This entree reminds me of living in Germany, where roasted pork shoulder was almost always on the menu. It gets cooked slowly, so the insides are extra juicy and the outside is crispy deliciousness. The drippings make a great pan gravy…adding sauteed mushrooms and a little red wine or beer to the mix will really round out the gravy.
I encourage you to prep the seasoning rub on the roast early. Letting it sit for at least 2-3 hours (overnight is even better!) will amplify the flavors. If you are a pork shoulder novice, you should look for a cut called “butt” or “picnic” at the butcher’s counter. Those refer to the two parts of the shoulder!
You will need:
- 3 T olive oil
- 4 cloves garlic, chopped
- 1/2 t celery salt
- 1/2 t dried oregano
- Kosher salt and pepper
- 1 (4-lb) pork shoulder, preferably bone-in
Then you will…
- Set out a roasting pan with a rack.
- Mix together the olive oil, garlic, celery salt and oregano.
- Score the fatty side of the pork shoulder in along one diagonal and then repeat in the opposite diagonal until you have made large crosses along the top. (This lets all of the delicious flavors get inside the roast).
- Spread the seasoning mixture all over the shoulder. Use your hands to rub it in well on all sides.
- Sprinkle the roast with salt and pepper evenly on all sides as well.
- Place the shoulder in the roasting pan. If you’ve been able to get this far earlier enough to all the roast to marinate, cover with foil and refrigerate for at least 2-3 hours. If not, skip the foil and continue on as if it had already melded all the flavors together.
- Preheat your oven to 425 degrees. Cook the shoulder (uncovered) for 20 minutes.
- Reduce the heat to 325 degrees and continue to cook until the inner part of the should (but not touching bone) reads 185 degrees. This should take about another 4 hours.
- Remove the pork from the oven. Tent with foil and allow to rest until cool enough to handle, about another half hour.
- Savor the tastiness!