Thursday, February 14, 2013

{recipe} Oven Roasted Pork Shoulder


Or as we always called it in our house, Pick Pick. I'm guessing that when we were really young, we couldn't say picnic. Our cute baby name stuck, and it has been Pick Pick for life.

This is another insanely easy recipe. It takes less than 5 minutes to prep, then cooks all afternoon on its own, so make sure you have 5 hours before you serve dinner.

What I love about this recipe, besides the fact that it tastes AMAZING, is that it cooks itself. I can have the house clean, laundry done, all random chores knocked out, then turn around and toss this bad boy on a plate like a super mom.

Ingredients
One 4 pound boneless pork shoulder
4 tablespoons olive oil
Heavy dash of salt
Heavy dash of pepper
5 cloves finely minced garlic


Directions
Preheat the oven to 425 degrees. Rub both sides of the roast down with olive oil, minced garlic, and sprinkle with salt and pepper. Place the roast on a roasting pan, with whichever side has more fat on it, facing up. This will keep your roast moist. The fat will baste the roast itself through the entire cooking process. Roast at 425 degrees for 20 minutes.

Reduce the oven to 325 degrees, and continue baking for 4 hours, or until a meat thermometer reaches 185 degrees in the center of the roast.


Remove the roast from the oven and let it rest for 10 minutes - then serve!! Enjoy!!


In the Mood for Gravy?
Well you're only a few steps away. Deglaze the drippings in the roasting pan with a half cup of white or red wine. Toss the mixture into a small sauce pot on medium low heat and bring to a gentle simmer. Stir in 4 tablespoons of butter, a quarter cup of water, a heavy dash of salt and two tablespoons of flour. When the mixture starts to thicken {only takes a few minutes}, it's done. Taste to make sure the spice is where you want it. Feel free to add a little more salt, some pepper - there is no one set way to make an amazing gravy. If you think you'll like it, toss it in.