Seasoned Roasted Pork Shoulder
Yield: 4 lbs. (how pork is served will determine how many servings there will be)
Cook Time: 3 hours
Tips: Roast pork with fat side up. If pork doesn't have much fat, add about 1/2 inch of water in drip pan to help prevent pork from losing moisture during roasting.
Suggestion: Delicious served sliced, chunked or shredded and wrapped in any number of tortilla dishes, such as tacos, tostadas, fajitas, burritos, taquitos, enchiladas or even over tortilla chips topped with shredded cheese (and with sides such as salsa, sour cream, sliced pickled jalapenos, etc.) as nachos!
Ingredients
- 1 boneless pork shoulder (or butt) (about 4 lbs.)
- 4 cloves garlic, smashed
- 2 tablespoons fresh oregano
- 2 tablespoons coarse salt (Kosher or sea salt)
- 1 tablespoon coarsely ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 3 tablespoons olive oil (or vegetable oil)
- 3 tablespoons white wine vinegar (or apple cider vinegar)
Directions
Place pork shoulder on a work surface. Pierce small slits in pork in several areas with a sharp knife (this will help the pork rub to penetrate the meat).
In a small mixing bowl, combine garlic, oregano, salt, black pepper, cayenne pepper, paprika, cumin, chili powder, oil and vinegar. Whisk until combined, then rub all over pork shoulder, making sure some of the rub gets into the incisions. (Note: The salt will help to pull out the moisture from the pork, which will
In a small mixing bowl, combine garlic, oregano, salt, black pepper, cayenne pepper, paprika, cumin, chili powder, oil and vinegar. Whisk until combined, then rub all over pork shoulder, making sure some of the rub gets into the incisions. (Note: The salt will help to pull out the moisture from the pork, which will
help to form a nice crust on the outside when roasted.) Place pork shoulder in a plastic bag, scooping up any remaining rub and adding it to the bag. Tie the bag in a tight non-leaking knot and place in the refrigerator (knot-side-up) for 3 hours or overnight.
When ready to roast pork shoulder, preheat oven to 350° F. While oven is preheating, remove the pork shoulder from the refrigerator and allow to sit at room temperature. When oven is ready, place pork in oven on a roasting rack or broiler pan that sits on top of a drip pan. Roast pork, uncovered, for about 3 hours or until skin appears crispy-brown. Remove from oven and allow to sit on a cutting board for 10 minutes before slicing, chunking or shredding. See "Suggestions" above for serving ideas.
When ready to roast pork shoulder, preheat oven to 350° F. While oven is preheating, remove the pork shoulder from the refrigerator and allow to sit at room temperature. When oven is ready, place pork in oven on a roasting rack or broiler pan that sits on top of a drip pan. Roast pork, uncovered, for about 3 hours or until skin appears crispy-brown. Remove from oven and allow to sit on a cutting board for 10 minutes before slicing, chunking or shredding. See "Suggestions" above for serving ideas.