Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

Delicious and easy. This cooked while I was out. Make sure notice that this requires marinating. Also, look on the original blog for cooking times for other sizes of roasts.

Santei said this was his favorite meal I’ve EVER made! I let it sit overnight in fridge w/ the marinade on & loosely covered in tin foil. I cooked in cast iron pan in oven. 30ish minutes on high and 4.5-5 hrs on 250° because it was a 3.4 lb roast (bone-in). I served with baked russet potatoes & a made-up side where I sautéed onions, red apple & dandelion greens in the leftover pork fat of the cast iron.

Ok

My roast was 5.75lbs and cooked in about 3 1/5 hrs (my oven runs hot) and after letting it rest for about an hour it was pull apart perfection! As far as seasoning, I only used salt and pepper this time, next I will use the recommended spices for roast.

5lb roast a little less time than 6.5 hours