Charles decided to cook a boneless pork shoulder roast. He opted to go for a garlic and rosemary roast after much debate. We though about going mexican style and shredding the meat for great tacos but a homestyle meal just sounded good tonight.
- 4 pound boneless pork shoulder
- 6 cloves garlic ~ minced
- 1 Tbs rosemary
- 1 Tbs crushed red pepper
- 1 tsp salt
- 1 tsp pepper
- juice from one lemon
This particular type of roast should come wrapped in a string sleeve. Temporarily remove the sleeve and unroll the roast.
Mix together remaining ingredients. Rub roast all over with mixture. Roll roast and return to string sleeve.
Bake at 325 degrees for 2 hours. Increase heat to 385 degrees and roast an additional 15 minutes.
Allow to rest for 15 minutes before slicing and serving.
Enjoy ~ Kimberly