Okay… this could be a regular Sunday dinner.
Or a special occasion dinner.
Especially if you went overboard on the Christmas gifts.
Most of us remember sitting down to overcooked pork.
Janice said Johnny Soprano called it "Partlcle board a la Livia".
Trichinosis was a big fear back then.
Nice to know Livia was scared of something.
USDA recommends cooking meat to 145ºF (well-done).
You've been warned.
Roast Pork Shoulder
Serves 8 to 10
Place the oven grate in the lower third of the oven
Preheat the oven to 350º F
Finely chop together
8 garlic cloves
1 Tablespoon rosemary
Place the chopped items in a small bowl and add
1 Tablespoon salt
1 teaspoon pepper
olive oil - enough to make a paste
Place fat side up in a large roasting pan
6 pound pork shoulder roast
With a sharp knife, score the skin, cutting 1/4 inch deep crosshatch lines.
Stab into the surface of the pork.
Rub the paste into the cuts.
Roast for 3 hours.
Tip the pan and remove the excess fat.
Roast for another 1 1/2 hours.
The skin should be crisp and a nice brown.
Transfer meat to a cutting board.
Let stand 20 minutes.
Remove the pork skin and slice the meat.
Serve hot or cold with some of the skin.
Janice doesn't mention this, but while the meat is standing,
you can prepare the juices:
Spoon off the fat from the roasting pan.
2 Cups chicken broth
Place it over medium heat.
Cook, scraping up the meat bits with a wooden spoon,
until the gravy is slightly reduced, about 5 minutes.
Strain the liquid into a heated gravy boat.
Would I make Roast Pork Shoulder again?
It's more budget friendly and healthy than the rib roast.
And the guys in the meat department don't laugh when I buy it.
One recipe down. Sixty-five more to go.