Roasted Pork Shoulder With Rosemary
serves 4-6
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1 pork shoulder roast (3-5 pounds), trimmed of excess fat and tied
1 teaspoon red pepper flakes
2 tablespoons chopped fresh rosemary
prep: 10 minutes
total: 3 hours
large roasting pan (with the rack, if you have it)
digital, instant-read meat thermometer
tongs
1. Trim away any thick pieces of fat from the pork. Season the shoulder with the red pepper flakes and a generous sprinkling of salt and pepper. Sprinkle the rosemary all over the meat and pat it so it sticks. (Refrigerate it overnight for more flavor.)
2. Preheat the oven to 400F. If you've refrigerated the pork, let it come to room temperature. Put it in a roasting pan (on the rack, if you have it) and roast it until it reaches an internal temperature of 155F, 2-3 hours. Take it out of the oven and let it rest, loosely covered with foil, at least 20 minutes before serving.
2. Preheat the oven to 400F. If you've refrigerated the pork, let it come to room temperature. Put it in a roasting pan (on the rack, if you have it) and roast it until it reaches an internal temperature of 155F, 2-3 hours. Take it out of the oven and let it rest, loosely covered with foil, at least 20 minutes before serving.
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