3-4 pounds wild pork shoulder roast 2 pounds red or gold fingerling (new) potatoes 2 large onions
3-4 pounds wild pork shoulder roast
2 pounds red or gold fingerling (new) potatoes
2 large onionsquartered
½ cup brown sugar
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons dried sage
1 ½ teaspoons garlic powder
1 teaspoon dried mustard
1 teaspoon smoked paprika
½ teaspoon dried onion powder
½ teaspoon cayenne pepper
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon dried thyme
Mix the dry rub ingredients and apply to all surface of the pork.
Place the pork in a large roasting dish (a roasting rack is nice if you have one) and place the onions and potatoes around the roast. Season the onions and potatoes with a bit of salt and black pepper. You can also place the onions and potatoes in the pan and use a roasting rack to support the pork above them.
Place the roast into a pre-heated 325 degree oven and roast for 1-2 hours or until the center of the thickest part of the roast reads 145 degrees on a digital thermometer. Rest for 10 minutes before slicing. Toss the onions and potatoes in the pork drippings before serving.