Crispy n' Juicy Roasted Pork Shoulder and Beans
This recipe for Crispy n' Juicy Roasted Pork Shoulder and Beans feeds a crowd!
Prep Time15 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 15 minutes mins
Course: Dinner
Cuisine: American
Keyword: pork and beans
Servings: 12
Author: Free Spirit Eater
- 4 Pork Shoulders 4-5 lbs each room temperature for 30 mins
For Beans:
- 15 cans of red beans
- ½ head of garlic crushed
- ½ a Spanish onion rough chopped
- 3 stalks of celery split and diced
- 10 baby carrots roughly chopped
- 3 bay leaves
- Enough water to just cover the beans
- Salt to taste
- 2 tablespoons vegetable oil
Pre-heat oven to 325 degrees Fahrenheit.
Score the fat cap, make sure to not hit the meat. (Tic tac toe board on the fat ONLY)
Proceed to massage the shoulder with the spice rub, just enough to generously coat.
Place in a deep pan in the oven 3 hours; feel free to baste it every half hour for optimum flavor.
Allow cooling at least 20 minutes before slicing; do not prematurely remove the fat cap. Let the juices settle.
Slice and serve warm.
Recipe for Beans:
In a large rondeau heat oil on medium high, add garlic and vegetables. Season lightly with salt and sauté until translucent.
Add bay leaves, beans and enough water to cover the beans. Bring up to a boil for 1-2 minutes and drop it back down to medium high. Cook for one hour. Stir occasionally. Season if necessary.