red-roasted pork half-shoulder

served with a green salad and red potato salad

2020-05-06

This was a smaller pork roast, a shoulder roast cut right through the shoulder blade. That is a better size when there are just two for dinner, and there still will be leftovers.

Low-temperature cooking is my preferred method to get a juicy roast every time.

INGREDIENTS

This is what you need for 4 servings:

2-3 lb. half shoulder roast
S&P, seasoning of your choice
1 lb. red potatoes, boiled peel-on
1-2 tbsp. mayonnaise
3-4 cups 'spring lettuce' mix
salad dressing of your choice

Pic1: red-roasted pork half-shoulder

Directions

2020-05-05

Pic2: before cooking
Pic3: after cooking
Pic4: served

Preheat the oven to 170 ºF.
That is the lowest my oven will go.
Rub the roast with a mixture of olive oil, S&P, your favorite spices.
I used Creole seasoning.
Bake 1-1.5 hrs. per pound at 170 ºF.
After 3 hrs. use a thermometer to check internal temperature.
When internal temperature reaches 135 ºF, increase oven temperature to 400 ºF.
or switch to broiler.
Bake 20-30 minutes at the higher temp to get a nice brown color on the outside.
Remove from the oven. Rest 10-15 minutes.
Carve, serve and enjoy.

Serving suggestion:

I served this with a mixed greens salad and red potato salad.
- Wash & dry the greens. Cut coarsely. Add favorite salad dressing.
- Boil red potatoes quartered, skin-on. Drain. Add mayo to taste.

leftovers

2020-05-06

Pic5: deboning leftovers
Pic6: ready for the refrigerator
Pic7: next day, served cold

I deboned the roast to the enjoyment of our dog.
Refrigerate the leftovers until needed.
I served leftovers the next day as a cold meal with same red potato salad.

leftovers

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org