Roast Pork Shoulder and Scalloped Potatoes

See this?  That is a juicy roast pork shoulder.  It's buttery, melt in your mouth smooth.  I gave slices to the twins and they kept crying for more.  You need to run, not walk, to buy a pork shoulder picnic roast to make this. 

Served with scalloped potatoes (recipe follows pork recipe) and cucumber salad (you're on your own...)

Roast Pork Shoulder

1 boneless pork shoulder picnic roast (4-8 lbs, you may want to double the rub if using the larger size)
5 cloves of garlic
1 btsp dried oregano
1 tbsp dried cumin
4 tbsp olive oil
2 tbsp honey
juice of 1 lime

Prepare the roast by lifting the fat cap and scoring the meat on all sides.  Place in roasting pan.
 In a food processor combine the garlic, oregano, cumin, lime and olive oil to make a paste.  Rub all over pork, making sure to get under the cap and in the scored lines.  Let marinate for an hour or even up to overnight.  Make sure to bring to room temp in chilling overnight.

Pour a small bit of water to cover bottom of pan about 1/4 inch. Roast covered in foil in 275 degree oven for 6 hours or 50 minutes per pound.  When done, I paint the pork all over with a little olive oil mixed into the honey the increase the temp to 350.  Let the outside crisp and brown then remove from oven and place roast on platter to sit for 20 minutes before cutting.  At this point you can make gravy.  I just loosen the bits on the bottom with some red wine, then add about 2 tbsp of flour to make a roux.  I then finish with about 2 cups of beef stock, cooking to desired thickness.

Scalloped potatoes
recipe courtesy of Savory Sweet Life


1 1/2 cups heavy cream
1 sprig fresh thyme (optional)
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Non-stick spray
2 pounds russet potatoes, peeled/unpeeled and cut into 1/8-inch thick slices – about 5-6 sm-med. sized potatoes
Salt and freshly ground black pepper
1/3 cup grated Cheddar
1/3 cup grated Parmesan
1/3 cup grated Parmesan for topping off and broiling
Preheat the oven to 375 degrees F.  In a medium sauce pan – heat cream, chopped garlic, nutmeg, and sprig of thyme on medium heat.  While the cream mixture is heating up, spray a casserole dish with non-stick spray.  Place a layer of potato slices at the base of the casserole dish in an overlapping pattern seasoning with salt and pepper.  Remove the cream from heat, discard thyme, and pour a little over the potatoes adding some of the Cheddar and Parmesan cheese on top.  Repeat the layers two more times.  Pour any remaining cream sauce on top of the last layer and sprinkle with remaining Parmesan cheese.  Bake, uncovered, for 45 minutes.


Christine said...

One of the things I love the most about visiting great blogs like yours is I get to not only see food I've never seen prepared before, but you get to read about how they taste. Love it..... & now I'm hungry .... again :) If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!

Post a Comment

I love to hear from you...thanks for leaving a message!