Roasted Pork Shoulder
Serves 1
Directions
- 1Add dried paprika, kosher salt, black pepper, dried thyme, rosemary and 8 cloves of minced garlic in a glass bowl.
- 2Mix well.
- 3Pat dry pork picnic shoulder.
- 4Rub some salt.
- 5Rub the seasoned mixture.
- 6Cover in a plastic bag and marinate overnight in the fridge.
- 7Rub with grape-seed oil.
- 8Bake at 400 deg. F for 30 minutes.
- 9Bake at 250 deg. F for another 6 hours.
- 10Check internal temperature, it should be over 180 deg. F.
- 11Add chopped onions, carrots and mini potatoes to the roasting pan.
- 12To make the gravy, heat roast drippings.
- 13Add white wine.
- 14Reduce and strain.
Ingredients
- 1.4 kg Pork Picnic Shoulder
- 3 tbsp Dried Paprika
- 2 tbsp Kosher Salt
- 2 tsp Black Pepper
- 1 tbsp Dried Thyme
- 1 tbsp Rosemary
- 8 cloves Minced Garlic
- 0.5 cup Grape Seed Oil
- Chopped Onions
- Chopped Carrots
- Mini Potatoes
- 500 ml White Wine
- 2 tbsp Brown Sugar
- 1 tbsp Dried Cayenne Pepper
- 2 cups Chicken or beef broth
- 1 tbsp Flour
- 2 tbsp Water
- Salt
- Pepper
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