Pork Shoulder
From BuonAppetito 8 years agoIngredients
- 1 Pork Shoulder Bone in and Skin on shopping list
- 1 Head of Garlic shopping list
- Fresh cilantro shopping list
- Extra Virgin Olive Oil shopping list
- 1 32 Oz Jar of Italian Cherry Peppers seeds removed and broken into pieces (you can use sweet as well) shopping list
- (Dry Rub) Optional see directions shopping list
- 2 Tablespoons of brown sugar shopping list
- 1 Tablespoon Salt shopping list
- 1 Tablespoon black pepper shopping list
- 1 Tablespoon Garlic Powder shopping list
- 1 Tablespoon Onion Powder shopping list
- 1 Tablespoon Cumin shopping list
- 1 Tablespoon Coriander shopping list
- 1 Tablespoon Paprika shopping list
- 1 Tablespoon cayenne pepper shopping list
How to make it
- You want the pork to be at or close to room temp before cooking it. Preheat the oven at 400 degrees.
- Take 1 head of garlic and separate all the cloves and slightly crush them discard the skins. Take 1 cilantro leaf per garlic clove. Then with a knife about the with of the largest garlic clove pierce a whole into the pork. Leave the knife in the whole and put a cilantro leaf at the entrance of the whole. Then take a cracked garlic clove and slide it into the whole pushing the cilantro leaf in. Repeat until all garlic is inserted throughout the entire pork about 1 to 2 inches apart. Try to put as much as possible on the skin side. The meat side is difficult and is going to be the bottom anyway.
- Rub the pork down with a little olive oil, just enough to give the rub something to stick to. Then rub it down with the rub (You can skip the rub and just apply salt and pepper)
- Put into the 400 degree oven skin side up for 30 minutes then drop the temp to 225 for 6 1/2 hours. After 6 1/2 hours take your peppers and the vinegar they come in and poor it on top put back into the oven 1 hour. Remove from the oven and let rest for 15 minutes before serving.
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