by sdebrango
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Expand1 Pork Shoulder Roast approx 5- 8 pounds bone in Ask a question about this ingredient
4-6 Large Cloves garlic a larger roast use more garlic Ask a question about this ingredient
1 stem rosemary (should yield 2 generous tbs of chopped rosemary) Ask a question about this ingredient
Pre-heat oven to 450 degrees
Ask a question about this stepPeel and crush garlic, remove rosemary from stem and give a rough chop, smash with some salt in mortar. Add the olive oil and smash it all together.
Ask a question about this stepPlace your pork shoulder in roasting pan preferably one with a lid ( I use those black and white speckled ones,made by graniteware) if you don't have a roasting pan with a lid just cover tightly with aluminum foil)
Ask a question about this stepMassage the garlic,rosemary olive oil paste into the roast. Give it a good rub down you want it to really penetrate the roast.Salt and pepper your preference how much. Refrigerate. (RECOMMENDATION:Its best to marinade 2 hours even better overnight so the pork really takes on the flavors). An hour before roasting take out of refrigerator and bring to room temperature. Cover with lid or aluminum foil and place in the oven at 450 for 20 minutes. Then reduce the heat to 350 and bake for at least 4 hours. You want that roast to be so tender it literally falls apart when you place the fork in.
Ask a question about this step2 Cloves garlic Ask a question about this ingredient
1/2 cup Olive Oil Ask a question about this ingredient
1 cup Chopped flat leaf parsley Ask a question about this ingredient
1 pinch crushed hot pepper flakes Ask a question about this ingredient
1 lemon juiced Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
The Slaw Ask a question about this ingredient
1/2 Large head green cabbage (Or 1 whole small head of cabbage) Ask a question about this ingredient
8 radishes Ask a question about this ingredient
1/4 cup white wine vinegar Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
2 tablespoons Olive Oil Ask a question about this ingredient
1/2 teaspoon Celery seed Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
A few turns of the pepper mill (3-4) Ask a question about this ingredient
Mince the garlic finely, fine chop the parsley, add the hot pepper flakes and salt and pepper and add all to a mixing bowl, whisk to combine. Cover and let stand so the flavors will incorporate. NOTE: You can use food processor for the parsley and garlic 2 pulses.
Ask a question about this stepWhen the pork roast is done let sit for 30-60 minutes. Warm your flat bread. I use my tongs and heat directly on my gas burner flipping it so that each side is heated. Pull some of that delicious pork (you can dip the pork in the pan juices and place in the warm flat bread and drizzle with the sauce. Either fold or wrap your sandwich and enjoy
Ask a question about this stepThe radish and cabbage slaw: For a large cabbage Cut in half then in quarters and slice into strips and for a small cabbage cut in half (use both halves) then slice into strips place into a bowl, julienne the radishes add to bowl. Toss to combine. For the dressing in a mixing bowl add the vinegar,olive oil, sugar and celery seed and salt and pepper whisk to combine and pour over your cabbage and radishes. Put a nice handful on top of the pork sandwich. Making in advance and letting the slaw sit in the refrigerator is best all the flavors will meld together.
Ask a question about this stepThank you so much Midge, If you ever come to Brooklyn please let me know I would love to meet you at the flea!!! Thanks again.
Thank you kitchen butterfly, i know isn't it easy I put the roast in went out did my errands, showed a house and came back to the finished product.I fed some neighbhors and still have pork for days! I just love food that tastes great and makes our lives easier. Now if I only had someone to do the dishes for me.
Thank you kitchen butterfly, i know isn't it easy I put the roast in went out did my errands, showed a house and came back to the finished product.I fed some neighbhors and still have pork for days! I just love food that tastes great and makes our lives easier. Now if I only had someone to do the dishes for me.
Love pork sarnies. Since I discovered the ease of roasting a shoulder and just how far it can be stretched, my life and its quality have improved!!!!!!!!!
After seeing your picture, I want a pork sandwich for breakfast. Looks fantastic.
The Brooklyn Flea rocks. I live in LA now and while the street food here is outstanding, I miss the Flea.
ha! clintonhillbilly you are so right. LA has great street food but the flea is the best!!! Love your name.
This sounds wonderful! Good gracious I do love roast pork! Everything I hear about Brooklyn flea makes me want to take a road trip more and more and more!
Thank you fiveandspice, the flea in Fort Greene, Williamsburg and Dumbo is fantastic. Now the with smorgasburg in Williamsburg by the same people who did the flea its a real foodie destination. I feel so lucky I only live a couple of blocks from the Fort Greene flea. The food is amazing there are donuts from a shop called Dough that are to die for. If you ever make it to Brooklyn definitely look it up.
Sounds delicious, especially with the slaw and flat bread ! I have read about the Brooklyn Flea Mkt and it sounds great; hope to visit some day.
Thank you BMF, the slaw with the meatand flat bread is really good. The flea is fantastic I hope you do visit one day, if so let me know I live 3 blocks away.
Sounds Yummy!
I love to massage my roasts.
I tried to edit the other entry and it would not allow me to. Oh well did it over. Editors please ignore the other submission its incomplete, Thanks
Selmelier works at Meadow, a shop that specializes in salt.
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Oh man, How did I miss this? Looks amazing! And the Brooklyn Flea will be a priority next time I'm in NY.