Roasted Pork Shoulder
Created by QueenBea on November 13, 2012
- Servings: 9
- Prep Time: 15m
- Cook Time: 4h
- Recipe #6946
Ingredients
- 8 to 10 pounds pork shoulder (picnic roast)
- 1 onion, chopped
- 6 cloves garlic, peeled and cut in half
- 4 bay leaves, cut in half
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
How to Make
-
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.
Nutritional Facts
- 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