Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic

Name: Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard Garlic
Total time: 22800 s
Yield: 12 servings
Cuisine: British
Ingredients: 2 tablespoons chopped garlic; 2 tablespoons chopped fresh rosemary; 2 teaspoons kosher salt; 1 teaspoon freshly ground pepper; 1/4 cup olive oil; 2 tablespoons coarse Dijon mustard; 1 (6 pound) boneless pork shoulder trimmed of excess fat and tie

SCOOTERBOYZ @cook_2961993

The recipe Below, my pork shoulder was 4.6 lb I kept the ingredients exactly the same, but my cooking time was reduced down to 3 hours 45 minutes.
You can leave a little longer like stated below, but the meat was at temperature and didn't want to risk it drying out.
WOW the Flavours are amazing!

SCOOTERBOYZ @cook_2961993

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Ingredients

6 hrs 20 mins

12 servings

2 tablespoonschopped garlic
2 tablespoonschopped fresh rosemary
2 teaspoonskosher salt
1 teaspoonfreshly ground pepper
1/4 cupolive oil
2 tablespoonscoarse Dijon mustard
1 (6 pound)boneless pork shoulder trimmed of excess fat and tie

Saved

Steps

6 hrs 20 mins

1

In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides.
2

Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
3

Preheat the oven to 450°F 230 Celsius and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F 120 Celsius
4

Continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
5

When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
6

Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over