Roasted Pork Shoulder

If you wish, serve half of the roasted pork one night and save the rest for making Pork Stroganoff later in the week.

Plus: F&W's Pork Cooking Guide

Slideshow: More Centerpiece Roasts

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  • Servings: 8

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  • One 4 1/2- to 5-pound pork shoulder butt, excess fat trimmed
  • 6 garlic cloves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons pure ancho chile powder
  • 1 tablespoon ground cumin
  • Kosher salt

How to make this recipe

  1. Preheat the oven to 425°. Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic. Transfer the roast to a sturdy roasting pan.

  2. In a small bowl, make a paste with the olive oil, ancho powder, cumin and 1 tablespoon of kosher salt. Rub the paste all over the pork and roast for 1 hour. Reduce the oven temperature to 375°. Cover the pork with foil and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 150°.

  3. Transfer the roast to a cutting board and let rest for 10 minutes. Carve the pork roast across the grain 1/3-inch thick and serve.

Contributed By Published April 2013

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