Crispy n' Juicy Roasted Pork Shoulder and Beans
This recipe for Crispy n' Juicy Roasted Pork Shoulder and Beans feeds a crowd!
Servings: 12
Ingredients
- 4 Pork Shoulders 4-5 lbs each room temperature for 30 mins
For the Spice Mix:
- 3 tablespoons paprika
- 3 tablespoons cumin
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
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
Instructions
- 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.