Pork shoulder, let me count the ways you fill me with delight. Rub with chili powder, cumin, garlic and … smoked and pulled. Wrapped in banana leaves a roasted on hot coals while buried under ground. Pressure cooked with tomatillos into amazing yumminess. … … you get the idea, or rather you know you are mentally planning a trip to the butcher counter after thinking of that awesomeness.
Well before you pull out your smoker, maybe consider the oven. It can’t really smoke, but it can go low. It can make up for not smoking by being easy and it’s pork shoulder so you know it will be delicious.
Here we get our inspiration from lamb and rub the shoulder with a rosemary garlic paste, and then cook till just short of pulling temperature. Doing this will bring you tender slices of pork with a delicious crust.
The best part, the leftovers can be sliced for righteous sandwiches the next day.
Time 6 hours, serves 6
|Mise en Place|
|10 cloves||garlic||kosher salt|
|1/4 cup||olive oil||black pepper|
|3-4 lb||pork shoulder||4 sprigs||rosemary, leaves only|
|1||oven safe meat thermometer|
|1||oven, preheated to 300|
|1||Season pork shoulder liberarly, place on sheet pan and let sit overnight in fridge|
|2||Put rosemary, garlic, olive oil into a mason jar|
|3||Blend with the stick blender to make a paste|
|4||Rub pork shoulder liberally with rosemary paste|
|5||Place shoulder fat-side up in roasting pan|
|6||Roast until the temp hits 180|
|7||Evac and rest for 30 minutes|
|8||Slice and eat|
Speaking of those sandwiches….