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Here are the ingridients that are needed to make a perfect Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic:
- Take 2 tablespoons of chopped garlic.
- Get 2 tablespoons of chopped fresh rosemary.
- You need 2 teaspoons of kosher salt.
- You need 1 teaspoon of freshly ground pepper.
- Use 1/4 cup of olive oil.
- Take 2 tablespoons of coarse Dijon mustard.
- Use 1 (6 pound) of boneless pork shoulder trimmed of excess fat and tie.
Ready with the ingridients? Below are the instructions on producing Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic:
- In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides..
- Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours..
- Preheat the oven to 450°F 230 Celsius and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F 120 Celsius.
- Continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests..
- When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture..
- Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.
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