Roasted Pork Shoulder
November 13, 2012
Categories: Comfort Food, Dinner, Main Dish, Pork, Pork Roast, North American, Budget-Friendly, Easy/Beginner Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Mother's Day, New Years, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy more
"This is a recipe I make for special occasions. it always goes over well. I like serving this with a side of roasted root vegetables and fresh buns."
- Serving Size: 1 (472.3 g)
- Calories 685
- Total Fat - 32.5 g
- Saturated Fat - 11.2 g
- Cholesterol - 303.9 mg
- Sodium - 636.9 mg
- Total Carbohydrate - 3.2 g
- Dietary Fiber - 0.6 g
- Sugars - 0.6 g
- Protein - 89.1 g
- Calcium - 81.1 mg
- Iron - 6.1 mg
- Vitamin C - 5.8 mg
- Thiamin - 4 mg
In a small bowl mix together the oregano, garlic powder, onion powder, seasoned salt and pepper; set aside.
Score the skin side of the roast in a diamond pattern with a very sharp knife.
Poke 12 holes in the roast and insert the garlic clove halves.
Insert the bay leaf halves into some of the same holes the garlic pieces are in.
Sprinkle the spice mixture over roast and rub well into the roast.
Pour water into a roasting pan, about 1 inch up the sides and add the roast, skin side up along with the chopped onion.
Cover and roast in a preheated 350 degrees Fahrenheit oven until meat thermometer inserted in the thickest part of the roast reads 165 degrees Fahrenheit, about 25 minutes per pound.
Remove cover and roast for another 15 minutes.
Take roast out of the oven cover loosely with foil and let sit about 20 minutes before slicing.
Tips & Variations
No special items needed.