Épaule de porc rôtie

Ingrédients

• 6 to 12 pound Bone-In Pork Shoulder ((this one is 11.6 lbs))
• 4 Chopped Garlic Cloves
• 2 tbsp Chopped Fresh Rosemary
• 1 tbsp Chopped Fresh Thyme
• 1 tbsp Olive Oil
• 2 tbsp Diamond Kosher Salt
• 2 tsp Sugar
• 2 tsp Ground Black Pepper

Préparation

1. 1

   Make the rub by combining the ingredients in a small bowl or use a mortar and pestle to make it into a paste.

2. 2

   Pat the pork shoulder dry with paper towels and trim off any excess fat. With a very sharp knife, score the fat side with a 1/2" crosshatch pattern going all the way through the fat, but not into the flesh.

3. 3

   Make the garlic and herb rub by combining all the rub ingredients in a small bowl.

4. 4

   Apply the rub evenly over the pork shoulder. For best flavor, refrigerate overnight uncovered or let it marinate at room temperature for a few hours.

5. 5

   Preheat the oven to a low 275° F / 135° C.

6. 6

   Cook the roast: Place the pork roast on a double foil-lined rimmed baking sheet or roasting pan and then into the oven. You can also use a wire rack to set the roast on so the air circulates all the way around.

7. 7

   When the internal temperature of the roast reaches 175° F, remove it from the oven. Use an instant-read probe thermometer to verify doneness.

8. 8

   Rest uncovered for at least 30 minutes. The temperature will rise another 5 to 10 degrees.

9. 9

   Optional sear for even crispier skin: If your roast didn't get super crispy, you can sear it in a hot oven for a short period of time. After resting the pork shoulder for 30 minutes, preheat your oven to 450° F. Place the roast back in the oven to sear. This will require rotating every 5 minutes or so until it is seared on all sides: 10 to 20 minutes total depending on your oven.

10. 10

    Serve it by slicing it against the grain or shredding it. Serve warm.