Roasted Pork Shoulder

Name: Roasted Pork Shoulder
Cuisine: American
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

Serves 1

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Roasted Pork Shoulder

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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

Roasted Pork Shoulder

Roasted Pork Shoulder

Directions

Ingredients

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