Rosemary Pork “Picnic” Shoulder Roast

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Pork Picnic is very moist and flavorful roasted.  My local grocery store had them on sale this week for $1.00 per pound!!  I stocked my freezer up, as after pork tenderloin, this is my favorite cut of pork.  Much more tender and moist than loin in my opinion.  This spice combo is my favorite for roast pork.  This recipe is very simple yet it really delivers on flavor!  This recipe is suitable for Induction.  For those that like lamb, this spice mixture is also good on roast leg of lamb or lamb chops.

INGREDIENTS:

7 lb. pork “picnic” shoulder roast

½ tsp. onion powder

Dash salt and black pepper

1 T. fresh, chopped rosemary (or 1 tsp. crushed, dried)

DIRECTIONS:   Preheat oven to 350º.  Place roast in baking pan large enough to hold a fair amount of drippings this roast will create.  sprinkle salt, pepper, onion powder and rosemary all over the surface of the meat.  Pop into preheated oven and cook about 30-40 minutes per pound.  It is technically done when the meat reads 160º on a meat thermometer.  But I like to add ¼ inch of water to the pan, cover the pan with foil, lower the oven to 225º and slow cook pork another 1-2 hours so it will get more tender.  slice and serve with pan drippings that have been de-greased first using a spoon.

NUTRITIONAL INFO:  Makes around twenty 4 oz. servings (the leftovers make great sandwiches), each containing:

260 calories

14.3 g  fat

.3 g  carbs, .1 g fiber, .2 g NET CARBS

30.3 g  protein

246 mg sodium

402 mg potassium

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