I know I’ve mentioned this great cookbook before, but every recipe we’ve made from it has turned out great! We followed the instructions in The Cook & The Butcher but customized the spices.
Allow a 4 1/2 pound Pork Shoulder to come to room temperature.
In the meantime, make a rub of:
1 Tablespoon Turkish Seasoning (like I said, we made a couple of changes)
4 cloves Garlic, minced
4 Tablespoons Olive Oil
1/2 teaspoon each, Salt & Pepper
Spread rub all over Pork.
Pre-heat oven to 425 degrees.
Place a large, oven-proof French Oven on the stove over medium-high heat.
Add 4 Tablespoons Olive Oil and heat.
Sear the Pork on all 4 sides.
Then, place the lid on the French Oven and put in the oven.
After 15 minutes, reduce heat to 325 degrees for 45 minutes.
Turn oven off and let roast rest for 1 hour without opening the oven.
With roast in the oven, turn temperature to 450 degrees.
When temperature reaches 450 degrees, let roast bake for 15 minutes.
Remove from oven and let rest for 10 minutes.
Slice against the grain and serve with Mojo Sauce.
In a 2-cup pitcher, or measuring cup, whisk: