Oil or unsalted butter - for coating 1 Pork Shoulder, 4-to-5 lb Salt & freshly ground pepper Slow roasting results in tender, juicy pork. Turkey, lamb, beef or veal can be roasted similarly. PREHEAT OVEN TO 350F. Oil or butter pork all over. Season fatty outer layer with salt and pepper. Place pork on a roasting rack in a pan. Place pan in center of preheated oven and roast, uncovered. Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155F. (NOTE: Trichinoisis is destroyed when the internal temperature reaches 139F for a period of 10 minutes.) Remove from oven. Cover loosely with foil and allow to "rest" for at least 15 minutes before carving. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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sauce 1 1/2 cups apple cider vinegar 2 tbsp ketchup 2 tbsp brown sugar 1 tsp red pepper flakes 1 tsp black pepper 1 tsp salt
bbq sauce of your choice
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Slow Roasted Pork Shoulder - Sunday Supper Style
I made Oven-Roasted Pork Shoulder
10.26 lb. pork shoulder/butt Trimmed fat Seasoned with: 1 T salt 1/2 T black pepper 1 T garlic powder 1 T cayenne pepper 1 T chili powder 1 T onion powder wrap with foil place into 300 Fahrenheit degree oven for 4 hours remove foil and cook until internal temp reaches 200 degrees Fahrenheit