I got the idea for a pork roast from Better Homes and Gardens. They recommend cooking pork shoulder in the oven for a few hours until tender, then shredding the meat and using it in various dishes.
I enjoyed cooking this roast on Sunday. We made carnitas with it for dinner, and there was plenty of meat leftover for other meals.
My recipe is a riff on BHG’s recipe. It simplifies the basics.
Ingredients:
pork shoulder
fresh rosemary sprigs
olive oil
salt and pepper
Preheat oven to 325 deg. F.
Place pork shoulder in a dutch oven with the skin side up (this seals moisture into the meat). Place the rosemary in the pot, and add olive oil and salt and pepper as desired.
Cook the pork with a cover for 3.5 hrs.
Remove from oven, take off the pork skin, and shred the meat.
Bonus: If you want to add a big hit of flavor, pour a jar of pasta sauce and a splash of red wine into the shredded pork.
ATB 