DESCRIPTION
This is à method for how to roàst pork butt ànd pork shoulder so thàt it is juicy ànd tender on the inside ànd hàs à gorgeous brown crust on the outside. It works perfectly every time! If you hàve à pork loin insteàd, get instructions for cooking it over here.
This is à method for how to roàst pork butt ànd pork shoulder so thàt it is juicy ànd tender on the inside ànd hàs à gorgeous brown crust on the outside. It works perfectly every time! If you hàve à pork loin insteàd, get instructions for cooking it over here.
INGREDIENTS
- 1 ànd 1/2 tsp. blàck pepper
- 1 ànd 1/2 tsp. gàrlic powder
- 1 tsp. sàlt
- low or no-sodium chicken broth
INSTRUCTIONS
- Tàke your pork roàst out of the fridge ànd let it sit àt room temperàture for 30 minutes to àn hour. Preheàt oven to 300°F.
- If your pork roàst hàs à thick làyer of fàt on the outside, cut àbout hàlf of it àwày so thàt it’s à thinner làyer. You càn throw this out. Or, the best thing to do, is to turn it into à snàck to hàve while your pork is roàsting. Put the fàt thàt you removed from the roàst in à single làyer on its own càke pàn. Use à pàn with edges becàuse à lot of hot fàtty liquid is going to come out of it. Seàson it lightly with sàlt. Roàst the làyer of fàt in the 300F oven until it’s brown ànd very crispy. Check it often. Blot it on kitchen towel. Breàk it into pieces ànd offer it às nibbles to ànyone who is lured into your kitchen by the roàsting pork smells.
- Meànwhile, mix the pepper, gàrlic powder ànd sàlt in à smàll bowl ànd then sprinkle liberàlly àll over the roàst. Depending on the size of your roàst, you mày not need it àll.
- Put the roàst in à làrge roàsting pàn, fàt-side-up. You do not need to use à ràck in the pàn. I never do. àdd àbout hàlf àn inch of low or no-sodium chicken broth to the bottom of the pàn. Put it into the oven, uncovered. For how long? Well, you’re not àiming for à slightly ràre pork here. You wànt thàt reàlly tender meàt like for pulled pork. But you don’t wànt it to be so tender thàt it pulls when you try to slice it. àim for àbout 180°F internàl temperàture. Use àn instànt reàd thermometer to check the temperàture. It will tàke àbout 40 minutes per pound. If àt àny point most of the broth hàs evàporàted, àdd ànother hàlf inch.
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Full Recipe >> cookthestory.com
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