Transform your dinner table with this delectable Roasted Ibérico Boneless Shoulder. This recipe focuses on enhancing the natural flavors of the meat with a blend of garlic, rosemary, and thyme. It's an effortless way to enjoy a gourmet meal at home, perfect for family dinners or entertaining guests.

Recipe for Easy Roasted Boneless Shoulder

Ingredients

• 1 pack of Campo Grande Boneless shoulder Roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 cup white wine
• 1/2 teaspoon black pepper

Preparation

1. Preheat your oven to 350°F. This temperature ensures a slow and even roast, allowing the flavors to develop and the meat to become tender.
2. Let the pork shoulder sit at room temperature for about 1 hour before roasting. This helps it cook more evenly.
3. Coat the pork shoulder with olive oil. This helps the seasoning adhere to the meat and aids in achieving a beautiful crust.In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Rub this mixture all over the pork shoulder, making sure to get it into any crevices or folds. The fresh herbs and garlic infuse the meat with flavor as it roasts.
4. Place a roasting rack in a roasting pan. The rack allows air to circulate around the meat, ensuring even cooking. If you don't have a roasting rack, you can use a bed of vegetables (like carrots, onions, and celery) to elevate the meat.Place the boneless shoulder on the roasting rack with the fat side up. This allows the fat to slowly melt and baste the meat, keeping it moist.
5. Pour a small amount of broth, wine, or water into the bottom of the roasting pan. This can prevent drippings from burning and can be used to make a flavorful pan sauce.
6. Roast in the preheated oven for 30 minutes per pound. For a 5.5 lb boneless shoulder, this will be approximately 2 hours and 45 minutes.Use a meat thermometer to check the internal temperature. Aim for 150°F. Insert the thermometer into the thickest part of the meat. Remove the meat from the oven when it reaches about 150°F, as the internal temperature will continue to rise by about 10°F while the meat rests, reaching the desired 160°F.
7. Once the pork reaches the desired internal temperature, remove it from the oven.Tent the meat loosely with aluminum foil and let it rest for 20-30 minutes. Resting allows the juices to redistribute throughout the meat, making it more moist and flavorful.Que aproveche!