Roasted Pork Shoulder With Rosemary Mustard And Garlic Recipes

FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC

Steps:

• In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
• Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
• When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
• Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

GARLIC ROSEMARY ROASTED PORK SHOULDER

Steps:

• Preheat oven to 300 degrees
• Season pork with paprika, salt, and pepper. Drizzle 1 tablespoon olive oil over roast and gently pat 1/2 of the minced garlic and 1 teaspoon rosemary on the roast.
• Place pork in roasting pan fat side up in the middle oven rack and roast uncovered for 2 hours.
• While pork is roasting, put potatoes, carrots, onions, the rest of the garlic, rosemary add salt and pepper to taste in a bowl drizzle with olive oil, and give it a good toss. Remove roast from oven and add veggies to the roasting pan. Return to oven and roast 3-4 more hours. Or until 185-190 degrees
• Remove roast and veggies (leave drippings in pan) to a serving platter, cover gently with foil, and let roast rest 15 minutes before carving
• For the gravy
• Place the roasting pan with drippings over medium-high heat and whisk in flour until combined, add in chicken stock and whisk until combined. Simmer for 5-10 minutes until desired consistency. Add salt and pepper to taste.

ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD, AND GARLIC

Steps:

• In a small food processor, combine the garlic, anchovies, rosemary, salt, and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over ht spork shoulder, loosely cover it with plastic wrap and refrigerate from 2 to 24 hours.
• Preheat the oven (or Traeger) to 425 degrees. Set the meat on a rack in a roasting pan. Roast for 20 minutes, then reduce the heat to 325 degrees. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees, about 4 hours. Remove the pork from the oven and let rest for 10 minutes.