This makes for a great Sunday Dinner Main. I serve it with mashed potatoes and gravy made with the drippings from the roast. Deelish....
1 roast pork shoulder 4-6 pounds (Boneless)
1 1/2 teaspoon ground pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon dried ground rosemary
Mix together the seasoning and dried herbs.
Rub seasoning mix all over roast and place on rack in pan, add a bit of beef or pork broth to bottom of pan and cook uncovered in 350 degree Fahrenheit oven until roast reaches 180 degrees. (Depending on size, about 3 hours.)
Check on roast every hour or so to make sure you still have liquid on the bottom of pan. Try to keep at least 1/2 inch of liquid in pan.
When cooked take out of oven and let rest on cutting board for 15 to 20 minutes.
Meanwhile make gravy with drippings, slice and enjoy
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.