Roasted Pork Shoulder
This tender and juicy fall-apart Roasted Pork Shoulder is kept at room temperature and then marinated in a spicy Diavolo-style sauce. The result is delicious meat perfect for holidays or entertaining.
Servings: 8 servings
Calories: 443kcal
Ingredients
- 6 lbs Pork Shoulder
- 1 tablespoon Whole Cloves
- 1 tablespoon Coriander Seeds
- 1 tablespoon Dried Oregano
- 1 tablespoon Yellow Mustard Seeds
- 1/2 cup Olive Oil
- 6 Garlic Cloves minced
- 1 tablespoon Orange Zest
- 2 teaspoons Smoked Paprika
Instructions
- Lightly score the fatty side of pork with the tip of a knife slicing in a diagonal and creating a diamond-shaped pattern; season all over with salt.
- Coarsely grind Whole Cloves, Coriander, Oregano, and Mustard Seeds in a spice mill or with mortar and pestle, set aside.
- Heat the Olive Oil in a small saucepan over low heat; add minced garlic and cook, stirring, until fragrant, about 5 minutes. Stir in Orange Zest, Paprika, and reserved spice mixture. Remove from heat and let cool for 5 minutes.
- Rub the marinated all over pork. Using kitchen twine tie around pork at 1″ intervals. Wrap tightly in plastic wrap or place in a Ziplock bag and chill for at least 8 hours.
- Remove from fridge and let the pork sit at room temperature for 1 hour before cooking.
- Preheat the oven to 375 ℉ degrees. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown, 40 to 50 minutes. Reduce heat to 300 ℉ degrees and continue to roast until meat is very tender, 1 1/2 to 2 hours more.
- Transfer pork to a cutting board and let rest 30 minutes before slicing.
Nutrition
Serving: 1serving | Calories: 443kcal | Carbohydrates: 3g | Protein: 41g | Fat: 29g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 160mg | Potassium: 760mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg