Fresh Pork Deboned Shoulder Roast -Great for Pulled Pork ! (+/-1. 7kg)

Roast Pork Shoulder

• Garlic and herb-crusted slow-roast pork shoulder is the easiest piece of meat to eat for a week or to feed a hungry crowd. Low and slow roasting is key to melty pork shoulder with crispy crackly skin packed with flavor on the outside and moist tender meat on the inside.

4 Chopped Garlic Cloves
2 tablespoon Chopped Fresh Rosemary
1 tablespoon Chopped Fresh Thyme
1 tablespoon Olive Oil
2 tablespoon Salt (or to taste)
2 teaspoon Sugar
2 teaspoon Ground Black Pepper

Garlic & Herb Rub

Instructions

• Make the rub by combining the ingredients in a small bowl or use a mortar and pestle to make it into a paste.
• Prep the pork shoulder by patting it dry on all sides with paper towels and trim off excess fat. With a very sharp knife, score the fat side with a ½" crosshatch pattern going all the way through the fat, but not into the flesh. Score the skin in a crosshatch pattern. This helps render the fat for crispy skin, makes for a beautiful presentation and also helps the marinade and salt penetrate the meat.
• Apply the rub marinade on all sides and either ideally refrigerate overnight or let it sit out for a few hours to marinate.
• Preheat the oven to a low 275° F / 135° C.
• Cook the roast: Place the pork roast on a double foil-lined rimmed baking sheet or roasting pan and then into the oven. You can also use a wire rack to set the roast on, so the air circulates all the way around.
• When the internal temperature of the roast reaches 175° F, 79.5° C, remove it from the oven. Use an instant-read probe thermometer to verify doneness.
• Rest uncovered for at least 30 minutes. The temperature will rise another 5 to 10 degrees.
• Optional sear for even crispier skin: If your roast didn't get super crispy, you can sear it in a hot oven for a short period of time. After resting the pork shoulder for 30 minutes, preheat your oven to 450° F, 232.22 ° C . Place the roast back in the oven to sear. This will require rotating every 5 minutes or so until it is seared on all sides: 10 to 20 minutes total depending on your oven.
• For a standard "roast," bring it to a finished temperature of 185 degrees F / 85° C . For fall-apart pulled-pork perfection, continue to cook it until the internal temperature reaches 195 to 205 degrees. / 96° C
• Serve it by slicing it against the grain or shredding it. Serve warm.