Rosemary Roasted Pork Shoulder with Fingerling Potatoes and Creminis
Ingredients
- 4 - 4 1/2 pound pork shoulder with blade/bone-in (aka Boston butt roast)
- Kosher salt
- Freshly cracked black pepper
- 2 tbsp. whole grain mustard
- 2 tbsp. dijon
- 2 tbsp. chopped rosemary, plus 1 rosemary sprig
- EVOO
- 1/2 tsp. red chili flakes
- 1/2 tsp. ground cloves
- 1 1/2 pounds mixed fingerling potatoes
- 1 pound cremini mushrooms, cleaned, de-stemmed and halved
Directions
Preheat oven to 300F. Position the rack in the middle of the oven.
Begin by scoring the fat cap on the pork. Using a sharp knife cut through the fat, but not into the meat, in long slices about 1-inch apart. Do this again the other way on a diagonal to form a diamond pattern.
In a small bowl mix together 1 1/2 tbsp. salt, 1 tbsp. freshly cracked black pepper, whole grain mustard, dijon, 2 tbsp. chopped rosemary, 1 tbsp. EVOO, red chili flakes and ground cloves. Rub the mixture all over the pork, making sure it gets into the crosshatching made in the fat.
To a 12-inch round braiser or a 9x13 roasting or baking pan add the potatoes and mushrooms. Liberally drizzle with EVOO and sprinkle with salt and pepper. Toss to coat then add in the rosemary stripped from the stem.
Nestle the pork on top of the veggies. Place on the middle rack in the preheated oven and cook for 45 minutes. Remove and stir the veggies then place back in the oven for another 45 minutes. Remove, stir the veggies then turn the heat up to 425F and roast for another 35-40 minutes or until the top has crisped up and browned and the pork reads 130F on a thermometer inserted at the thickest part.
Let it rest for at least 30 minutes, up to an hour. It will continue to cook as it rests. Thinly slice and serve with the roasted potatoes and mushrooms.
Recipe Courtesy of Megan Mitchell