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Moist & Tender Pork Shoulder Roast

Moist & Tender Pork Shoulder Roast

The other week I picked up two of the prettiest pork shoulder roasts. Usually my store only carries pork loins or tenderloins so I was happy when I saw these pork shoulder roasts. Needless to say it’s been a while since I’ve fixed one and I knew I wanted to roast it in the oven and not use my crock pot this time. A high heat start then low and slow rendering a moist and tender pork roast. This was delicious and I sure hope my store will carry more of these in the future. I fixed two 2lb. pork shoulders as I was fixing up meals for my father in law as well and he made sure to let me know how much he enjoyed his.

We ate a good many pork and beef roasts back in the day. They were usually saved to fix on Sunday as I am sure many of you had roasts on Sunday as well. Of course, all those roasts came about during slaughtering times and Papa made sure we all got our share. As I was fixing our roasts I got to thinking about what Nannie Polly used to fix to go with hers. I remember mashed potatoes, green beans or pintos, something or nuther that was fried of course and then it dawned on me…cracklin’ cornbread. Nannie loved her a good pone of cracklin’ cornbread and I’ve not had a slice of any in years much less made some. I can’t get cracklin’s where I live and believe me I have looked everywhere. Years back Daddy picked me up some from Ingle’s down where they live in Georgia and I fixed up some cornbread just like Nannie would have made and it was so good. I’ve not thought about her making it for many years, but that memory of her gently boiling the cracklin’s to slightly soften them then stirring them into the batter and baking that pone of bread up sure put a smile in my heart.

Ingredients

Moist & Tender Pork Shoulder Roast

  • 1, 4lb. or 2, 2lb. pork shoulder roasts
  • 4 T. stone ground mustard
  • 1/4 C. soy sauce
  • 2 T. honey
  • 2 T. butter, melted
  • 2 tsp. montreal steak seasoning (mine was low sodium)
  • 1 clove garlic, minced
  • 2/3 C. water

Instructions:

Line your roasting pan with tinfoil and put your roast(s) in the pan. Take a fork and poke holes all over both sides of the roast. Whisk together everything but the water and brush the roast(s) with the marinade on both sides. Cover the pan up and place in the fridge for 8-12 hours, the longer the better. Pull it out of the fridge 30 minutes before you plan to roast it. Remove the meat to a tray and drain off any excess marinade from the pan. Put a wire roasting rack in the pan and place the meat on top. Pour the water down in the bottom of the pan. Bake in a 425 degree oven for 20 minutes. Without opening the oven door, reduce the heat to 325 and roast for 2 1/2 hours. Check to make sure the internal temp. reads 165 degrees then tent the roast(s) with tinfoil and let rest for 10 minutes before slicing. Moist & Tender Pork Shoulder Roast.

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