Roasted Pork Shoulder with Rosemary, Mustard & Garlic

By á-178825

10-12 servings. Takes 8 hrs to prepare & cook. Can also marinate overnight in refrigerator.

Ingredients

• 2 T chopped garlic
• 3 anchovies, rinsed
• 2 T chopped fresh rosemary
• 2 t kosher salt
• 1 t fresh ground pepper
• 1/4 c EVOO
• 2 T coarse Dijon mustard
• 6 lb boneless pork shoulder, trimmed of excess fat & tied

Preparation

Step 1

In sm food processor combine garlic, anchovies, Rosemary, salt & pepper. Add oil & process until it forms a paste, scraping down the sides. Remove the blade & use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap & refrigerate from 2-24 hours.

Bring the pork to room temperature, which will take about 45 min. to 1 hr. Preheat oven to 450. Place the pork in shallow roasting pan & roast, fat side down for 30 min until top starts to turn brown. Turn heat down to 250 & continue to cook 6-8 hrs until middle of roast registers 180 on an internal thermometer & as you slide the thermometer in you can feel that the meat is very tender throughout.

About 1/2 hr before done, pour off most of the juices from the pan into heatproof container like a Pyrex measuring cup. Place this in the fridge where the fat will rise to the top.

When meat is cooked, if you think that the outside of the roast could use a bit more crust/browness, turn the heat back up to 450 & let it cook another 15-20 min to give the outside a crunchier texture.

Remove from oven & let sit about 20 min, especially if you have raised the heat at the end. Spoon the fat off the reserved juices in the fridge & pour cooking juices into a serving pitcher or bowl. (Warm juices first in the microwave or small pan if you like). Slice the pork as thinly or thickly as you like. The meat will fall apart at least slightly. Sprinkle a bit of salt on sliced meat before serving & pass the pan juices on the side to drizzle.