K-Dog Roasted Pork Shoulder

This recipe is great for Sunday dinner or if you just want to have some leftovers around for sandwiches during the week.

Ingredients:
Pork shoulder roast. Choose a size that fits your event. We prefer a 4 lb shoulder with a bone. It tends to be more moist and tender with this method of "rustic" cooking.

The spice rub. Add spices in roughly equal amounts or use more of things you like better. Here is Keith's "special blend."
Cayenne Pepper
Paprika
Basil
Garlic Salt
Oregano
Ground Ginger
Wasabi Powder
Red Pepper Flakes
Salt and Pepper to taste

Method:
Place all spices in a bowl. Grind with the end of an ice cream scoop. It sounds strange, but it's very simple, really. OK, you can use a mortar and pestle ... whatever! After sufficient grinding it's time to get your hands dirty. Rub the spices into every nook and cranny of the meat. Let it sit covered, overnight, in the fridge.

Before cooking the next day let the roast sit out for an hour, minimum, to come up to room temperature. Putting cold meat in hot oven is going to mess up your cooking time. Always let your meat come up to room temperature before cooking it—let it breathe and come back to life. While your meat is warming up preheat your oven to 325.

Before you put the roast in the oven you want to sear it. You will be using the same pan in the oven. A cast-iron skillet is great for this. Once your skillet is good and hot sear the roast on all sides for about 20–30 seconds per side. Do not add oil to pan. A dry, hot pan is needed. You are sealing in all that juicy goodness that you love. After the roast has a nice sear on all sides, put the pan and all in the pre-heated oven. You want the roast to be bone-side up. Much of the fat tends to be around the bone so this allows it to seep down into the rest of the meat while it's cooking ... More love!

Roast the pork for about 30 minutes per pound. Because you are cooking it at a lower temperature it takes a bit longer, but it's worth it! Also, keep in mind that a roast with a bone will cook faster because the bone conducts heat into the meat. A 4-lb pork roast is usually good for this recipe because it only needs about 2 hours in the oven. (If you have more time buy a bigger piece of meat!)

When it's time, take the roast out, place it on top of the oven and cover it with tin foil. DO NOT TOUCH FOR 15 MINUTES. Let it rest!!! Always put yourself in the meat's position. You need rest after your goose has been cooked right? OK then...

Now slice to the desired thickness and make a sammi. We suggest Pork Sandwich with Love Yummy! "Never let them know when your goose is cooked." K-Dog is out! Keep smiling : )