ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD, AND GARLIC

Roasted Pork Shoulder with Rosemary, Mustard, and Garlic image

Number Of Ingredients 8

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1 tablespoon Garlic, chopped
2 Anchovies, rinsed
1 tablespoon Fresh rosemary, chopped
1 teaspoon Kosher salt
1/2 teaspoon Ground black pepper
2 tablespoons Olive oil
1 tablespoon Coarse Dijon mustard
3 pounds Boneless pork shoulder, trimmed of excess fat and tied if necessary

Steps:

In a small food processor, combine the garlic, anchovies, rosemary, salt, and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over ht spork shoulder, loosely cover it with plastic wrap and refrigerate from 2 to 24 hours.
Preheat the oven (or Traeger) to 425 degrees. Set the meat on a rack in a roasting pan. Roast for 20 minutes, then reduce the heat to 325 degrees. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees, about 4 hours. Remove the pork from the oven and let rest for 10 minutes.