Behind the Recipes
Roasted Pork Shoulder by Chef Saul Flores from Pan American
Makes 6 servings
INGREDIENTS:
Roasted Pork Shoulder
Boneless pork shoulder
Garlic- 1 head peeled and smashed
Parsley- 1 bunch finely chopped.
Paprika- 3 tablespoons
Olive oil- 2 tablespoons
Salt & pepper to taste
PREPARATION:
1. Pre-heat oven to 400 degrees.
2. With a knife make incisions to pork (at least 6). Mix garlic and parsley with salt and pepper to form paste.
3. Insert paste in to incisions.
4. Mix paprika and olive oil to form paste. Rub paste on to meat. Sprinkle with salt and pepper to taste.
5. Place meat in to roasting pan and cook at 400 degrees for 20 to 25 minutes to brown.
6. Lower temperature to 300 and cook for 3 hours. Let rest for 20 minutes before serving.
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