Tuesday, December 27, 2011

Pork Shoulder Roast

  • New Years Eve is around the corner, and I am already feeling tired of all those sweets. I feel a detox coming on, and I am ready to ban all sweets from the house starting now! Hearty foods with substance, protein, and vitamins is what I am craving now! This roast has it all, flavorful, and filling, you will want to go back for more. I loved the tarragon flavor that we added in this recipe, so much so that I made a Roasted Chicken with the same vinaigrette. 
  • This is the perfect New Years Day Roast, or a winters evening dinner!


  • 1 boneless pork shoulder (about 4 pounds)
  • 5 garlic cloves, smashed
  • 2 teaspoons oregano
  • 3 tablespoons Kosher or Sea salt 
  • 1 tablespoon coarsely ground black pepper
  • 3 tablespoons Olive Oil
  • 2 tablespoons tarragon white wine vinaigrette
  1. Make a paste out of the ingredients above but leave out olive oil and tarragon white wine vinaigrette. Slit pork shoulder in various spots and rub the paste into pork. Wrap in plastic wrap and refrigerate over night, for up to 4 hours.
  2. Remove Pork from refrigerator, sitting to room temperature for 30 minutes. Add Olive oil, and tarragon white wine vinaigrette. 
  3. Preheat the oven to 350 degrees F. Roast for 3 hours, uncovered, or until the skin is crispy-brown. Let the meat cool for 10 minutes before slicing.
  4. Serve and enjoy!

Serve with Butternut Squash and leeks, seasoned with oregano and garlic!

1 comment:

  1. internal temp should be above 190 to render all of the fatty tissue