Easy and deliciously tender pork shoulder. Serve with good tortillas, a selection of hot Mexican sauces, guacamole, beans, Mexican rice, and fried plantains.
Preheat oven to 425?
Allow 25 minutes per pound plus 25 minutes more.
Take the shoulder out of the refrigerator 1.5 hours before roasting.
Half an hour before roasting, bring an inch of water to a boil in a large Dutch oven. Place shoulder skin-side down in the boiling water. With a spoon, baste the parts of the skin that are not immersed (such as around the shank). Boild for 5 minutes. Remove from the water and cut the skin into diamonds or squares about ?in. Do not cut too deep or they might fall off during roasting. Rub shoulder with salt and pepper and roast. Let rest for 10 minutes before carving tableside.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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