Thursday, January 2, 2014
Roasted pork shoulder, studded liberally with garlic and herbs, then roasted in an open pan at 325°F for about 4 hours.
Tender, juicy meat, basted continually by the layer of fat, and an an irresistibly crisp skin, which you can peel off, break up, and snack on while finishing up your meal preparations.
This was an 11-lb, bone-in, whole shoulder roast.
I made some stock in the morning, and used a few tablespoons of the rendered fat to make a silky gravy.
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.