Fresh pork shoulder is a rich and tasty cut of meat, but it can be tough, so marinating and roasting pork shoulder is a good way to ensure that it comes out tender. The type of marinade you use doesn’t matter, as long as it contains an oil, an acid and some sort of spices or herbs to add flavor.
Rinse your pork shoulder thoroughly in cool running water and blot it dry with paper towels.
Place the pork shoulder in a baking dish, fat side up. Make little incisions through the fat and into the top of the meat to allow the marinade to penetrate through the top layer.
Pour your marinade over the pork shoulder, making certain the marinade gets into the incisions.
Cover the pork shoulder and let it marinate in the refrigerator for at least three hours. Let it sit overnight for a more flavorful and tender result.
Preheat the oven to 325 degrees Fahrenheit, and spray a deep roasting pan with nonstick cooking spray.
Remove the pork shoulder from its marinade and place it in the roasting pan, fat side up. Discard the marinade.
Roast the pork shoulder until it turns brown and an instant-read thermometer shows an internal temperature of 160 degrees Fahrenheit when you insert it into the thickest part of the meat. Allow 35 to 40 minutes per pound, but use the thermometer to make absolutely certain that your pork is safe to eat.
- Always let a pork shoulder rest for 10 minutes before slicing it so the juices can redistribute and don't all run out of the meat when you slice it.
- Never let anything that has come into contact with raw pork also touch cooked pork, as this could result in contamination with organisms that cause food poisoning.
- Scott Miller/Demand Media