From the kitchen of One Perfect Bite...OMG! This is a really delicious piece of meat. If you love pork and have the gang over for weekend games, I suspect you, too, will love this recipe and end up adding it to your permanent repertoire. It is easy to make and relatively inexpensive to prepare. It is also delicious, thanks to an uncommonly good dry rub. The only caution I have to share with you, regards the timing that is recommended in the recipe. I'd suggest you have a meat thermometer handy and use it as you guide. Final cook time will depend on the thickness of the roast and how tightly it is tied. I urge you to try this recipe which I found in Bon Appetit magazine. I'm not normally a fan of pork shoulder, but I loved this roast and will be serving it again. Here is how it is made.
Roast Pork Shoulder Al' Diavolo...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine
1 skinless, boneless pork shoulder (Boston butt; about 6 lb.)
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1/2 cup olive oil
6 garlic cloves, peeled, crushed
1 tablespoon finely grated lemon zest
2 teaspoons smoked paprika
1) Using tip of a knife, lightly score fatty side of pork and season all over with salt.
2) Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle.Set aside.
3) Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool. When cool, rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1-inch intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.
3) Let pork sit at room temperature 1 hour.
4) Preheat oven to 375 degrees F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300 degrees F. and continue to roast until meat is very tender, 1-1/2 to 2 hours longer.
5) Transfer pork to a cutting board and let rest 30 minutes before slicing. Yield: 8 servings.
Cook's Note: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.
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