Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic. What to Serve with Pork Shoulder Roast: Leftovers are brilliant. So endlessly useful to make amazing quesadillas, enchiladas, burritos, soups, stews, sandwiches, and so on. Serve Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic with: Green Beans and Mushrooms with Shallots Roasted potatoes; A green salad; Cole slaw; Spoonbread.

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Add the olive oil and process until it forms a. FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC. Add the olive oil and process until it forms a. We can cook Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic using 7 components and also 6 actions. Here is exactly how we accomplish.

Ingredients of Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic

Detaile. 2 tablespoons of chopped garlic.
Step by step. 2 tablespoons of chopped fresh rosemary.
Guidelines. 2 teaspoons of kosher salt.
Detaile. 1 teaspoon of freshly ground pepper.
Directions. 1/4 cup of olive oil.
Directions. 2 tablespoons of coarse Dijon mustard.
Directions. 1 (6 pound) of boneless pork shoulder trimmed of excess fat and tie.

Season pork with paprika, salt, and pepper. Add the olive oil and process until it forms a. 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.

Instructions To Make Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic

In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides..
Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours..
Preheat the oven to 450°F 230 Celsius and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F 120 Celsius.
Continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests..
When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture..
Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

Add the olive oil and process until it forms a. Roasted pork shoulder with rosemary, mustard and garlic is pictured. Leftovers of this slow-roasted dish make amazing quesadillas, burritos, soups, stews and sandwiches. More information Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic / One of my go-to dishes for casual crowd entertaining. The pork is roasted with a simple mustard rub and then it is served with the rosemary and mustard sauce.