The pork shoulder is rubbed with a dry rub and roasted resulting in a flavorful dish. It can be served by slicing or shred the meat and add your favorite barbeque sauce for sandwiches. Try this zesty Bourbon Barbeque Sauce.
Serve with a jammy, spicy Zinfandel wine.
Serves 6
Ingredients:
1- 5 pound pork shoulder, bone in
Western Dry Rub
2 cups chicken broth
Kosher salt and fresh cracked black pepper
1 tablespoon olive oil
Western Dry Rub
2 tablespoons chili powder
1 tablespoon garlic powder
1/2 tablespoon paprika
1 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon ground ginger
1/4 teaspoon ground mustard
1/8 teaspoon ground clove
Mix all dry rub ingredients together.
Instructions:
Preheat oven to 400 degrees F.
Rub dry rub over all sides of pork. Generously add salt and pepper to pork. Place ½ cup chicken broth in a roasting pan, add pork and roast for 40 minutes. Reduce the heat to 325 degrees. Add remaining chicken broth to pan. Cover pork tightly, continue to cook until roast is tender about 15-20 minutes/pound.
Remove from oven and allow pork to rest for 15 minutes before slicing.
Cooking Wiser
Triple the recipe for the dry rub. Place into a jar and keep in the freezer for another day.
To save time create the entire meal in just one simple extra step. When the heat is reduced add carrots and potatoes (peel and quarter). Onions and parsnips are also good. The vegetables will add flavor to the pork and the pork will add flavor to the vegetables.
It's a win win!