This would also be a fantastic weekend roast. So then, how did I wind up here, sharing a recipe for a slow-roasted pork butt that takes, GASP, 4 to 8 hours?!īecause rules are made to be broken! And because so many of us are now working from home, at least partially, and this can be thrown in the oven in the morning and ready by dinnertime with no extra effort. Hence my developing the quickie 30-minute version. Traditional bo ssam takes 6 to 8 hours, and I deemed that far too long for this newsletter (one of the unofficial by-laws of which is that recipes must take under an hour to cook). A year and a half ago, I published this 30-minute bo ssam recipe, now beloved by many of you. Spoon any pan drippings over pork, too.So… funny story. Fork tender and ready to eat alongside your favorites like my Roasted Brussels Sprouts with Balsamic Honey and Roasted Mashed Potatoes. The citrus and herbs along with the peppers mellow in flavor and add such a beautiful flavor to the pork shoulder. The outside has all sorts of lovely browned bits of intensely seasoned meat. Look at all that delicious, caramelized meat. Two forks and two minutes later the fragrant, delectable meat was ready to be devoured. One tug on the bone and the meat just fell away. Although when the fork penetrated the outside citrus herb paste the meat inside was incredibly juicy and fell apart. It’s savory scent wafted every where and the outside of the roast was like a hard casing. It was a beauty when I pulled it out of the oven. I sliced the lemon and placed the pork shoulder on top and roasted at 275☏ for 4 1/2 hours until fork tender. This was a 4 pound pork shoulder that I laid on top of the zested lemon slices (don’t let anything go to waste). I allowed mine to rest and come to room temp as the oven heated up. Allow to marinate as you would normally or roast and baste as it cooks. Make small cuts all over the meat and rub the mixture in the cuts and all over your pork roast.With the processor or blender on add the olive oil in a slow drizzle to emulsify and a thick paste has formed.In a food processor or blender add the Dijon mustard, garlic cloves, herbs, lemon zest, Serrano chile, red pepper flakes and the kosher salt.With a vegetable peeler, carefully remove just the yellow lemon zest, avoiding the white sour pith skin. So let’s make this and the cool part is it takes a hot second to make. I push the lemon and herb paste into cut holes I make on all sides of the pork shoulder and rub and pat it gently all around to encase it. I want this herb and citrus paste to cling to the pork shoulder as it roasted, not melt off and get browned up on the bottom of the pan with all the melted fat cap. The aromas lingered and permeated the house.įor this “marinade” or “rub” I keep it to a paste, which means not a lot of olive oil. There’s nothing I like better than to smell a dinner roasting in the afternoon as we’re watching TV and this past Sunday was no exception. This is one of those simple yet amazing, down and dirty, quick recipes for taking that slow roasted meal to the next level. Imagine the aroma wafting in from the grill or kitchen oven. Made using fresh parsley, rosemary, sage, a Serrano chile, garlic, dijon mustard, lemon zest and a little olive oil. This has to be THE best herb paste I use to rub on a pork shoulder or chicken for roasting. Made using fresh herbs, garlic, a Serrano chile and lemon zest to name a few ingredients, it delivers BIG flavor results!įor that fall apart pork, you need to do this low and slow, so plan ahead depending on the size of your pork shoulder roast. My Lemon Herb Roasted Pork recipe is your new Sunday dinner! This is my go-to, easy to make citrus and herb paste that’s just incredible on roasted pork and chicken.
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