Roasted Pork ShoulderThis is a simple roasted pork shoulder recipe. The pork shoulder is rubbed with a garlicky, seasoned salt mixture, which creates a nice crisp crust. 1 boneless pork shoulder (5 pounds) 4 tablespoons of kosher salt 1 teaspoon of crushed black pepper 1 tablespoon of crushed red pepper 6 garlic cloves, smashed 4 tablespoons of extra virgin olive oil 1 and ½ tablespoons of oregano 1 teaspoon of dried thyme 1 teaspoon of paprika In a roasting pan, place the pork shoulder on the rack insert. Take a knife and make tiny slits across the meat. In a small bowl, using the back of a wooden spoon or pestle, mash the garlic, crushed red pepper, black pepper, oregano, thyme, paprika and olive oil to make a paste. Rub the paste all over the shoulder especially where the slits have been cut. This will allow the flavor to develop and will take out the excess moisture of the meat. Cover the pork shoulder with plastic wrap and place in the refrigerator and marinate for 1 day. Preheat your oven to 350 degrees. Take the shoulder out of the fridge and let it come to room temperature. Roast the meat for 2 and ½ hours. Cook the meat until the outside has a crisp crust. Using a meat thermometer, the inside of the shoulder should read around 155 F. Let the shoulder cool down for about 10 minutes before serving.
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