I love how the perfect weekend recipe always seems to appear in my in-box around Friday afternoon. Generally, my other half cooks on Saturday night, giving me a much-needed break from six previous nights of cooking. But by Sunday I’m geared up and ready to go at it again. And Sunday cooking is more a labor of love. Weeknight dinners are usually selected for ease of prep and timeliness. On Sunday, there isn’t that same chaotic, mad rush. Sunday meals are slower. Sunday meals are more laid back. It’s probably my favorite night of the week to cook. There’s a certain satisfaction in chopping garlic and fresh herbs when you know it’s not a race to the finish.
And this is just the epitome of a Sunday Supper: roasted, aromatic, savory, slower, laid back, and delicious! The herb rub is heady and flavorful. The crispy pork skin?? Well, I don’t eat such things but I’m pretty sure my husband buckled at the knees. The pork shoulder is a fattier cut of meat than I normally choose, but a little fat sure goes a long way; the roast was tender and juicy. We used the digital meat thermometer and cooked to an internal temp of about 160°.
Herb-Roasted Pork Shoulder
- 1 5-to-6 pound boneless, skin-on pork shoulder (mine was about 3 lbs)
- 3 cloves garlic, chopped
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh sage
- 2 tsp kosher salt
- 3/4 tsp black pepper
- Heat oven to 400° F with a rack in the middle position. Score the skin of the pork in a criss-cross diamond pattern every 1½ inches. Turn the pork skin-side down and rub with the garlic, rosemary, sage, 2 teaspoons salt, and ¾ teaspoon pepper. Roll up the pork with the skin on the outside and tie every 2 inches with kitchen twine. Place on a rimmed baking sheet.
- Roast the pork for 1 hour. Reduce heat to 350° F and continue to roast until the skin is very crispy and pulls away from the meat easily, 2 to 2½ hours more. Transfer to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing.