This pork roast works equally great as an entree right after roasting or the next day cold on sandwiches. It is very flavorful, super tender and unbelievably juicy.
As a rule, pork shoulder has lots of intramuscular fat (and this is what makes it juicy), but it also contains big knots or strips of connective tissue, which needs to be taken care of or the meat will be too tough to eat. The secret of roasting shoulder is cooking it for a long time at medium low temperature until the connective tissue has broken down and the fat has melted, making the meat succulent and tender.
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