Friday, January 14, 2011

Roasted Pork Shoulder with Garlic & Spice Rub

This recipe is a staple in our household - easy to make, flavorful, and you'll have leftovers for at least a couple days. Pork shoulder is somewhat fatty, but it's the fat that makes this cut so tender. I'm on a health kick, so I always trim off the fat from the cooked slices and give them to our poochie girl, Hana. Helps to keep her fur supple & bunny soft! 

3 1/2 - 4 lbs. pork shoulder

1 recipe of Southwestern Spice Rub 

1/4 C. chili powder (Ancho, California, New Mexico, whatever floats your boat)
1 1/2 tbsp. paprika (I like Hungarian sweet)
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. brown sugar
2 tsp. Mexican oregano
2 tsp. Kosher salt
2 tsp. black pepper
2 tsp. dried mustard

10-12 cloves of garlic, smashed & sliced into quarters
3 lbs. of Pacific Gold or Yukon Gold potatoes, quartered or cut into large dice
1 brown onion, coarsely chopped
8 medium carrots, cut into large dice
2 cups water

1. Rub the pork shoulder generously with about 3/4 of the recipe for the spice rub. Cut slits throughout the meat and insert garlic slices.

2. Spread diced potatoes, onions & carrots evenly throughout the bottom of a large roasting pan. Toss with the remaining spice rub. Place pork shoulder on top of the veggies.

3. Sprinkle 2 cups of water over the veggies and cover the roasting pan with aluminum foil.

4. Roast in a 350F oven for 1 hour or until internal temp. reaches 155F. 

5. If most of the liquid has evaporated, add 1-2 cups more to the pan. Let pork rest, covered, for at least 10 minutes before slicing.

Southwestern Spice Rub.

Boneless Pork Shoulder.

About a dozen garlic cloves, smashed & sliced into quarters.

Cut slits throughout the meat and insert the garlic cloves.

3 lbs. of gold potatoes. Cut these into quarters or large dice (ok to leave the skins on).

1 brown onion, coarsely chopped.

8 medium carrots, peeled & cut into large dice.

Rub pork shoulder generously with 3/4 of the spice rub mixture.

Place root vegetables on the bottom of a large roasting pan and toss with the remaining spice rub mix. Place seasoned pork shoulder on top.

Pour 2 cups of water into the pan.

Cover roasting pan with aluminum foil and roast in a preheated 350F oven for 1 hour or more, until internal temp. of the pork reaches 155F.

When roast is done, add 1-2 cups more water, if needed, and recover pan with foil. Let rest for at least 10 minutes before slicing.

Remove pork to chopping board.

Veggies should be tender with lots of juice underneath.

Slice away.

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