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60 minutes
Prep: 10 minutes
Cook: 30 minutes
1044 calories per serving view nutrition facts
4-6 servings
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| 1 | x | vegetable oil | for cooking |
| 4 | pounds | pork shoulder | |
| 1 | x | salt and black pepper |
Preheat oven to 350 degrees F.
Oil or butter pork all over.
Season fatty outer layer with salt and pepper.
Place pork on a roasting rack in a pan.
Place pan in center of preheated oven and roast, uncovered.
Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155 degrees F.
(NOTE: Trichinoisis is destroyed when the internal temperature reaches 139F for a period of 10 minutes.)
Remove from oven.
Cover loosely with foil and allow to rest for at least 15 minutes before carving.
| % Daily Value* | |
| Total Fat 61.0g | 95% |
| Saturated Fat 22.0g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 409mg | 136% |
| Sodium 341mg | 14% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 115.0g | 230% |
| Vitamin A | 1% | Vitamin C | 5% | |
| Calcium | 8% | Iron | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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These tips (Hints #1 and #2) are so very useful! I was given a breadmaker without instructions and I had absolutely no experience with this sort of equipment. So far, however, with the help of these guidelines, I have had unexpected success making different kinds of bread which everyone at home loves!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
