Simple Slow-Roasted Pork Shoulder

60 minutes Prep: 10 minutes Cook: 30 minutes

1044 calories per serving view nutrition facts

4-6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	x	vegetable oil	for cooking
4	pounds	pork shoulder
1	x	salt and black pepper

Directions

Preheat oven to 350 degrees F.

Oil or butter pork all over.

Season fatty outer layer with salt and pepper.

Place pork on a roasting rack in a pan.

Place pan in center of preheated oven and roast, uncovered.

Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155 degrees F.

(NOTE: Trichinoisis is destroyed when the internal temperature reaches 139F for a period of 10 minutes.)

Remove from oven.

Cover loosely with foil and allow to rest for at least 15 minutes before carving.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 454g

Amount per Serving

Calories 1044 53% of calories from fat

	% Daily Value*
Total Fat 61.0g	95%
Saturated Fat 22.0g	109%
Trans Fat 0.0g
Cholesterol 409mg	136%
Sodium 341mg	14%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 115.0g	230%

Vitamin A	1%		Vitamin C	5%
Calcium	8%		Iron	38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Whole Wheat

Last Recipes Viewed

Recipe Bite

About Rosemarry

by Laurie

History - Rosemary is considered to be the herb of fidelity. If you sprinkle some around the house it is said to bring good luck and protection. ...

Member Review

Salisbury Steak

Tasty, classic Salisbury recipe with the added ingredient of rice (makes the patty more tenderer). Side note I did not notice until I was half way in the recipe that I needed "cooked" rice. I accidently made 1/2 raw rice which expanded to about 1 c. Make sure to only add 1/2 c. "cooked" rice. I will definitely make this recipe again.!

Reviewed by I'm a baker