red-roasted pork half-shoulder

served with a green salad and red potato salad


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.


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



Pic2: before cooking
Pic3: after cooking
Pic4: served

Serving suggestion:




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