A few years ago, I traveled to Copenhagen with my grandmother to visit my sister, who was studying abroad at the time. To welcome us, she and her roommate prepared a traditional Danish meal; the main dish was a roasted pork shoulder, which–her roommate informed us is usually served around Christmas.
Recently, I invited a group of friends over for supper and thought of my time in Denmark and how warming it was to be presented with a roast. Pork shoulder, being an inexpensive cut, was the perfect main; I added some herbs and brightened the flavors with a lemon parsley sauce.
Herb Roasted Pork Shoulder, serves 6 for supper
1 pork shoulder (3-4 lb)
3 tbsp. olive oil
3 tbsp. chopped garlic
3 tbsp. chopped herbs
(1 tbsp. per lb. rosemary + thyme is my favorite mix)
2 tsps. of salt (1/2 teaspoon per lb)
Lemon Parsley Sauce
1 bunch of parsley
1 tbsp. lemon zest, grated
1 tbsp. lemon juice (about half a lemon)
1 stalk green onion, chopped
1/3 cup of extra virgin olive oil
Salt and pepper to taste
Preheat oven to 425 degrees F.
In a small bowl, mix together the olive oil, garlic, herbs and salt. (If you are feeling lazy, you can chop everything together on the cutting board, so its 1 less bowl to wash.)
Score the fat cap of your pork shoulder and set the meat on a piece of parchment paper on a rack set into a roasting pan. Take the garlic herb mixture and rub all over, making sure to get it into the scored lines and any other crevices of the meat. If the mixture feels dry, drizzle over with olive oil.
Place the tray into the middle rack and roast for 20 minutes at 425 F to crisp up the skin and then lower the heat to 325 degrees F. Continue to cook until the thickest part of the pork shoulder reaches 185 degrees F (3-4 hours) and then remove and tent.
Meanwhile, process the parsley, lemon zest and juice, olive oil and salt and pepper until smooth. Serve on the side with the meat.