Rub On Your ShouldersPosted: September 17, 2012
What’s perfect for a slow Sunday afternoon? How about a slow-roasted pork shoulder? There are plenty of ways you can roast pork, but a rub made with pulverized dried porcini mushrooms and spices really adds some hearty, earthy flavor. The beauty of this is that you literally roast it and forget it. Well, you won’t forget it once your house is filled with the scent of pork and mushrooms, but you get the idea. Then you make your sides, slice up your pork, and you’re ready for an easy Sunday supper. (And after that — leftovers!)
Porcini-rubbed Pork Roast
– 1 5 lb bone-in pork shoulder
– ½ oz of dried porcini mushrooms
– 1 tablespoon of onion powder
– 1 tablespoon of black pepper
– 1 teaspoon of garlic salt
– Olive oil
Heat your oven to 300º.
In a food processor or spice mill, crush the dried mushrooms into a coarse powder. Add the onion powder, pepper and garlic salt and pulse to combine.
Place the pork shoulder into a roasting pan with a wire rack. Lightly brush with olive oil and then rub the mushroom mixture onto the pork. (If some of the rub falls into the pan, that’s okay. You’ll use that later.)
Roast in the oven for 3 ½ hours or until the pork has an internal temperature of 160º to 165º. About an hour in, add a cup of water to the roasting pan. Continue adding a little water for the rest of the roasting time if the pan dries out. Let the pork rest for about 20 minutes before slicing.
To make a pan gravy, pour the drippings from the roasting pan into a skillet. Add a ¼ cup of chicken or beef stock and bring to a boil. Reduce heat and simmer on low for about 10 minutes. Stir in a tablespoon of butter and season to taste with salt and pepper.