Slow Roasted Pork Shoulder with Mustard and Sage
Recipe type: Main Dish
Serves: 18-20
- 9 lbs bone-in pork shoulder
- salt and pepper
- 1 cup dijon mustard
- ½ cup sage, chopped
- 2 tablespoons dried marjoram
- 8 cloves garlic, chopped
- Preheat oven to 325.
- Place meat on a rack in a roasting pan, fat side up. Season with salt and pepper and rub into top and sides of roast.
- Combine mustard, sage, marjoram, and garlic in a small bowl. Rub onto meat, getting it into all the crevices until completely covered.
- Roast meat for 6-7 hours, checking every hour and basting with juices. If it starts to get dry, cover with foil and continue to cook.
- Before serving, gently cut or shred meat off the bone. It should fall off quite nicely.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/03/03/dinner-20-menu-wont-make-cry-kitchen-alone-everyone-else-fun-without/
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