We love our soy-free pork. I don’t think I’ve ever cooked a conventional pork shoulder roast, so I have nothing to compare it to, but I do know that a pasture-raised pork shoulder is ridiculously easy to prepare, and positively mouth-watering. In this recipe I’ll introduce the idea of using a premixed rub in place of seasoned salts, which often have icky additives like MSG and sugar (yeah, would you have guessed it??).
Pork Shoulder Roast Recipe
2.5 pounds bone-in pork shoulder roast
2-3 tsp favorite salt rub
Rub roast down on both sides. If desired, slit small pockets into meat and place slices of fresh garlic. Set in glass baking dish or crockpot and cover tightly. Add veggies if desired, such as chopped carrots, onions, celery, or potatoes. The roast will produce plenty of delicious drippings, so don’t worry about adding any liquid.
Oven: Cook at 275 for 4 hours or until tender.
Crockpot: Cook on low for 8 hours or until tender.
Serve sliced with juices as a pot roast or pulled for barbecue or casseroles. Save the bone for broth!
Jerica’s Salt Rub
Making your own salt rub is so easy it’s silly. You can use whatever combinations you like. Rosemary is also a nice herb to work with for meats. I usually make up a pint of this rub and use it until it’s gone.
- 5 parts sea salt
- 1 part savory
- 1 part black pepper
- 1 part paprika
- 1 part dried oregano leaves
- 1 part dried basil leaves
- 1/2 part cayenne pepper (more if you like spicy food)
Mix ingredients well and place in dry glass jar with tight-fitting lid. Store with other spices. Use approximately 1 tsp per pound of meat. Works for beef, chicken, pork, and turkey, for chops and roasts.