Salmon Creek Farms Natural Pork Roast Shoulder Picnic

Pork Roast Shoulder Picnic

  • Roast whole
  • Great for pulled pork or carnitas
  • Inexpensive pork dinner
  • Cook with bone for extra flavor

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Salmon Creek Farms recommends the recipe below, Roast Pork Shoulder Caribbean-Style

Roast Pork Shoulder Caribbean-Style

4 – 5 pound bone-in pork shoulder 1 teaspoon black pepper corns
1 medium onion, thickly sliced 2 bay leaves
1 head of garlic, peeled 1 tablespoons lard or oil
2 tablespoons oregano Grated zest and juice of 1 orange
2 teaspoons cumin seeds Grated zest and juice of 1 lemon
2 teaspoons salt Juice of 1 bitter orange

Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan. Place the rest of the ingredients a in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking. Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 150 degrees F. Remove the pork from the oven and allow resting 15 minutes before carving, discarding onions.

Serves 8-10.

Courtesy of National Pork Board.

  • Minimally Processed
  • No Artificial Ingredients
  • No Chemical Preservatives
  • No Feed Antibiotics
  • No Added Color
  • No Added Moisture
  • No Artificial Growth Enhancers