Ingredients with Measurements:
- 4-5 pound Kurobuta pork shoulder
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
Special Equipment Needed:
- Roasting pan
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
3. Rub the olive oil all over the pork shoulder, then sprinkle the seasoning mixture all over the pork, making sure to coat it evenly.
4. Place the pork shoulder in a roasting pan and pour the chicken broth into the bottom of the pan.
5. Roast the pork shoulder in the preheated oven for 2-3 hours, or until the internal temperature reaches 145°F.
6. Remove the pork shoulder from the oven and let it rest for 10-15 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Internal temperature of pork shoulder: 145°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Protein per serving: 50g
Substitutions for ingredients:
- You can use any type of pork shoulder for this recipe, but Kurobuta pork is recommended for its tenderness and flavor.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add sliced onions and carrots to the roasting pan for extra flavor.
- Brush the pork shoulder with barbecue sauce during the last 30 minutes of cooking for a sweet and tangy flavor.
- Rub the pork shoulder with a mixture of brown sugar and spices for a sweet and savory flavor.
Tips and Tricks:
- Let the pork shoulder rest for at least 10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the pork is cooked to the correct temperature.
- Baste the pork shoulder with the pan juices every 30 minutes for a more flavorful and moist roast.
Storage Instructions:
Store leftover pork shoulder in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftover pork shoulder in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the sliced pork shoulder on a platter with roasted vegetables and a side salad.
Garnishes:
Garnish the pork shoulder with fresh herbs, such as parsley or thyme.
Pairings:
Pair the pork shoulder with mashed potatoes, roasted vegetables, or a side salad.
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Green beans
- Side salad
Troubleshooting Advice:
- If the pork shoulder is not cooked to the correct temperature, return it to the oven and continue cooking until it reaches 145°F.
- If the pork shoulder is dry, baste it with the pan juices more frequently during cooking.
Food Safety Advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure that the pork is cooked to the correct temperature.
- Store leftover pork in the refrigerator within 2 hours of cooking.
Food History:
Kurobuta pork is a type of pork that comes from Berkshire pigs, which are known for their marbled meat and rich flavor. This type of pork is popular in Japan and is often used in traditional dishes such as tonkatsu and shabu-shabu.
Flavor Profiles:
The roasted Kurobuta pork shoulder has a savory and herbaceous flavor with a tender and juicy texture.
Serving Suggestions:
Serve the roasted Kurobuta pork shoulder as a main dish for a family dinner or special occasion.
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