1 bone out skinless pork shoulder butterflied ( you can ask your butcher to do this)<\/p>\n\n\n\n
1 head garlic peeled<\/p>\n\n\n\n
2 tablespoons caraway seeds<\/p>\n\n\n\n
1 bunch fresh parsley<\/p>\n\n\n\n
2 tablespoons fresh rosemary<\/p>\n\n\n\n
2 tablespoons kosher salt<\/p>\n\n\n\n
1 orange thinly sliced<\/p>\n\n\n\n
Combine garlic, caraway seeds, parsley , rosemary and salt in food prep or processor and pulse until almost a paste. Rub the mixture evenly over the pork shoulder which is fat side down. Evenly spread the orange slices over the pork shoulder. Roll the shoulder up like a jelly roll. Put seam down on roasting pan . Tie the rolled shoulder with butchers string every 6 inches . I just do a simple knot you can do a butchers knot. Season with salt, cover with plastic wrap and let sit over night.<\/p>\n\n\n\n
Pre-heat an oven to 325. Season shoulder with black pepper . Cook for 3 hours. Let rest for 20 minutes. Remove string and slice to serve. I served with mashed potatoes and saut\u00e9ed cabbage.<\/p>\n\n\n\n
Makes wonderful sandwiches when served cold.<\/p>\n","protected":false},"excerpt":{"rendered":"