In winter, my craving for bone-in roast meat always skyrockets – and a pork shoulder roast is one of my favorites. Not only do I absolutely love the juicy, crispy garlic-y flavor of the meat, but it’s also quite inexpensive – about $5/pound. Plus, it’s the one bone-in roast that Whole Foods consistently carries. (Trader Joe’s never carries any bone-in roasts. 🙁 )
Finally, it couldn’t be easier (although roasting meat generally is super easy). The only reason I even have this recipe is to remind me of temperatures and times:
After shmearing your roast with a generous pour of olive oil, together with whatever deliciousness you’ve chosen (garlic, rosemary, sage – and of course salt and pepper), you first want to give it a high-heat sear. This gets that crusty yumminess going, and also seals in juices. I like 20 minutes at 425°.
Drop the temperature to 325° and cook until it’s done the way you like it. I prefer something more rare (145°) than well done (185°). For rare, you cook it about 25 minutes per pound, or 90 minutes. Conveniently, that’s exactly the maximum timer on my countertop oven!
A couple tips:
• mix your garlic, salt & pepper and other herbs in with your olive oil in a little bowl, then spread it on the meat with a pastry brush.
• Make sure to let the meat rest for a few minutes after it’s done cooking, so that the juices distribute into all the cooked flesh before you cut into it.