Moist & Tender Pork Shoulder Roast

Ingredients

1, 4lb. or 2, 2lb. pork shoulder roasts

4 T. stone ground mustard

1/4 C. soy sauce

2 T. honey

2 T. butter, melted

2 tsp. montreal steak seasoning (mine was low sodium)

1 clove garlic, minced

2/3 C. water

Instructions

Line your roasting pan with tinfoil and put your roast(s) in the pan. Take a fork and poke holes all over both sides of the roast. Whisk together everything but the water and brush the roast(s) with the marinade on both sides. Cover the pan up and place in the fridge for 8-12 hours, the longer the better. Pull it out of the fridge 30 minutes before you plan to roast it. Remove the meat to a tray and drain off any excess marinade from the pan. Put a wire roasting rack in the pan and place the meat on top. Pour the water down in the bottom of the pan. Bake in a 425 degree oven for 20 minutes. Without opening the oven door, reduce the heat to 325 and roast for 2 1/2 hours. Check to make sure the internal temp. reads 165 degrees then tent the roast(s) with tinfoil and let rest for 10 minutes before slicing.

Enjoy!!!

Recipe From Janet's Appalachian Kitchen