Sunday, November 18, 2007

Pork roasty goodness

Oh sweet mother of god:

pork shoulder roast (bone-in good)
kosher salt, maybe 1/2 - 3/4 c
handful of fresh sage leaves, chopped
2-3 garlic cloves, smashed
mashed up szechuan peppercorns (from penzeys) <---- this is my particular favorite. You may not love them as much as I do but if you don't I can't speak to you anymore.

Mix everything in a bowl and rub onto pork. Let it sit for at least 2 hours.

Cook at 450. Use a thermometer for to not overcook. Good lord. I think mine went about an hour and a half. If you tossed in some spuds at about an hour? OMG.

1 comment:

Jess P. said...

Mmmm... Penzeys! That is one dangerous catalog at my house. This pork roast sounds yummy.