Thursday, January 2, 2014

Slow-roasted perfection


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. 







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