Holiday Pork shoulder | Roasted In Oven

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is a common and cheaper substitute.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeño is milder and more widely available.

Clean the pork shoulder and trim off as much fat as possible.

Chop green and red bell peppers, and one large onion, then place them in a bowl.

Grind part of the chopped vegetables and add them to the bowl, then repeat with the remaining vegetables.

Add dried thyme, chopped celery, pino peppers, scallions, and carrot to the bowl.

Use garlic powder instead of fresh garlic due to lack of fresh garlic.

Mix in curry powder, salt, black pepper, all-purpose seasoning, jerk seasoning, ketchup, hot sauce, and olive oil to the vegetable mixture.

Add a little browning to the mixture and mix everything together well.

Make slits in the pork shoulder and stuff the seasoning mixture into the slits and all over the meat.

Cover the pork shoulder with foil and refrigerate overnight to marinate.

The next day, remove the pork from the refrigerator and transfer it to a larger roasting pan to accommodate the liquid.

Add a little butter on top of the pork and cover the pan tightly with foil.

Preheat the oven to 350°F (175°C) and roast the pork shoulder for 3 hours without adding any additional liquid.

After 3 hours, check the pork and remove it from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary