Recipes posted a year ago:
We recently took delivery of a heritage hog from April Joy Farm, and I wanted to cook one of the roasts using a recipe that would let the character of the meat shine, without a bunch of other flavors competing for center stage. Here’s what I ended up with.
- 1 pasture-raised pork shoulder roast (bone in), about 3-1/2 lbs
- 2 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp no-salt seasoning blend
- 1 tsp garlic powder
- 1 tsp oregano, dried
- 1/2 tsp coarse black pepper
In a small prep bowl, combine all of the ingredients (except the roast, of course!) to form a paste. Spread liberally all over the roast, then let stand on the counter (cover loosely with foil) for about 30 minutes. Warm the grill or oven to 375 degrees so it is ready when the 30 minutes is up.
Insert a meat thermometer into the center of the roast, making sure that it is not touching any of the bones. If grilling, place directly on the grill with the fat side up. If you are roasting, place on a grill in a roasting pan (again, fat side up) and place in the oven. Close the lid and set the timer for about 75 minutes. Check it when the timer goes off, and continue to cook until the thermometer reads 140 degrees – about 1-1/2 to 2 hours. Don’t open the grill or oven too often to check though, as it will extend the cooking time by losing all the heat.
Tent the roast loosely with foil and let rest for 5 to 10 minutes before carving. This gives you time to throw together a basic salad, and warm up some leftover RedEye Sauce to serve with it. Then simply carve and serve!