Roasted Pork Shoulder Recipe

Roasted Pork Shoulder Recipe
Staff Writer
Roasted Pork Shoulder

Pan American Restaurant

Roasted Pork Shoulder

Chef Saul Flores recommends serving a pinot noir like the Cloudy Bay from Oregon that can stand up to the strong flavors of this dish. — Yasmin Fahr

Ingredients

  • One 7-8 pound boneless pork shoulder
  • 1 head garlic, peeled and smashed
  • 1 bunch parsley, finely chopped
  • Salt and pepper, to taste
  • 3 tablespoons paprika
  • 2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees.

With a knife, make incisions to the pork (at least 6). Mix garlic and parsley with salt and pepper to form paste. Insert paste into incisions. Mix paprika and olive oil to form paste. Rub paste on to meat. Sprinkle with salt and pepper to taste.

Place meat in to roasting pan and cook at 400 degrees for 20-25 minutes to brown. Lower temperature to 300 and cook for 3 hours. Let rest for 20 minutes before serving.

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.