Busogsilog

Would you consider a Pork Roast instead of a Turkey for Thanksgiving? Don’t get me wrong I still love me a good Turkey, but I’m just saying, it’s still really good, and what had a lot of!

Seasoning Ingredients (good for 2 roasts)

• 1 Tbsp Kosher Salt
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tbsp Smoked Paprika
• 1 Tbsp White Pepper
• 1/2 Tbsp Chili Powder
• 1/2 Tbsp Fennel Seed

Recipe Ingredients

• 1 6-8 lb Pork Shoulder or Butt, trussed in kitchen twine to keep it evenly sized and compact
• 1/2 of the Seasoning Mix
• Olive Oil for drizzling
• 1 Onion, cut in large chunks
• 2 heads of garlic, cut in half (at the equator)

Directions

1. Pat dry pork shoulder/butt, and make sure it’s trussed in kitchen string. Rub the seasoning all over until it’s evenly incorporated. Best if prepared overnight, but ok if it’s morning of.
2. Remove from fridge 1 hour before cooking, to let the pork shoulder get to room temperature. If there’s any moisture, gently pat dry with a paper towel.
3. In a roasting pan, spread out onions, and sit the Pork (fat side up) on top of the onions. Evenly spread Garlic halves around the Pork. Lightly drizzle Olive Oil over the Pork. Tent foil over pork to cover meat by gently placing on top (no need for it to be tightly covered)
4. Preheat oven to 350 degrees. Cook until the internal temperature reads 142 degrees. Let it rest (and the meat will naturally come up to 145 degrees

🌟 Story Time 🌟

So Papa didn’t typically make a Turkey on Thanksgiving because Mama wasn’t quite a fan. While classmates talked about turkey, I happily shared how our table featured Prime Rib, Pineapple Baked Ham, or a Pork Roast. I’d always been curious about a turkey but not curious enough to request a lineup change. Why would I? I  had zero complaints because Papa’s slow roasts ended up so juicy and tender. I loved watching Papa carve, and I stayed closeby as slice after slice of meat fell onto the cutting board, juices flowing. It was mesmerizing, and I might have stolen a piece or two!