Roast Pork Shoulder
Yield
12 servingsPrep
20 minCook
2 hrsReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
pork shoulder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
pork shoulder
|
|
Directions
Place picnic shoulder on rack in shallow roasting pan. If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.
Roast, uncovered, at 325℉ (160℃) (slow oven) until done, about 2½ hours.
To test for doneness, make a small cut next to bone into thicker part of meat.
Juices will be clear when meat is done.
Remove fat from drippings.
Separate meat from rind, fat, and bone. Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup.
Slice remaining meat. Save half for sandwiches and half for Roast Pork with Gravy.
