Roasted Pork Shoulder
Recipe: #6946
November 13, 2012
Categories: Pork Roast, Birthday, Easter, Fathers Day, Mothers Day, New Years Sunday Dinner, Thanksgiving, Valentine's Day, 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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
In a small bowl mix together the oregano, garlic powder, onion powder, seasoned salt and pepper; set aside.
Step 2
Score the skin side of the roast in a diamond pattern with a very sharp knife.
Step 3
Poke 12 holes in the roast and insert the garlic clove halves.
Step 4
Insert the bay leaf halves into some of the same holes the garlic pieces are in.
Step 5
Sprinkle the spice mixture over roast and rub well into the roast.
Step 6
Pour water into a roasting pan, about 1 inch up the sides and add the roast, skin side up along with the chopped onion.
Step 7
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.
Step 8
Remove cover and roast for another 15 minutes.
Step 9
Take roast out of the oven cover loosely with foil and let sit about 20 minutes before slicing.
Tips
No special items needed.