Smear the roast with a spice rub made from dried chilis, brown sugar, Kosher salt and a few other ingredients. Then we roast it — first at a very high temperature to brown the outside, and then finish it at a very low temperature, to maximize juiciness.
Prep Time: 20 minutes Cook Time: 2 hours, 20 minutes
- * 3½-4 lbs boneless pork shoulder roast
- * 1 Tbsp dried crushed red peppers
- * 1 tsp garlic powder
- * 1 tsp ground ginger
- * 2 Tbsp Kosher salt
- * 1 tsp ground white pepper
- * 2 Tbsp brown sugar
- * 2 Tbsp extra virgin olive oil
- * 2 Tbsp red wine vinegar Preparation:
- 1. Preheat oven to 500°F.
- 2. Mix all the ingredients together (everything but the roast itself) in a small bowl to form a paste. Smear it all over the roast.
- 3. Roast at 500°F for 20 minutes, then lower the heat to 250°F and cook for another 2 hours or so, or until the roast is nice and brown on the outside and the internal temperature reaches 145°F as measured with an instant-read thermometer.
- 4. Remove the roast from the oven, cover loosely with foil and let it rest for 15 minutes before slicing. Serves 6-8 people.
Recipe from: http://culinaryarts.about.com/od/beefporkothermeats/r/roastpork.htm