Recipes: Tender Charred Pork Roast

Ingredients

1 (8 to 10 pound) pork shoulder blade roast

2 tablespoon Lawry's Seasoning Salt

1 teaspoon garlic powder

1 teaspoon paprika

1 large yellow onion, quartered

1/4 cup Yoshida's Teriyaki sauce

1 tablespoon Worcestershire sauce

Directions

Preheat the oven to 450 degrees F.

Pierce
the roast all over with the tip of a paring knife Sprinkle
on all sides with seasoning salt, garlic powder, and paprika and rub
into the meat. Place roast in a shallow baking dish (I used a 9x11
ceramic baking dish) preferably fitted with a roasting rack (though not
necessary).

Refrigerate seasoned roast uncovered overnight or at least 8 hours.
Remove from refrigerator and bring roast back to room temperature (30-60
mins). Rub all sides of roast with Yoshida's Teriyaki sauce and
Worcestershire sauce. Put roast back on rack in baking dish with fat
side up. Add the quartered onion and enough water or chicken broth to
come 1-inch up the sides of the baking dish. Bake uncovered for 20-30
minutes.

Reduce the oven temperature to 350 degrees F and loosely cover roast
with aluminum foil tent. Continue
to cook until very tender, about 4-5 hours total cooking time.
Approximately 30 minutes per pound or until internal temperate reads 160
degrees F with a meat thermometer. Remove from oven and let the roast
rest for at least 30 minutes before carving.

Serve with a mushroom gravy or cranberry sauce.

Left overs are great for pulled pork sandwiches just add your favorite
barbeque sauce, hamburger buns, and some coleslaw. Hope you enjoy this
roast as much as we did.