Pork Shoulder Roast With Potatoes

Recipe by skwiatk
READY IN: 6hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
  • Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
  • slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
  • Spread the onion slices on the bottom of a glass roasting pan.
  • Place the remaining marinade ingredients in a food processor and process to make a paste.
  • Rub pork should whth the mixture all over, making sure that it goes into the cuts.
  • Place pork on top of the onion slices.
  • Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
  • Preheat oven to 450 degrees F.
  • cut the potatoes into desired size.
  • Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
  • Lay around pork roast.
  • Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
  • Place in oven, make sure the fat side is up.
  • Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
  • Baste with it's own juices every 30 minutes.
  • Check temperature after 1 and 1/2 hours at 325.
  • Cook until internal temperature reaches 150 degree F.
  • Remove from oven and let the roast rest covered for 15 minutes before cutting.
  • Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).
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