ROASTED MONTREAL PORK SHOULDER

Roasted Montreal Pork Shoulder image

Provided by @MakeItYours

Number Of Ingredients 12

1 large pork shoulder (mine was 10 lbs.)
½ tsp. Montreal Steak Seasoning blend (recipe I use is below)
1 clove garlic, sliced in thirds
Montreal Steak Seasoning:
2 tablespoons black pepper
2 tablespoons paprika
1 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon cayenne pepper
1 tablespoon coriander seeds, coarsely ground
1 tablespoon dill seeds

Steps:

Preheat oven to 300º. Place roast in pan. If you like the crispy skin, place it fat-side up; if not, either way is fine, but fat-side up will self baste the meat quite nicely and keep it more moist. Pat the surface of the meat dry with paper toweling. Rub the cut sides of the garlic all over the surface of the meat as thoroughly as you can. Throw the pieces of garlic into the pan so it will season the pan juices during cooking (or stud it into the meat with a knife tip if you like). Sprinkle the steak seasoning onto the surfaces of the meat and pop uncovered into a 300º oven. Cook about 40 minutes per pound. The 10# roast above was cooked for 7 hours.......like I said, slow, low and long. Though the latest thinking is that pork is OK to be eaten at 140º, I'm old school and still roast my pork to internal temperature of 160º on a meat thermometer. I don't want pink pork and I think it is more tender as well as tastier when cooked to 160º internal temperature. When done, remove and let the meat sit on cutting board for 15 minutes or so before slicing. Pork pan juices will make the most delicious, brown gravy. Just use your preferred thickener. I love gravy on roasted meats!