Shelly's Recipe

ROASTED PORK SHOULDER

Category: Roasts/Tenderloins - Pork

4 to 5 lb pork shoulder roast
1/4 cup brown sugar, packed
2 tbsp sweet Hungarian paprika
2 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp dried rubbed sage
Freshly ground black pepper to taste

Trim the tough skin from the pork shoulder leaving 1/4 inch layer of fat on the meat.

Whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. Pat the dry rub into the exterior of the pork roast. Place pork in a large plastic bag, seal, and refrigerate overnight or up to 2 days.

Remove pork from refrigerator 30 minutes prior to roasting and let rest at room temperature to get the chill off. Preheat oven to 425. Line a shallow roasting pan with foil. Insert a roasting rack.

Place pork shoulder on rack in the prepared pan. Roast for 30 minutes. Turn oven down to 325. Roast an additional 2 to 2-1/2 hours, until thickest part of the meat (not touching the bone) reaches 170 degrees on a meat thermometer. Remove the pork shoulder roast from the oven, tent with foil, and let rest for 30 minutes at room temperature before carving to serve. Serves 6-8