Since its November, most cooks are looking for recipes for the “other” white meat that takes center stage on Thanksgiving. But before that wonderful holiday arrives, why not surprise your family and guests with a moist and flavorful pork shoulder roast? This recipe was inspired by the new Calphalon Contemporary Roaster I received free of charge to share my thoughts with you. All opinions and love of cooking are 100% my own.
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| Pork Shoulder Roast |
Making a large pork shoulder roast may seem intimidating but it really isn’t. All you need is a good cut of meat, a good recipe, a little patience and an excellent roaster. Roasters don’t come much better than the newCalphalon contemporary 16 in. roaster. It’s is big enough to handle most turkeys, roasts and loins you’d prepare.
As you can see, this is a large roast, around 11 pounds; but I have plenty of room left in my roaster if I’d wanted to buy a larger one. I’m glad the Calphalon roaster set came with two heavy duty stainless steel lifters to help me get this big boy into the roaster without fear of dropping it!
I like how the rack is curved to better cradle your meat while cooking and I love how strong and stable the stainless steel handles felt while I was pulling my roast in and out of the oven to baste it. The baster that’s included works well and because it’s not plastic, I didn’t have to worry about it melting if I hurriedly laid it down on my stove-top while tending the roast.
Another feature I really like about this roaster is you can place it right on your stove-top to make gravy with those delicious pan drippings.
Then, once you have transferred your food to serving dishes, simply let your roaster cool and pop it in the dishwasher. Clean up doesn’t get much easier than that.
If you are in need of a large roaster with cooking tools included, I invite you to learn more about the Calphalon Contemporary Roaster by visiting their website. Then you’ll be ready to take on the turkey or my pork shoulder roast recipe.
Herb rubbed pork shoulder roast
Ingredients:
1- 11 pound pork shoulder roast
1- Tablespoon dried Rosemary
1- Tablespoon dried Thyme
1- Tablespoon dried Marjoram
2- Tablespoons Salt
Freshly ground black pepper to taste
3- Tablespoons fresh pressed garlic
4- Tablespoons Olive Oil
1- Cup water
Directions:
Preheat oven to 425 degrees F.
In a small bowl, mix together all herbs, salt, pepper, garlic and olive oil. Use hands or pastry brush to rub mixture all over pork shoulder roast.
Place meat on roasting rack in roaster. Pour cup of water into bottom of roaster. Cook uncovered roast at 425 F for 25 minutes. Then reduce oven to 325 degrees F., loosely tent roast with aluminum foil and cook for about 5 hours, basting once per hour and adding more water as needed. Cooking times will vary, so use an instant read thermometer when you pull your roast out to baste. Pork is done when internal temperature reaches 185 degrees F. Pull pork shoulder roast from oven and let set for 20 to 30 minutes before cutting.
Enjoy!
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I want to try to make one of these, but having the right equipment has been my road block. I am going to share this with my hubby as a “HINT HINT” for Christmas. 🙂