Wednesday, August 20, 2014

Eight Hour Roast Pork - Are you ready for some Football?

This Eight Hour Roast Pork recipe has been a favorite of ours for tailgating or just about anytime. I originally got this recipe from Suzanne Somers’ cookbook Get Skinny. Her recipe is called Twelve Hour Roast Pork but I find it’s hard for me to sleep with something sizzling in the oven so mine is simply an Eight Hour Roast. I've made a few other changes that I hope you'll appreciate. So lets go!

photo credit: CK Worley

Start with a whole picnic shoulder of pork with the skin on (7-10 pounds)
12 garlic cloves finely chopped (I buy a jar of peeled garlic to speed things along)
1 1.6 ounce bottle of fennel seeds (I use about a half jar)
Salt and pepper
1/2 teaspoon ground red pepper
Juice of 3 lemons
4 TBSP olive oil
Preheat oven to 450 degrees
Score the entire skin of the shoulder by slicing deeply through the skin and into the meat. (I cut one way and then the other making a checker board design)
Then I put the garlic down into the slits along with the fennel seeds. Next I shake on the ground red pepper, salt and pepper over the whole thing.
Put the shoulder on a rack in a roasting pan and roast for 30 minutes, or until the skin begins to crackle and brown.

photo credit: CK Worley

Pour the lemon juice and olive oil over the meat.
Turn the temperature down to 250 degrees and roast for 8 hours.Baste occasionally.
The pork becomes crispy on the outside and moist from the juices on the inside.
Shred the meat and serve with your favorite BBQ sauce.

photo credit: CK Worley

It reheats wonderfully and travels well.