Serious Eats: Recipes
Sunday Supper: Rubbed and Roasted Pork Shoulder
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Pork shoulder is a luscious fatty cut that does very well in a low temperature oven for a long time. When picking out your shoulder, make sure that there's a nice piece of skin left on it so that once it's roasted, there is enough crackling for everyone to have a piece. The onions that the roast sits on become soft and coated in pork fat, so make sure to serve them alongside the roast. Serve the fatty drippings along with the meat if you don't mind an extra helping of pork fat. (I recommend it.)
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)