Cooking, Main Dishes

Pork Shoulder Picnic Roast

6-7 Pounds

Ingredients for the Rub:

  • 1 crushed head garlic
  • 1 tablespoon coarse salt
  • 11/2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp fresh ground pepper

 

Preparation:

  1. Heat oven to 450°F
  2. Rinse the Pork Roast in cold water and pat dry
  3. Sprinkle with olive oil
  4. Mix all ingredients together and rub the Roast all over
  5. Insert thermometer
  6. Cook for 45 minutes
  7. During that time slice 1 onion and 4 carrots
  8.  After 45 minutes take the Pork Roast out and add the sliced onion and carrots around the Roast
  9. Turn down the oven temperature to 290°F
  10. Pour 1 cup broth chicken and 1/4 cup sherry wine
  11. Add 1/4 tsp chili flakes
  12. Cook for 1 hour
  13. Pour another 1 cup broth chicken and 1/4 cup sherry wine
  14. Cook for 1 hour or until temperature reaches 160°F

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