Pork Shoulder Roast With Dry Spice Rub
A delicious pork shoulder roast offers an economical yet impressive meal.
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Instructions
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Preheat the oven to 425 F.
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Trim tough skin from the pork shoulder, leaving a 1/4 inch layer of fat.
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Whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to create a dry rub.
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Pat the rub into the pork roast, then place it in a sealed plastic bag and refrigerate overnight or up to two days.
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Remove the pork from the refrigerator 30 minutes prior to roasting to let it rest at room temperature.
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Line a shallow roasting pan with foil, insert a roasting rack, and place the pork shoulder on it.
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Roast for 30 minutes, then reduce the oven temperature to 325 F.
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Continue roasting for an additional 120 to 150 minutes, or until the meat reaches an internal temperature of 170 F.
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Remove the roast from the oven, tent it with foil, and let it rest for 30 minutes before carving.