Roast Pork Shoulder2014-09-19
- Servings : 4
- Prep Time : 15m
- Cook Time : 3:00 h
- Ready In : 3:30 h
A delicious pork shoulder recipe that makes the perfect showstopper for any traditional Sunday roast.
- 1 1/2 kilo(s) boneless, skin-on pork shoulder
- 3 cloves garlic, chopped
- 1 tablespoon(s) fresh thyme, chopped
- 1 tablespoon(s) fresh sage, chopped
- salt and black pepper
Heat oven to 200°C with a rack in the middle position. Score the skin of the pork in a criss-cross diamond pattern every 3½ cm.
Turn the pork skin-side down and rub with the garlic, thyme, sage, 2 teaspoons salt, and ¾ teaspoon pepper. Roll up the pork with the skin on the outside and tie every 2 inches with kitchen twine. Place on a rimmed baking sheet.
Roast the pork for 1 hour. Reduce heat to 180°C and continue to roast until the skin is very crispy and pulls away from the meat easily, about 2 hours more. Transfer to a cutting board, ‘tent’ loosely with foil, and let rest for 15 minutes before slicing.