Episode 249 - Roasted Boneless Pork Shoulder Roast скачать в хорошем качестве

Episode 249 - Roasted Boneless Pork Shoulder Roast

The process I use for roasted pork shoulder starts the day before. What I have here is a 1.5 pound boneless pork shoulder roast, but of course you can use any size you want to fit the crowd you are going to serve. The first thing you want to do is to season it. Put the roast on a piece of plastic wrap large enough to seal around the roast. Then: • Rub the roast completely with a thin layer of mustard. I like to use beer mustard, but anything you like will do. • Sprinkle liberally with salt. • Coat completely was a seasoning mix. This time I am using Penzey’s Bavarian Seasoning but go ahead and pick something you like. Maybe something that is smokey, or spicy, or both. Wrap the plastic tightly and place the roast in the fridge overnight. This will allow the seasoning to permeate through the roast and give it a more even flavor and also keep it moist during cooking. By the way, this technique is something that you can use for all kinds of roasts. The next day, take it out and let it reach room temperature. I am going to slow roast it. Most recipes for slow roasting call for reaching an internal temperature of 200 degrees (F) but that is if you want to shred the pork. I prefer a firmer roast that you can serve as slices, so my target is to take it out at 145 degrees and let the carryover bring it up to 150-155 degrees. Set your oven for 400 degrees. Unwrap the roast and place it on a roasting pan. Don’t remove the seasoning from the outside of the roast. Put it in the oven and immediately turn the temperature down to 250. Pull it out as soon as the internal temperature reaches 145 deg F. For this little roast it took a little over an hour. Let it rest for 10-15 minutes before slicing. It is supposed to be pink! Don’t kill your roast just because Grandma said you have to. Slice it and plate it with a sauce (or just plain mustard) and sides. Check out Episode 248 (last week) for sauerkraut-mustard sauce as one option. Even without a sauce the flavor is great. It will be seasoned through with the herb mix and the salt will be just right. And it will be amazingly juicy. You are going to love it!