Garlic Pepper Pork Roast
Saturday is the perfect day to slow roast a pork shoulder on the bone. When people ask me what my favorite kitchen tool is, as an old-fashioned gal, I have to say that my favorite tool for cooking is the oven. There’s no other way to get a crust like this, and no substitute for the magic that happens in the oven with this unimaginably delicious, incredibly simple pork shoulder.Print
FOR THE PORK SHOULDER:
1 (6-pound) pork shoulder, on the bone, with fat cap intact
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 1/2 tablespoons garlic pepper
Preheat the oven to 225°F.
Place the pork shoulder in a baking dish and thoroughly cover the pork shoulder with the olive oil. Then sprinkle the salt and garlic pepper to coat thoroughly and evenly.
Place in the oven and cook for 4 hours. Then baste with the pan juices. Continue to cook for 4-5 more hours, or until done, basting every 1.5 hours. Total cook time is about 9 hours, depending on your oven.
When ready to serve, pull the pork apart with two forks and serve warm with the pan drippings on the side.
You may be tempted to get a smaller pork roast, but don’t. It will not cook the same and remember the leftovers are The leftovers are great as a sandwich, in a hash, in tacos, in a soup, or omelette. This dish is very easily re-heatable in the natural juices it makes.