About half an hour before cooking, preheat the oven to 450. Do not skip this step. It makes he difference between a nice roast and a so-so roast.
Rinse the shoulder in cool water, pat dry, and place in baking dish or pan, at least 2 inches deep. (Optional) Rub all over with salt, garlic powder, parsley, and rosemary (fresh, if possible). Allow roast to rest until nearly room temperature.
Place skin side up on middle rack of the oven. Close the oven door and immediately turn down to 325. NO PEEKING FOR AT LEAST AN HOUR! Cook 40 minutes per pound.
At the beginning of the last hour, remove the roast from the oven and drain off the fat. Reserve it for gravy or au jus. Add sauerkraut to the dish and return to the oven for the final hour.
REST AND SERVE:
Once the internal temperature is 170, remove from the oven and allow to rest at least 15 minutes. This keeps the juices in. Serve with potatoes, or bread and butter. Or BOTH.
|2010 Roast Pork Shoulder with Sauerkraut|