| 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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