How to Make Best Boneless Shoulder Blade Pork Roast Recipe Easy

By TurtleDog

Make Best Boneless Shoulder Blade Pork Roast Recipe Easy

This is a great and easy way to cook a pork roast. Please read on to learn how to Make Best Boneless Shoulder Blade Pork Roast Recipe Easy

Difficulty:

Moderately Easy

Instructions

1. • 1
     
     

     Begin to preheat the oven to 325 degrees Fahrenheit
   • 2
     
     

     Put the pork roast in a pan as shown. If it has netting on it, keep the netting on. Don't cut it off until the pork has been cooked.
   • 3
     
     

     Put holes in the pork by plunging a steak knife about an inch or two into the roast. I put about 5 or 6 holes throughout the pork roast about two inches apart from each other.
   • 4
     
     

     Push peeled garlic cloves down into each hole in the pork shoulder blade roast. When you cook the pork recipe , the garlic flavor will be spread more evenly throughout the inside of the pork. Very delicious
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     Then fill the rest of the hole with either whole rosemary or chopped rosemary . Like the garlic, this technique will give your best pork recipe a good internal rosemary flavor. I'll sprinkle some rosemary, salt and pepper on top too. Delicious seasoned flavor .
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     Then take a piece of tin foil large enough to cover pork and top of pan. Press a thermometer through the center of it, then press the thermometer a couple inches into the pork at it's thickest part. Be careful not to plunge it into one of your holes or you won't get an accurate reading. Be sure it is plunged into pure meat. Press foil down over pork and sides of pan.
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     Cook for about 30 minutes a pound. A typical roast can take anywhere from 1.5 hours to 3 hours. The key is to watch thermometer and use commonsense. At 175 degress you should be good to take the pork out... but not if it's only been in the oven a half hour. If that's the case, may have set your thermometer into the pork wrong.
   • 8
     Take out the pork roast when done and let it stand 15 mins before carving. I ALWAYS check the pork to be sure it is cooked enough through when I carve it. Undercooked pork is very dangerous. Watch your time, temperature and always inspect the pork as you cut it. No blood, red juices or red meat on outside or inside.
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     Thanks for reading my how to Make Best Boneless Shoulder Blade Pork Roast Recipe Easy