Roasted Pork Shoulder Rubbed With Sage And Red Pepper Flakes
serves 4-6
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1 pork shoulder roast (3-5 pounds), trimmed of excess fat and tied
1 tablespoon chopped fresh sage
1 teaspoon red pepper flakes
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
prep: 10 minutes
total: 3 hours
large roasting pan (with rack, if you have it)
tongs
digital, instant-read meat thermometer
1. Preheat the oven to 500F. Rub the pork all over with the sage, red pepper flakes, salt and pepper.
2. Put the pork in a large roasting pan (on the rack, if you have it). Put the roasting pan in the oven. Cook for 30 minutes, then reduce the heat to 400F and roast until the pork reaches 150F in the thickest part, another 2-3 hours depending on its size.
3. Remove the pork to a platter and let it rest, loosely tented with foil, 20 minutes before removing the butcher's twine and slicing.
2. Put the pork in a large roasting pan (on the rack, if you have it). Put the roasting pan in the oven. Cook for 30 minutes, then reduce the heat to 400F and roast until the pork reaches 150F in the thickest part, another 2-3 hours depending on its size.
3. Remove the pork to a platter and let it rest, loosely tented with foil, 20 minutes before removing the butcher's twine and slicing.
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