|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 61g||78%|
|Saturated Fat 22g||112%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 6g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're cooking for a special occasion, try this recipe for pork shoulder roast to wow your dinner guests. Pork shoulder roast is inexpensive, but when prepared the right way it's so delicious that it proves you don't have to drop a lot of cash on pricier cuts of meat to make an impression.
With this recipe, the roast is marinated in a dry spice rub and then slow-roasted in the oven to tender perfection. Because pork roast is not easy to slice into even portions, try carving it from the bones and serve it rustic-style, in large chunks.
Although this recipe is easy to follow, the marinade takes time to create, so don't wait until the last minute to make this dish. Plan to make it at least a few days ahead of time.
Gather the ingredients.
To start, trim the tough skin from the pork shoulder, leaving a 1/4 inch layer of fat on the meat.
Then, whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. If you don't have a whisk, use a fork as a substitute.
Pat the dry rub into the exterior of the pork roast.
Place the pork in a large plastic bag, seal and refrigerate overnight for up to two days.
Remove the pork from the refrigerator 30 minutes prior to roasting and let it rest at room temperature to get the chill off. Preheat your oven to 425 F.
Next, line a shallow roasting pan with foil, and insert a roasting rack.
Place pork shoulder on the rack in the prepared pan, and roast for 30 minutes.
Turn oven down to 325 F. Roast an additional 120 to 150 minutes, until the thickest part of the meat (not touching the bone) reaches 170 F on a meat thermometer.
Remove the pork shoulder roast from the oven, tent with foil and let rest for 30 minutes at room temperature before carving to serve.
- The good news about the dry rub is that it's equally delicious on chicken, both whole chickens, and parts. So, if you'd like to prepare the pork roast and chicken at the same time, double the dry rub portion of this recipe.