So my kids just celebrated their quarantine birthday’s last week. Yes they are 2 years and a day apart and yes I know they are both adults but it was my daughters 30th so it’s a little more of a milestone. They actually could have been born on the same day but I told the doctor I was busy so my son was born the day after his sister’s second birthday party. We take our parties very seriously LOL.
Anyway back to cooking! When I buy a pork shoulder or pork butt it is generally to make pulled pork. I have some leftover BBQ pulled pork in the freezer already so I wanted to make something else with it. So I covered it with garlic and herbs and roasted it in the oven. It was delicious very flavorful and so easy to make for either Sunday dinner or even during the week. Plus the leftovers made for excellent sandwiches; according to my husband.
I know summer is upon us and maybe you don’t want to heat up your house, though around here in NH we have had some chilly days and evenings and having the oven on is kind of a blessing. But I have no doubt this would be equally good cooked out on the grill. I have cooked many pork loins out there. The only difference is there would be no pan drippings for a little au jus or to make a little gravy. You do what it best for you!
roasted pork shoulder
Ingredients
- 3 tablespoon olive oil
- 2 tablespoon garlic chopped
- 1 clove garlic thinly sliced
- 2 tablespoon rosemary chopped
- 2 tablespoon fresh sage chopped
- kosher salt and black pepper
- 4 pound pork shoulder
Instructions
- Pre-heat oven 350F
- Liberally sprinkle salt and pepper all over the roast.
- In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
- spread the mixture all over the roast
- Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits
- Set the meat on a roasting pan on a rack if you have one
- Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound.
- remove the roast from the oven and let stand for 15 minutes. slice and serve.