Pork Shoulder roast is a perfect cut if you are in a rush or don't want to worry about dinner in the evening. Throw the shoulder roast into a crock pot with a chopped onion, spices, and chicken broth for a versatile meal in the evening. Pork nachos, quesadillas, BBQ, tacos, or plain OH MY!
If you have a little extra time, follow the recipe below for delicious pork carnitas. This recipe is a favorite with our family.
Our pigs were born and raised on our farm in Morris, Illinois. They are fed a diet of locally grown non-GMO feed and free-range pasture forage.
Our smoked products contain no chemical nitrates or nitrites. Seasoned products are seasoned with certified organic seasonings.
3-4 lb pork shoulder3 tbsp olive oil2 tbsp garlic chopped, plus 1 garlic clove, thinly sliced2 tbsp fresh rosemary chopped2 tbsp fresh sage choppedsea salt and freshly ground black pepper to tasteDIRECTIONS-Pre-heat the oven to 350 F.-Liberally sprinkle salt and pepper all over the roast. -In a small bowl, mix together the olive oil, garlic, rosemary, and sage.-Using a small brush, or your hands, spread the mixture all over the pork butt.-Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits.-Set the meat on a rack in a roasting pan.-Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound. -Remove the roast from the oven and let stand for 15 minutes.Slice and enjoy!