Recipe(tried): Baked Pork Shoulder

I made this over the past couple of days and it is wonderful.

BAKED PORK SHOULDER

Large Pork Shoulder Roast - ours was 8#!!

I made a marinade of:
about 3/4 cup olive oil
1/2 cup salt (probably misprint - try 1/2 tsp?)
6 LARGE cloves garlic, minced fine
about 2 Tbsp. minced fresh rosemary
1 Tbsp. fresh sage, chopped fine

I rubbed this all over the pork shoulder, then put it in a 2 gallon size sealable plastic bag with the rest of the marinade to marinate overnight.

Next morning, I cut a long slice thru one side of the fat/skin layer and peeled it all away off the meat. I then place several more garlic cloves minced, another Tbsp. of chopped rosemary, some freshly ground pepper, and poured just a bit of the oily marinade over that underneath where the skin was.

Then using butcher's twine, I brought the skin back up over and secured it with the twine, neatly enveloping the garlic and other spices. I pressed some more chopped garlic all over the rest of the surfaces and it stuck well because of the wetness of the marinade.

I placed the shoulder fat side up on a rack and baked it at 275 degrees F for about 9 hours. At first it was just the overwhelming smell of garlic for a few hours, but then as the pork started cooking, what a wonderful smell!

It was so moist and tender, just pulled off the bone. Today, after refrigerating it, Ed is slicing off pieces for sandwiches and generally enjoying "his recipe"! Ed reminded me that pre-bypass surgery, he would have eaten lots of the crispy fat and skin!! I reminded him that that's probably WHY he had a by-pass after years of eating like that!

Thanks for all your help and suggestions - good to see you back, Gladys!