Recipe of Favorite Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fall-apart roasted pork shoulder with rosemary, mustard garlic. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook fall-apart roasted pork shoulder with rosemary, mustard garlic using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic:

1. Get 2 tablespoons chopped garlic
2. Make ready 2 tablespoons chopped fresh rosemary
3. Make ready 2 teaspoons kosher salt
4. Get 1 teaspoon freshly ground pepper
5. Get 1/4 cup olive oil
6. Prepare 2 tablespoons coarse Dijon mustard
7. Make ready 1 (6 pound) boneless pork shoulder trimmed of excess fat and tie

Instructions to make Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic:

1. In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides.
2. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
3. Preheat the oven to 450°F 230 Celsius and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F 120 Celsius
4. Continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
5. When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
6. Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over

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