Lemon Rosemary Roasted Pork Shoulder
1 3-lb pastured pork shoulder(butt) roast
juice of 1 large lemon, freshly squeezed
1/4 cup fresh rosemary, finely chopped
2 cloves garlic, minced
1/2 tsp ground black pepper
2 Tbsp fine Himalayan sea salt
1 lemon, thinly sliced
Preheat oven to 400-degrees. In a small bowl, stir together lemon juice, rosemary and garlic. Set aside.
Place roast in shallow roasting pan. Sprinkle salt and pepper evenly over all surfaces of the meat. Rub lemon juice and rosemary mixture all over, pressing so that it sticks. If there is a “fat side” on your roast, let that side face up for roasting.
Place roast in hot oven and cook until internal temperature reaches 140-degrees. Remove from oven and immediately cover with foil and allow to rest at least 15 minutes before carving to serve.