One of Susan's passions is cooking and creating new recipes for family and friends.
Only Five Ingredients!
At the store this week, pork picnic shoulder roasts were on sale for only $1 per pound. Being the frugal shopper that I am, I purchased two eight-pound roasts for just $8 apiece. I knew that from each roast I could get three meals: a roasted dinner, pork and pea soup, and pork fried rice.
In this article, I will show you how to make a roasted dinner. The recipe calls for only five ingredients, and the meat comes out of the oven tender, moist, and absolutely delicious.
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|Prep time||Cook time||Ready in||Yields|
3 hours 5 min
3 hours 25 min
5 to 6 servings
- 1 (8 pound) pork picnic shoulder
- 4 ribs celery
- 3 large garlic cloves, grated
- Sea salt
- 3 to 4 cups water
- Preheat your oven to 425 degrees Fahrenheit.
- Cover the bottom of a roasting pan with heavy-duty aluminum foil.
- Place 4 celery ribs in the bottom of the roasting pan and set aside. I like to use celery rather than a roasting rack. But if you prefer to omit the celery and use a rack, you may.
- With a very sharp knife, score the fat on top of the roast. Cut fairly deep but not all the way into the meat.
- Rub the roast with your grated garlic and then generously apply the sea salt. Put the roast on top of the celery and add 2 cups of the water into the bottom of the roasting pan.
- Place into the oven and cook for 30 minutes. Turn the oven down to 350 and continue to cook for 3 hours or until the internal temperature is at least 145 degrees. I like this type of pork cooked to 160 degrees. Check the roast every so often, and add another cup of water if needed.
- Remove from the oven and allow the roast to rest for 5 minutes. Place on a plate or cutting board and slice. Serve and enjoy.
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© 2020 Susan Zutautas