Tim went to Keystone this past weekend for a ski trip in celebration of his good friend’s bachelor party. So, lots of skiing and lots of drinking. I wanted them to have some good grub to help reduce those hangovers a little, so, I made a tender and delicious pork roast.
This recipe has been my go-to for a shoulder roast since the college days! It’s crispy on top, moist inside and all around so tasty. Somehow I’ve never made it for Tim, so I figured it would be the perfect opportunity to share this recipe with him.
There are two things to strive for in a great pork shoulder roast: bark and juice. What is a bark you say? The bark is the the chewy, dark, crusty exterior that will develop from the mixture of spices rubbed on the layer of fat on top of the roast. I used a homemade…
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