Roasted Pork Shoulder with Rosemary, Mustard and Garlic

Ingredients:

• 2 tablespoons chopped garlic
• 3 anchovies, rinsed
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 1/4 cup olive oil
• 2 tablespoons coarse Dijon mustard
• 1 6-pound boneless pork shoulder, trimmed of excess fat and tied

Instructions:

1. Prepare the Marinade:

   • In a small food processor, combine the garlic, anchovies, rosemary, salt, and pepper. Add the olive oil and process until it forms a paste, scraping down the sides as needed.
   • Remove the blade and use a fork or spoon to stir in the mustard.

2. Marinate the Pork:

   • Rub the paste all over the pork shoulder. Loosely cover with plastic wrap and refrigerate for 2 to 24 hours.

3. Preheat the Oven:

   • Preheat your oven to 450°F. While the oven heats, bring the pork to room temperature.

4. Initial Roasting:

   • Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown.

5. Slow Roasting:

   • Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F on an internal thermometer. You should be able to feel that the meat is very tender throughout.

6. Prepare the Juices:

   • If there are juices in the pan, pour them off into a heatproof container and place it in the fridge. The fat will rise to the top while the meat rests.

7. Final Browning:

   • If the roast needs more crust or brownness, turn the heat back up to 450°F and cook for another 15 to 20 minutes.

8. Rest and Serve:

   • Remove the roast from the oven and let it rest for about 20 minutes. Spoon the fat off the reserved juices in the fridge and warm the cooking juices, if desired.
   • Slice the pork as thinly or thickly as you like. The meat will fall apart slightly. Sprinkle the sliced meat with a bit of salt before serving and pass the pan juices on the side for drizzling.