Lamb Loin Chops with Creamed Mushrooms →

Roasted Pork Shoulder

02/12/2011 10 Comments

Another one of my mom’s treasures…and old time favorite from my childhood. Please try this simple dish – it will surely satisfy and be easy on your wallet. Fantastic – we’ll post her red cabbage very soon.

Ingredients

5 – 6 lb pork shoulder bone in
sea salt lightly rubbing shoulder completley
4 large cloves garlic, finely chopped
1 medium to large onion, sliced
1 tsp caraway seeds, rub shoulder
1 1/2 cups water

Preparation

Preheat to 350 Convection. In a roast pan, place shoulder with above spices and add water, cover with aluminum foil. Cooking time is about 2 1/2 to 3 hours. Let cook covered with foil for 1 1/2 hours then uncover and spoon/baste water/juice every 15 – 20 minutes, and turn a couple of times until it’s golden brown and serve as you see fit.

We cut it into three chunks so to allow for maximum browning and seasoning.

Serve it with some awesome blue cabbage and enjoy.

Filed under Entree, Paleo, Primal, Recipe Tagged with Cabbage, Caraway, Cooking, dairy-free, gluten-free, HDL cholesterol, health, herbs, Meat, natural oils, Nutrition, pork, Recipe

About Svendblad Josephine
I am positive thinker. I hope to be able to help people be more successful both in business and with changing their relationship to foods.

10 Responses to Roasted Pork Shoulder

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Laurie D. says:

02/13/2011 at 09:13

On my list to make for today!

Reply
- Laurie D. says:
  
  02/13/2011 at 16:26
  
  Just want to say this was possibly the best pork roast I have ever had. Thanks for sharing the recipe! Does the cabbage include vinegar? I bet that would be a great accent to the roast.
  
  Reply
  - Svendblad Josephine says:
    
    02/13/2011 at 20:37
    
    Hello Laurie,
    
    How awesome to see your comments! Thanks. It is one of my favorites and my mom made it with me, great childhood memories. Yes the cabbage has a tablespoon of vinegar and will be tomorrow morning’s post. Please let me know what you think when you see it.
    
    Happy Valentines Laurie! Jo
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Lorena Duncan says:

03/23/2011 at 17:52

I can attest to how yummy the roast pork and red cabbage is. The red cabbage as a side is a must as it’s one of my absolute favorites. Kisses to your momma and kisses to her cooking gifts.

Reply
- Svendblad Josephine says:
  
  03/24/2011 at 13:22
  
  Thank you so much Lorena! Can’t wait to see you two!! I’ll pass the compliments to mom.
  
  Reply
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Sue says:

02/02/2012 at 08:31

this part confuses me:
cover with aluminum foil fir 2 1/2 to 3 hours. Let cook covered for 1 1/2 hours then uncover and spoon/baste water/juice every 15 – 20 minutes

So cook covered for 1.5 hours then uncovered for the remaining 1.5 hours – basting every 15-20 min?

Reply
- Svendblad Josephine says:
  
  02/16/2012 at 18:48
  
  Hi Sue, many thanks for finding this error! I fixed it on the post. Total cooking time is 2.5 to 3 hours, cover at first for 1.5 hours then uncover.
  Thanks again! Jo
  
  Reply