This cut of pork is wonderful. The meat is a bit darker and fattier than a loin roast, therefore it takes well to slow long cooking. I keep the rub fairly simple because when you have a piece of meat this large, you will be using it as a base to many meals – with potatoes and asparagus (and my beloved cranberry jelly) the first night, Mexican the next night, Chinese another night, then barbecue sandwiches from then on. I think I paid 9 dollars for it – go ahead and splurge on the wine..
1 6 lbs Pork Shoulder Blade Roast
1 cup Frozen Pearl Onions
The Rub
2 Tbs Smoked Paprika
2 tsp Kosher Salt
1 tsp Freshly Cracked Black Pepper
2 Tbs Minced Fresh Rosemary plus sprigs for the roasting pan
1 Tbs Brown Sugar
- Combine the rub and set aside
- Pat the pork dry with paper towels and place in a roasting pan, fat side up
- Coat both side with the rub and place in the refrigerator uncovered for 24 hours
- Heat the oven to 400 degrees
- Place the cup of pearl onions and the Rosemary sprigs under and around the pork
- Add about 1/2 cup of water, white wine and/or chicken stock to the pan
- Put the pork into the oven and roast for 30 minutes at 400 degrees, then reduce the heat to 300 degrees and lightly cover with foil and roast for 3 hours, and as long as 4 hours
- Check the liquid level periodically, adding additional 1/2 cups – do not let it dry out and burn
The pearl onions are very good with mashed potatoes (all mixed up)
I served this pork with roasted baby Yukon potatoes and steamed asparagus
Ready for the oven
This is the barbecue sauce for sandwiches
1 3/4 Lbs cooked pork, diced
3/4 cup Ketchup
3/4 cup Water
1 tsp Dried Mustard Powder
1 Tbs Lemon Juice
1 Tbs Tamari Sauce
1 Tbs Smoked Paprika
1/4 cup Brown Sugar
1/2 cup cooked Pearl Onions, chopped (roasted with the pork)
1/4 cup pan juices from the roasted pork (the juices jell and are very easy to remove the fat when it has chilled in the refrigerator)
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Combine all but the pork in a sauce pan and bring to a boil
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Stir until it becomes slightly thickened
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Add the pork and simmer until the pork is well heat through
I served this pork with barbecue sauce on buns and Cole Slaw – a simple combination of:
- Thinly shredded Purple Cabbage
- Finely grated Carrots
- A dash of Celery Salt and Seasoned Rice Vinegar
- Mayonnaise enough to bind
All equals a happy Saturday night watching old movies
