RECIPE - SUPER EASY PORK SHOULDER (No really...easy)

Even though this recipe is easy it does take a while.  There is good news; this recipe takes very little effort for the amount of meat ( 2 pounds of it) that it will yield.  Think of all the gain you can make on that much meat!

The prep is about 5 minutes.  The cook time...well, a bit longer.  Try about anywhere from 3 or so hours, but of that time you only need to actively be cooking maybe 5 or 6 minutes.  Once for prep and once more to turn down the oven for the long haul.  At that time you walk away and check on the internal temperature now and again.

* P.S.  To get even more bang for your buck.  Cut up some post workout carbs, like potatoes or some other kind of tuber and place them underneath the pork.  They'll cook in the drippings and taste like heaven.  "Drool...."

STUFF YOU'LL NEED 

(Most folks call these things ingredients but I'm not most folks)

1/4 cup of melted butter (optional 3 tbsp olive oil-if you're into that.  It's not as good though so...)
3 tablespoons chopped garlic
1 tbsp of rosemary
Salt and freshly ground black pepper
1 pork shoulder (around 4 pounds)

DO THIS

Preheat the oven to 425 degrees F.

Mix together the butter (or olive oil...I guess), garlic, rosemary, salt and pepper. Spread the mixture all over the pork shoulder with whatever you got.  I can't find my pastry brush so I opted to use my hands.

Set the meat on a rack, find something with holes on the bottom for those delicious juices to flow out of onto your super awesome tasty potatoes.  Be sure to place something big enough to catch all the juices, unless of course you want to have to clean out your oven.  Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until the internal temperature hits 180 degrees F, it took me 3 hours total. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. ( It will cook a bit more in that time)

Meat for days!  In my house, a day.