This is my go to, easy to make citrus and herb paste that is just incredible on roasted chicken and pork. Made using fresh parsley, rosemary, sage, Serrano chile and lemon zest to name a few ingredients and delivers BIG flavor results!
With a vegetable peeler, carefully remove two 2-inch strips, just the yellow lemon zest, avoiding the white sour pith skin.
In a food processor or blender add the Dijon mustard, garlic cloves, herbs, lemon zest, Serrano chile, red pepper flakes and the kosher salt and process for a minute.
Then, with the processor or blender on, add the olive oil in a slow drizzle to emulsify and a thick paste will form. A minute or so should do it.
Make small cuts all over the meat and rub the mixture in the cuts and all over your pork roast. Allow to marinate overnight or for a minimum of 1 hour.
In a large 13x9” baking dish or roasting pan, place the pork shoulder in the center, fat side up and propped up if necessary with a few vegetables or lemon slices underneath. Arrange vegetables around pork (optional). Pour chicken stock around pork and vegetables. Cover with aluminum foil.
Roast at 275°F until fall apart tender with internal temperature of 145°F. (See Note 1)
Allow to rest at least 10 minutes, covered with aluminum foil. Remove bone from pork and pull apart or cut into pieces.
I remove the aluminum foil in last hour of roasting time (depending on size, time will vary). Baste occasionally with pan juices while roasting uncovered.
For pork shoulder, roast at 275°F:• 3 lbs - 55 minutes per pound • 4 lbs - 65 minutes per pound • 5 lbs - 75 minutes per pound • 6 lbs - 85 minutes per poundPork Cooking Times and Temperatures courtesy of PorkBeInspired.com