Crispy Skin Roasted Pork Shoulder
Pork is just about my DH's favorite meat, so I am always on the lookout for new ways to prepare it. I found this in a Pork Recipe leaflet. Prep time included 4 hours chill time.
- Ready In:
- 4 -5 lbs pork shoulder, bone-in is best
- 1 medium onion, sliced thick
- 1 bulb of garlic, peeled
- 1 tablespoon oregano, fresh
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon oil
- 1 orange, zested then juiced
- 1 lemon, zested then juiced
- Using a sharp kinife make several shallow cuts about 1/2 inch deep in the pork.
- Spread the onion slices on the bottom of a glass roasting pan.
- Place the remaining 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.
- Remove the plastic wrap and place in oven, fat side 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.
- Cook until internal temperature reaches 150 degree F.
- Remove from oven and let rest for 15 minutes before cutting.
MY PRIVATE NOTES
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I guess this is really not a review - more of a question. I am cooking this right now - followed instructions and measurements to the last dash and dot. After the initial baking for 30 minutes in a very hot oven, there was very little juice. Turned the heat to 325 as instructed and within 15 minutes, there was no juice and the onions were burning. I added stock just to stop the scorching. Did I do something wrong? Don't understand why it dried up so fast.