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Roasted Pork Shoulder with Porcini Rub
Prep Time: 20 minutes
Cook Time: 2 to 2 1/2 hours
Serves: 8-10
  • One 3 1/2 to 4 pound Swift Premium® Boneless Pork Shoulder (Boston Butt)
  • 2 tablespoons olive oil
  • 1 ounce dried porcini mushrooms
  • 2 teaspoons garlic salt
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon freshly ground black pepper
Cooking Directions:
  1. Preheat oven to 325º F. For rub, process mushrooms, garlic salt, thyme, and pepper into a fine powder in a spice grinder or mini food processor.
  2. Pat roast dry with paper towels. Trim and discard any outer fat from roast. If roast is not cut, make 2 horizontal cuts through the side of the roast, cutting to, but not through, opposite side. Open meat. Rub each cut area with 2 1/2 tablespoons of the mushroom mixture. Close roast to form its original shape; tie closed with string at 2-inch intervals.
  3. Rub roast with oil, then rub with remaining mushroom mixture. Place roast on rack in shallow pan. Tightly cover pan with heavy foil. Roast for 2 to 2 1/2 hours or until instant-read thermometer inserted near center reads 165°F.
  4. Transfer roast to cutting board. Loosely cover with foil; let pork rest for 3 minutes. Remove string and carve pork into 1/4-inch-thick slices.
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One 3 1/2 to 4 pound Swift Premium® Boneless Pork Shoulder (Boston Butt)