To rise for
Chow Down On These
Totes Delish
Smooth & Refreshing
Get Baked On
Cream Of The Crop
Can't Get Enough
Frozen Treats
Oh My
Other Sweets!
Sweet E's
Worth Eating Out At
a food blog by erin
more about me contact me
wafoodie on foodgawker
wafoodie on tastespotting
Follow on Bloglovin

Get recipes in your inbox!


Pork Shoulder Roast

Ever since our friend Greg made a delicious pork roast for us, I’ve been wanting to try my hand at it. I think my first shot at it was pretty successful, but I’ll have to try it a few more times before I can rival Greg’s.


This pork roast is all about low and slow. We cook it high for 20 minutes to get a great crust and seal in all the flavor, and then we let it cook super low for 6 hours. And when it comes out, it is divine.


Like with our fried chicken, the more fennel the better. I know Erin liked the juicy center the best, but I personally love the crunchy edges smothered in delicious herbs and fennel.


One of the major perks of cooking a big roast is leftovers. And I have a delicious leftovers recipe for tomorrow that blew our socks off. When I told Erin I was getting 5 pounds of meat, she gave me the typical “look.” But I think she now realizes the appeal of cooking in this quantity. It makes its way into many delicious meals!


I can’t wait to try this again and again.

Pork Shoulder Roast

Serves 6 to 8

Pork Roast

  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fennel seeds
  • 2 cloves garlic
  • salt
  • fresh ground pepper
  • 5lb boneless pork shoulder butt, tied with butcher twine
  • 1 tablespoon olive oil
  1. Preheat oven to 450┬░.
  2. Combine all the spices, garlic, salt, and pepper in a bowl and mix.
  3. Rub olive oil over the pork, and then rub in the herb mix.
  4. Place the pork fat side up in a pan and roast for 20 minutes.
  5. Reduce heat to 250┬░. Roast for 6 – 8 hours until it pulls apart with a fork.
  6. Serve with Green Olive Tapenade (recipe below).

Green Olive Tapenade

  • 2 cloves garlic
  • 3/4 cup fresh flat-leaf parsley
  • 3/4 cup green olives, pitted
  • 1 lemon, zested and jucied
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh sage
  • 1 tablespoon red wine vinegar
  • 1/3 cup olive oil
  • salt
  • fresh ground pepper
  1. Combine all ingredients in a food processor and process until smooth.

Slightly adapted from The Great Meat Cookbook by Bruce Aidells



It's lonely around here...

Get in on the conversation