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.

Bacon, Cheddar and Carmelized onion Casatiello

I made this wonderful bread this weekend to take to an SCA event and received many compliments.  It's a variation on Peter Reinhart's Casatiello recipe, except instead of using provolone and salami, I used bacon, shredded sharp cheddar and carmelized onions.  These were kneaded in the last 6 minutes, each seperately, at the end of the kneading cycle.  I baked this on parchment paper in the ring of a 9 in springform pan with the bottom removed.  Fabulous! I was glad to have something nice to share...


By: Peter Reinhart in The Bread Baker's Apprentice
1/2 cup (2.3 oz) bread flour
1 tbsp instant yeast
1 cup buttermilk 
3 1/2 cups (16 oz) bread flour 
1 tsp salt
1 tsp black pepper
2 eggs
3/4 cup (6 oz) unsalted butter, softened and divided in 4 pieces
6 oz shredded cheddar
6 oz bacon, cooked until crisp and crumbled
1 large onion, diced and carmelized in butter. 

  1. Combine the sponge ingredients in a non-reactive mixing bowl, blending thoroughly. Cover and allow to rest 1 hour.
  2. In the bowl of a standing mixer, whisk together the 16 oz bread flour, salt and pepper.
  3. Pour in the sponge mixture and the eggs and mix well on low-medium speed until the dough forms a coarse, shaggy ball.
  4. Continue mixing for 1-2 minutes longer, then turn off the mixer and allow the dough to relax for 15 minutes.
  5. On low speed, begin working the butter into the dough one piece at a time. The dough will be very soft.
  6. Continue beating dough until smooth and velvety, about 12-13 minutes, and the dough comes away from the sides of the bowl. Use the dough hook if you have one and add the cheese, bacon and onions one at a time staggered at 2 minute intervals over the last 6 minutes.
  7. Place in an oiled bowl, turning to grease the top. Cover and allow to rise 90 minutes. The dough will easily triple.
  8. Deflate the dough and shape into a boule. Place in a 9" springform tin that has been lightly greased.
  9. Cover and allow to rise again 45-60 minutes, until it rises over the top of the pan.
  10. Preheat oven to 450F and move the oven rack to the lowest position.
  11. Bake 20 minutes, then rotate pan 180 degrees and bake 25 minutes longer.
  12. Remove from the pan immediately and cool completely on a wire rack.