As some on you may know, I have been making hot sauces for a while. You may even remember that I made a second and arguably evermore useful ingredient for your cooking adventures. I am talking about our Extra Bits. I even wrote a post about how versatile and unique this product is. Now I’m going to give you a very simple recipe that I made on Boxing Day. It was a huge hit and very simple to make.
Extra Bits Pork Shoulder
Author: Shannon
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Ingredients
- 7-9 lb Pork Shoulder
- 4-6 cloves of garlic
- 2 Tbsp Extra Bits separated into thirds and a little extra
- 1 large orange
- salt and pepper
- olive oil
- Roasting pan
Instructions
- Pre heat oven to 300 degrees
- Remove shoulder from packaging a pat dry
- Score the fatty side
- Pole holes with knife in cuts between the fat
- Make sure you puncture though the meat, but not too far
- Cut garlic in halves
- Take the a little extra of the bits and put in the holes made by knife punctures
- Then push the garlic halves in holes made by knife punctures
- Generously rub fatty side of pork with ⅔ of Extra Bits.
- Make sure to get in all the crevices(If you need more use more.)
- Then take the rest, and rub the rest of the shoulder with it
- Drizzle a little olive oil, just to cover the bottom of the roasting pan and spread it around
- Lower heat to 250
- Place shoulder I middle of pan and place on middle rack.
- In around 3 hours pull shoulder out and squeeze orange juice all over the fat side
- Return shoulder to oven and continue to cook for 2-3 more hours
- Or till the meat start to fall away with a fork and knife
- If you want really crispy skin then the last hour of cooking turn the heat up to about 350
- Keep an eye on it as it can burn the skin.
Notes
Try to find one that doesn't have the ball socket/joint. It looks sort of like a handle. This will make it much easier to score. It may not always be possible but it really helps.
The size of the shoulder may vary. I prefer on closer to 7 pounds but one that size isn't always available. The last one I used was 9 lbs. The main difference will be the cooking time. The bigger the roast the longer to cook it.
Also sometimes there is a little extra fat that is not needed so I cut that off.
The size of the shoulder may vary. I prefer on closer to 7 pounds but one that size isn't always available. The last one I used was 9 lbs. The main difference will be the cooking time. The bigger the roast the longer to cook it.
Also sometimes there is a little extra fat that is not needed so I cut that off.
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