Simple Slow-Roasted Pork Shoulder
Yield
4 servingsPrep
10 minCook
30 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
for cooking |
*
|
| 4 | pounds |
pork shoulder
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
for cooking |
*
|
| 1.8 | kg |
pork shoulder
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat oven to 350℉ (180℃).
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.
