Roasted Pork Shoulder
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This is a mouth-watering pork roast that will simply fall off the bone!
INGREDIENTS
8 to 10 pound pork shoulder
2 cups water
2 cloves garlic, quartered
Garlic powder
Curry powder
Paprika
Salt and pepper
1 teaspoon dried basil, crushed
1 teaspoon dried rosemary, crushed
2 teaspoons liquid smoke1 package dry instant pork gravy mix
2 tablespoons cornstarch
1/2 cup waterPreheat oven to 450 degrees. The heat will gradually be reduced.
Rinse pork shoulder under cold water. Remove outer excess skin and fat. Place the pork shoulder in a large roasting pan with a lid, or a baking pan that is fairly deep that you can cover with aluminum foil.
Use a sharp knife and cut holes down into the pork deep enough to stuff a piece of raw garlic down into. Do this with each piece of garlic that you have. Completely cover the top and bottom of the pork with all of the above seasonings, except the liquid smoke. With your hands, rub the seasonings down into the pork, rub very hard all over, top and bottom.
Add the 2 cups of water to the roasting pan and now add the 2 teaspoons of liquid smoke to the water. Stir to blend in.
Place the roast, covered, into the preheated 450 degree oven. Cook for 1 hour, then reduce the heat to 350 degrees.
Cook for 2 more hours at 350 degrees; then check the water level. You should need to add 1 more cup of water to the roasting pan, cover and place the roast back into the oven, reduce the heat again to 325 degrees, and cook the roast for another 2 hours.
When the cooking process is over, remove the roast from the oven and drain all of the juice from the roasting pan into a saucepan for gravy stock.
Add 1 package dry instant pork gravy to a measuring cup and add cold water to the 1-cup level. Stir until the gravy is blended, then pour the gravy mix into the saucepan of pork juice or pork drippings and stir together.
Turn the heat to medium-high under the saucepan until the gravy is hot. Turn off the heat and thicken the gravy with 2 tablespoons cornstarch mixed in 1/2 cup water; then add the cornstarch mixture to the gravy, stirring constantly to prevent lumps. Blend well together.