Bone-In Pork Shoulder
Incredibly tasty meat for a crowd! This bone-in pork shoulder comes out tender and juicy thanks to long, slow roasting at low heat. Cooking it this way breaks down the tough connective tissue, leaving you with meltingly soft, delicious meat. Pork like this is best served with a sauce or a marinade.
viktorina
Recipe author
Bone-In Pork Shoulder
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 %
16 g
Fats 58 %
22 g
Carbohydrates 0 %
0 g
257 kcal
GI:
0
/
0
/
0
- Preheat the oven to 250°F (120°C). 2. Set a rack in the middle of the oven, and place a deep roasting pan on the level just below it. 3. Rinse the pork shoulder thoroughly under cool running water and pat it completely dry with paper towels. 4. In a small bowl, stir together salt and freshly ground black pepper. Take a handful of the mixture and rub it firmly into the pork on all sides, coating the meat evenly. Pat it in as you go, almost pressing the seasoning into the flesh — this makes the meat even juicier and more flavorful. 5. Lay a sheet of parchment paper on the preheated rack and set the seasoned shoulder on top. Roast for about 8 hours (the exact time depends on the size of the cut). The excess fat will drip into the deep pan below, and the parchment will soak some of it up too. 6. Take the pork out of the oven, tent it with foil to hold in the heat, and let it rest for a bit. Meanwhile, raise the oven temperature to 480–500°F (250–260°C). 7. Return the shoulder to the now very hot oven and cook for another 15–20 minutes, until it develops an appetizing brown crust. Turn it now and then so it browns evenly. Let the pork cool slightly after roasting, then serve it whole or cut into individual portions. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Pork shoulder - 257 kcal/100g
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