Recipe found in SL October 2024 here
1 (5- to 6-lb.) bone-in pork shoulder (Boston butt) with 1/2-inch fat cap
2 tsp. poultry seasoning
1 tsp. rubbed sage
1 tsp. black pepper
2 Tbsp. kosher salt, divided
1 1/2 Tbsp. olive oil
Applesauce or chutney
Preheat oven to 325°F. Lightly coat a roasting rack with cooking spray; place rack inside a roasting pan.
Place pork, fat cap side up, on a cutting board. Using a sharp knife, score fat cap in a crosshatch pattern about 1/4 inch deep at 1-inch intervals. Excluding fat cap, sprinkle pork evenly with poultry seasoning, sage, pepper, and 1 1/2 tablespoons of the kosher salt. Transfer pork, fat cap side up, to prepared roasting rack. Brush fat cap with olive oil, and sprinkle evenly with remaining 1/2 tablespoon salt.
Roast in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, about 2 hours, 30 minutes. (Do not remove from oven.)
Increase oven temperature to 450°F, and roast until fat cap is crispy and golden brown and a thermometer registers 160°F, about 30 minutes. Remove from oven, and cover with aluminum foil; let stand 20 minutes. Slice as desired; serve with applesauce or chutney.
2 tsp. poultry seasoning
1 tsp. rubbed sage
1 tsp. black pepper
2 Tbsp. kosher salt, divided
1 1/2 Tbsp. olive oil
Applesauce or chutney
Preheat oven to 325°F. Lightly coat a roasting rack with cooking spray; place rack inside a roasting pan.
Place pork, fat cap side up, on a cutting board. Using a sharp knife, score fat cap in a crosshatch pattern about 1/4 inch deep at 1-inch intervals. Excluding fat cap, sprinkle pork evenly with poultry seasoning, sage, pepper, and 1 1/2 tablespoons of the kosher salt. Transfer pork, fat cap side up, to prepared roasting rack. Brush fat cap with olive oil, and sprinkle evenly with remaining 1/2 tablespoon salt.
Roast in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, about 2 hours, 30 minutes. (Do not remove from oven.)
Increase oven temperature to 450°F, and roast until fat cap is crispy and golden brown and a thermometer registers 160°F, about 30 minutes. Remove from oven, and cover with aluminum foil; let stand 20 minutes. Slice as desired; serve with applesauce or chutney.
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