PORK
There seems to be a lot more pork around in the stores and less beef lately. We also spotted some frog legs in the store... so I guess when they said there's no interruption in the supply line and we would have to be less picky when buying meat the store they meant it. :P So, we got this pork shoulder and made it into some of the best pork we ever had! This made marvelous pulled pork sandwiches as leftovers when thrown in with some barbecue sauce into the slow cooker the next day! We did marinate it overnight and used fresh rosemary cut from our bush in the garden!
here's the original recipe we modified: https://themom100.com/recipe/fall-apart-roasted-pork-shoulder-rosemary-mustard-garlic/
There seems to be a lot more pork around in the stores and less beef lately. We also spotted some frog legs in the store... so I guess when they said there's no interruption in the supply line and we would have to be less picky when buying meat the store they meant it. :P So, we got this pork shoulder and made it into some of the best pork we ever had! This made marvelous pulled pork sandwiches as leftovers when thrown in with some barbecue sauce into the slow cooker the next day! We did marinate it overnight and used fresh rosemary cut from our bush in the garden!
here's the original recipe we modified: https://themom100.com/recipe/fall-apart-roasted-pork-shoulder-rosemary-mustard-garlic/
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| the marinade |
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| Pork shoulder with garlic poked in |
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| Ready to marinade overnight! |
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| All cooked! |
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| Fall apart goodness pork shoulder! |
Ingredients:
12 cloves garlic
4 sprigs fresh rosemary
2 tablespoons apple cider vinegar
2 tablespoons kosher salt
1 teaspoon freshly ground pepper
¼ cup olive oil
2 tablespoons coarse Dijon mustard
1 6 to 8-pound boneless pork shoulder
4 sprigs fresh rosemary
2 tablespoons apple cider vinegar
2 tablespoons kosher salt
1 teaspoon freshly ground pepper
¼ cup olive oil
2 tablespoons coarse Dijon mustard
1 6 to 8-pound boneless pork shoulder
Directions:
1. Combine 4 cloves of garlic, rosemary sprigs, apple cider vinegar, salt, pepper and olive oil and dijon mustard in a magic bullet or blender. Blend until a thick paste forms.
2. Wash your meat and place in a roasting or cooking pan. Poke slits in the meat with a knife.
3. Insert remaining garlics into slits.
4. Slather with the marinade. We also placed some rosemary sprigs on top.
5. Cover loosely with plastic wrap and place in the refrigerator overnight to marinade.
6. Preheat oven to 450 F and place meat (remove plastic wrap!) in there for 30 minutes. After 30 minutes, reduce heat to 250 F and cook for 6 to 8 hours until internal temperature of meat reaches at least 180F.
7. Remove from oven and let rest for 10-15 minutes. Slice meat into desired thickness pieces and serve. We served with smashed baby potatoes, but any sides would go wondrously with this.
2. Wash your meat and place in a roasting or cooking pan. Poke slits in the meat with a knife.
3. Insert remaining garlics into slits.
4. Slather with the marinade. We also placed some rosemary sprigs on top.
5. Cover loosely with plastic wrap and place in the refrigerator overnight to marinade.
6. Preheat oven to 450 F and place meat (remove plastic wrap!) in there for 30 minutes. After 30 minutes, reduce heat to 250 F and cook for 6 to 8 hours until internal temperature of meat reaches at least 180F.
7. Remove from oven and let rest for 10-15 minutes. Slice meat into desired thickness pieces and serve. We served with smashed baby potatoes, but any sides would go wondrously with this.
What we liked:
The flavor! This is a great recipe!
What we didn't like:
It does take a while to cook - so budget a whole day! Start in the morning. Although, it requires minimal attention, and the marinade is quick to make!
What Kaspian thought about it:
He liked a lot actually!
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