Roasted Pork Shoulder with Western Dry Rub

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The secret to this recipe is to add enough dry rub and roast on high heat the first 30-40 minutes to seal the juices in.

Pat the dry rub into the meat with a good solid coating. Use more rub if needed to thoroughly cover the pork.

Serves 6
Prep time: 15 minutes
Total time: 4 hours

Ingredients:

  • One 5 pound pork shoulder, bone in
  • 1/3 cup Western Dry Rub
  • 6 whole garlic heads, cut off root end about ¼ inch
  • 2 cups chicken broth
  • Kosher Salt and Fresh cracked black pepper
  • 6-8 medium red potatoes, quartered
  • 1 teaspoon fresh rosemary, minced
  • 1 tablespoon olive oil

    Instructions:

    Preheat oven to 400 degrees F.

    Rub dry rub over all sides of pork. Generously add salt and pepper to pork. Place 1 cup chicken broth in a roasting pan, add pork and roast for 40 minutes, uncovered.

    Reduce the heat to 325 degrees, add garlic cloves and cover pork tightly with lid or foil. Continue to cook until roast is fork-tender, about 3 hours. Check the pork after 1 hour to make sure liquid hasn't absorbed. If so add 1/2 cup broth. Continue to check about every 30 minutes adding broth as necessary.

    Serve with Roasted Rosemary Potatoes
    Toss potatoes with olive oil and rosemary and sprinkle with salt and pepper. Add potatoes to pork with remaining chicken broth. Cook uncovered until potatoes are tender. Remove from oven and allow pork to rest for 10-12 minutes before slicing.