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)

• Combine all but the pork in a sauce pan and bring to a boil
• Stir until it becomes slightly thickened
• 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