves garlic;crushed or slivered
• salt and pepper
• Garlic powder or garlic salt
• 2 tsp rosemary
• red pepper flakes optional
• crusty italian rolls

Preparation

Step 1

Punch holes in the pork with an ice pick or sharp knife. Insert the garlic. Sprinkle with salt, pepper, garlic salt or powder and rosemary. Roast 2 1/2 to 3 hours at 375 for a large roast or at 325 for a small one. A meat thermometer should read 165 degrees.

Pour off most of the fat, leaving 3 tbsp and brown the residue. Remove excess fat and bone from the meat and slice across the grain or shred.

For a sauce, return the meat to the pan; add water untl the pork is two thirds covered. Reheat uncovered, in a 250 degree oven about 30 minutes. If you prefer spicy hot, add some red pepper flakes and cook another 15 minutes. Serve on italian rolls with juice.