Tuesday, March 30, 2010

Easy Pork Shoulder "Boston Butt" Roast Recipe!

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
  • Ingredients:
  • * 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

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