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COUNTRY OF ORIGIN | UK |
Here’s cooking instruction for roast pork shoulder:
1. Preheat your oven to 325°F (160°C).
2. Take a bone-in pork shoulder and pat it dry with paper towels. This will help the seasoning stick better.
3. In a small bowl, combine your favorite herbs and spices. A classic combination includes salt, black pepper, garlic powder, paprika, and dried thyme or rosemary.
4. Rub the herb and spice mixture all over the pork shoulder, ensuring it is evenly coated.
5. Place the pork shoulder on a rack in a roasting pan, fat side up. The rack will allow the fat to render and the meat to cook evenly.
6. Insert a meat thermometer into the thickest part of the pork shoulder, avoiding the bone.
7. Roast the pork shoulder in the preheated oven for approximately 25-30 minutes per pound (55-65 minutes per kilogram). The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Adjust the cooking time accordingly based on your desired level of doneness.
8. Once the pork shoulder reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for about 15 minutes to allow the juices to redistribute and the temperature to rise a bit more.
9. Slice the pork shoulder and serve it hot. It pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy your delicious roast pork shoulder!
INGREDIENTS | N/A | ||
ALLERGY ADVICE | N/A | ||
Nutiritional information typical values per 100g,
as sold | |
Energy | 186 kCal |
Fat | 12 g |
of which saturates | 4 g |
Carbohydrate | 0 g |
of which sugars | 0 g |
Fibre | 0 g |
Protein | 17 g |
Salt | 0.061 g |
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