| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 8 | Servings | |
INGREDIENTS
| Oil or unsalted butter | ||
| for coating | ||
| 1 | Pork Shoulder, 4-to-5 lb | |
| Salt & freshly ground pepper |
INSTRUCTIONS
Slow roasting results in tender, juicy pork. Turkey, lamb, beef or veal can be roasted similarly. PREHEAT OVEN TO 350F. Oil or butter pork all over. Season fatty outer layer with salt and pepper. Place pork on a roasting rack in a pan. Place pan in center of preheated oven and roast, uncovered. Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155F. (NOTE: Trichinoisis is destroyed when the internal temperature reaches 139F for a period of 10 minutes.) Remove from oven. Cover loosely with foil and allow to "rest" for at least 15 minutes before carving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 127
Total Fat: 14.1g
Cholesterol: 70.7mg
Sodium: 69.5mg
Potassium: 362.5mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 19.9g