Roasted Pork Shoulder with Green Onion Sauce
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes1
hour20
minutesI love this recipe. I make this and usually serve it two days later. I roast it, let it cool and sometimes break it up, remove the bone or just leave it and reheat it and serve. The flavor is so good. The sauce is amazing and goes well with all meats and even mixed into scrambled eggs or a frittata. Make sandwiches out of this or just serve with wild rice and asparagus.
Ingredients
1 cup chopped garlic scapes or the green tops of green onions (I use 2 bunches green onion greens)
1 cup arugula
1 bunch fresh flat leaf parsley, stems removed
1/2 cup mint leaves
2 Tablespoons fresh lemon juice, from two lemons
2/3 cup olive oil +2 Tablespoons-divided
2 1/2 Tablespoons salt
3 1/2 Tablespoons fresh ground pepper
1 4 1/2-5 lb bone in pork shoulder, let sit a room temp 1 hour
Directions
- In a food processor, combine the first 5 ingredients with the 2/3 cup oil. Pulse till you get a smooth sauce. Scrape down the sides. Season with salt and pepper-1 teaspoon salt and 1/2 teaspoon pepper.
- Place the pork on a cutting board and cut into the fat side, cross knife pattern to cut through the fat. Season all over with salt and pepper.
- In a large Dutch oven heat the 2 Tablespoons oil and place the pork shoulder, fat side down. Allow to cook for about 4 minutes then continue to cook the pork on each side for about 2 minutes. Once the pork is seared on all sides, remove the pan from heat. Using tongs, place the pork in the pan, fat side up. Using most of the green sauce, slather all over the pork. Leave some in a jar for serving with the pork. Place 1 cup water in the bottom of the pan.
- Roast for about 80 minutes uncovered, every 15-20 minutes baste the pork. Start checking the doneness at 65 minutes. It is done when the instant read thermometer reads 165.
- Remove from heat and place the pork shoulder on a cutting board to rest for 15 minutes then slice into it and serve. Or allow to cool in pan, cover and refrigerate till ready to use, up to three days. Reheat in the oven at 325 for 30 minutes.
