Friday, September 6, 2013

Slow Roasted Pork Shoulder

Fantastic and really easy way to make a pork roast!  
I haven't tried it, but I think this would also be great cooked in the crock-pot on low all day!  I think pork chops would be great marinaded in this seasoning mixture and then fried, broiled or grilled!
-3 1/2 to 4 lbs. pork shoulder roast {also called a Boston blade roast or a Boston butt; you could probably use any pork roast}
-1 tbsp dried crushed red pepper flakes {I only used about 1 tsp, to lower the heat for the kids}
-1 tsp garlic powder
-1 tsp ground ginger
-2 tbsp salt
-1 tsp ground pepper
-2 tbsp brown sugar
-2 tbsp olive oil
-2 tbsp red wine vinegar
1. Preheat oven to 500 degrees.
2. Mix together the red pepper flakes, garlic powder, ginger, salt, pepper, brown sugar, olive oil and red wine vinegar.
3. Place the roast in a greased baking dish.  Pour the seasoning mixture over the roast; make sure you lift the roast to allow the seasoning to seep under the roast.
4. Bake the roast for 20 minutes at 500 degrees, then lower the temperature to 250 degrees and cook for another 2 hours; until the roast is golden and has an internal temperature of 165 degrees.
5. Remove the roast from the oven and loosely cover it with  foil and allow to rest for 15 minutes before slicing.  {This allows the roast to retain its moisture when you cut it.}

You can see how moist this roast turned out! 
6. Slice and enjoy!  

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