ROASTED PORK (Adapted from Claudia Worley)

One of my great friends posted this recipe on her blog (here), and I just had to prepare it and serve at one of my tailgates!

Whole picnic shoulder of pork with the skin on (7-10 pounds)

12 garlic cloves finely chopped

1 – 1.6 ounce bottle of fennel seeds

Salt and pepper

1/2 tsp ground red pepper

Juice of 3 lemons (which equals about 6 TBSP)

4 TBSP extra virgin olive oil

Preheat oven to 450 degrees F.  Score the entire skin of the shoulder by slicing deeply through the skin and into the meat.

Then put the garlic down into the slits along with the fennel seeds. Next, shake on the ground red pepper, salt and pepper over the entire roast.

Place the shoulder on a rack in a roasting pan.

Roast in the oven for 30 minutes, or until the skin begins to crackle and brown. Take the roast out of the oven.

Then pour the 4 TBSP of lemon juice and 6 TBSP of extra virgin olive oil over the meat.

Turn the temperature down to 250 degrees F, and place the roast back in the oven for roughly 8 hours. The pork is crispy on the outside and moist, from the juices, on the inside.

Cool slightly, then shred the meat, and serve with your favorite BBQ sauce and (if desired) rolls.

Can easily be made in advance, refrigerated or frozen, and then reheated for your tailgate.

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