K-Dog Roasted Pork Shoulder
This recipe is great for Sunday dinner or if you just want to have some leftovers around for sandwiches during the week.
Ingredients:
Pork shoulder roast. Choose a size that fits your event. We prefer a 4 lb
shoulder with a bone. It tends to be more moist and tender with this method of
“rustic” cooking.
The spice rub. Add spices in roughly
equal amounts or use more of things you like better. Here is Keith’s
“special blend.”
Cayenne Pepper
Paprika
Basil
Garlic Salt
Oregano
Ground Ginger
Wasabi Powder
Red Pepper Flakes
Salt and Pepper to taste
Method:
Place all spices in a bowl. Grind with the end of an ice cream scoop. It sounds
strange, but it’s very simple, really. OK, you can use a mortar and pestle …
whatever! After sufficient grinding it’s time to get your hands dirty. Rub the
spices into every nook and cranny of the meat. Let it sit covered, overnight,
in the fridge.
Before cooking the next day let the
roast sit out for an hour, minimum, to come up to room temperature. Putting
cold meat in hot oven is going to mess up your cooking time. Always let your
meat come up to room temperature before cooking it—let it breathe and come back
to life. While your meat is warming up preheat your oven to 325.
Before you put the roast in the oven
you want to sear it. You will be using the same pan in the oven. A cast-iron
skillet is great for this. Once your skillet is good and hot sear the roast on
all sides for about 20–30 seconds per side. Do not add oil to pan. A dry, hot
pan is needed. You are sealing in all that juicy goodness that you love. After
the roast has a nice sear on all sides, put the pan and all in the pre-heated
oven. You want the roast to be bone-side up. Much of the fat tends to be around
the bone so this allows it to seep down into the rest of the meat while it’s
cooking … More love!
Roast the pork for about 30 minutes
per pound. Because you are cooking it at a lower temperature it takes a bit
longer, but it’s worth it! Also, keep in mind that a roast with a bone will
cook faster because the bone conducts heat into the meat. A 4-lb pork roast is
usually good for this recipe because it only needs about 2 hours in the oven.
(If you have more time buy a bigger piece of meat!)
When it’s time, take the roast out,
place it on top of the oven and cover it with tin foil. DO NOT TOUCH FOR 15
MINUTES. Let it rest!!! Always put yourself in the meat’s position. You need
rest after your goose has been cooked right?
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- Pulled Pork (yesanotherfoodblog.com)
