Pork Shoulder Oven Roasted Grill Seared
Today I wanted to slow smoke a pork shoulder. I had bought it on sale a couple of weeks ago for .99 cent a pounds and thawed it out yesterday. Unfortunately I didn’t get it started early enough so the slow smoke route was not feasible unless we wanted dinner at 10 or 11 PM.
So I went with grill seared and oven roasted .
8 pound pork shoulder
6 medium size russet potatoes
1/2 cup salt
1 tbsp black pepper
1 tsp chili powder
1 tbsp Old Bay Seasoning
1 tsp paprika
1 tbsp onion powder
Preheat oven to 325 degrees. Preheat gas grill with all burners on high.
Mix all the spices and salt in a small bowl. Rub the seasoning mixture into the meat like you are massaging a sore muscle. Completely cover all sides and ends.
Place pork shoulder fat side down onto gas grill. (If you don’t have a gas grill use a large frying pan on medium high.)
Turn the burner or burners under the shoulder to low. Leave the outside burners on high.
After 5 minutes turn pork shoulder over. Leave on grill 10 minutes on second side – 15 minutes total.
Put pork shoulder in baking or roasting pan. Not a flat pan because when the fat renders the moisture will over flow into the oven.
Cover with lid or aluminum foil.
Cut potatoes in half length ways.
After two hours put potatoes into pan with pork shoulder.
After one more hour (three hours total) the pork roast will be fall off the bone tender and ready to eat.
- 8 pound pork shoulder
- 6 medium russet potatoes
- meat rub