Cooking with the JETS

Roasted Pork Shoulder

This pork shoulder recipe is pretty easy and straight forward if you can't cook you'll be able to cook this one with no issues.

-pork shoulder

-9 garlic cloves (crushed or chopped)

-canola oil (not shown)

-apple cider vinegar

-black pepper

-garlic powder

-paprika (not shown)

-Lawry's Seasoning salt

-Goya Sazon seasoning packet

Now before doing anything else take the pork shoulder out of the packaging and rinse it in  cold water. Then paper towel try. 

Time to crush or ruff chop your garlic cloves. Depending on the size of the cloves more or less than 9 may be needed.

With a small knife create holes inside the pork roast all over for the garlic. 

Now stuff each hole with garlic . If there is left over garlic, it will be used later. 

Now it's time to season the meat. Taking the garlic powder, Lawry's Seasoning salt, black pepper, paprika and Goya Sazon packet sprinkle generously all over the meat. Then rub the seasoning into the meat.  

Place the pork roast in a bowl and pour a generous amount of apple cider vinegar and canola oil onto the pork shoulder and rub into the meat. Cover with aluminum foil and place in the refrigerator to marinate. It can marinate from 1 hour to overnight.

After the pork roast has marinated, cook it at 400 degrees Fahrenheit. 

Pour the remaining vinegar oil mixture into the bottom of the roasting pan along with any leftover garlic. Also add a generous amount of water in the bottom of the pan too. Cover with aluminum foil and place in the oven. The pork shoulder will cook for 2 hours. Every 45 minutes baste with juices from the pan. If the bottom of the pan looks dry add a cup or two of water. After 2 hours remove the aluminum foil. Cook for another 1-2 hours. The meat should be brown on the outside. The pork is done when any juices running out of the meat are clear.

This is the pork shoulder roast completely done. Nice and brown and toasty on the outside. Tender and juicy on the inside. Well done. This one was one my best roasts I cooked even with constant stopping to take photos for this blog post. Enjoy!

Gaetana

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