Status: ROGUE

This is going to be a quick one in length, but a long process in the kitchen-- all worth it! I love roasting things, especially meat, but it is always a toss up when I am making beef or pork. This time I think I got it correct: slow roast is the best roast. You’ll see what I mean when you get to the Directions. Regardless, if you serve this at a potluck/dinner you are hosting, people will be impressed and asking you for more. It is the perfect centerpiece on your plate, and the best way to wrap up the “Potluckin’ like a Pro” series 2017 :) Enjoy and let me know what you think!

Money Matters
I spent $7 for the 2lbs pork shoulder. This cut produced about 4 servings, so $1.75/serving. This isn’t bad for a small party. Double it if you need more.

#ROGUElyfe

I would roast it longer if you aren’t comfortable with a little pink in your meat
Use a little oil if you would like a little crispiness
I kept it simple with the seasoning...you don’t have to though

My Recipe
2lbs pork shoulder
Liberal amount of salt, pepper, and rosemary
5 cloves of garlic, halved

Directions

Preheat oven to 250 degrees. Rinse the pork, making sure you cover the whole piece. Pat dry with paper towel. Season with salt, pepper, and rosemary. Cut deep slits in various parts of the meat, and put the garlic halves in the slits. Set aside.

Line a rimmed baking sheet with foil. Place wire rack inside the pan, and rub down with some oil. Place meat on the wire rack and put in the oven. Roast for 5-6 hours. Take out the oven and allow to rest under a foil tent in the pan. No more than 15 minutes. Turn heat up to 450 degrees. Put meat back in the oven with the foil tent for 20 minutes.

Take out the oven, carve to serve, and enjoy!

Happy Cookin Y’all :)