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Pork shoulder crusted in peppercorns, rosemary, and garlic roasted over halved onions and garlic. Served with Yukon gold potatoes and sweet carrots and a pan sauce.
I love making a roast. I love the set and forget it aspect of it. I know as long as I have a couple of hours. I’ll have an amazing meal ready to go.
Today I decided to do an Italian crusted pork shoulder. I wasn’t feeling chicken, I didn’t feel like pasta but I wanted something comforting and roast ticked all the boxes. So I coated it heavily in Italian herbs, set up some onions and garlic to make an amazing pan sauce. I even kept it all one pot.
If you have the time try out this amazing meal. Throw some potatoes on the rack closer to the end of the cooking. Put a bag of salad in a bowl and dinner is served! Check out my tips and tricks below for the best herb-crusted pork shoulder. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST HERB CRUSTED PORK SHOULDER
large onions: for this dish, i love the large identifiable onion chunks i like to keep them large to keep up to the long cooking time of the pork, they add a ton of flavor and i like the texture. Since I’m using the drippings at the bottom for a pan sauce i save myself the hassle by peeling onions ahead of time so the outside isn’t something i have to scoop out. I keep them connected from root to tip so they don’t fall apart while cooking
liquids on the side i like to season my pork over the onions and garlic so that everything falls to the bottom and seasons the base. if you do that make sure there is some sort of liquid at the bottom to keep the dry spices from burning. when you add liquid like chicken stocks, wines, and other broths to anything with a crust pour it off the side so you don’t wash the coating off.
separate the fat: the only difference between a pan sauce and gravy is consistency. gravy is usually thicker. so when you remove the roast to collect the juice at the bottom. make sure it’s not all fat. fat is going to rise to the top so if you separate the liquid from the roast you can let your broth sit for 10 minutes before making the gravy and remove the fat that has risen to the top. for this recipe, the pork didn’t have too much fat so i didn’t need to remove any.
fat side up: when you roast your pork you’re going to want to do it fat side up that way it bastes the pork as it cooks and it renders off that fat leaving a nice crisp crust. it offers a lot more flavor fat side up.
extra rub: thick hunks like pork shoulder and brisket I’m always heavy-handed with the spices. you can never season these things too much. it works well stuffed with herbs or even salt-crusted.
roast uncovered: for my roast, i like to leave them uncovered I like the direct heat and the crunch you get from exposed roasted opposed to covered. you can cover it to shave some extra time off but if you do make sure to roast it at a higher temperature to brings some color back to it.
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