Pork Shoulder From Wegmans Recipes

Steps:

• Heat oven to 350.
• Place pork butt steaks onto a cookie sheet or into large cake pan.
• Spread 1 tablespoon garlic and 1 tablespoon montreal steak seasoning onto each pork butt steak making sure to press into pork butt steaks.
• Flip each pork butt steak over and repeat with remaining ingredients.
• Bake for 25 minutes then flip each pork butt steak over and bake another 20 minutes.

Steps:

• You'll Need: Roasting pan (remove rack), gravy separator. (my Pampered Chef baking dish works best to preserve the drippings) Directions: 1.Day before: Combine onion and orange slices in roasting pan. Diagonally score fat-side (top) of pork about 3/4-inch deep in a diamond pattern. Rub garlic, then fennel seeds into top of pork. Season well with salt and pepper. Place pork on top of onion and orange slices. Cover with plastic wrap; refrigerate overnight. 2.Day of meal: Preheat oven to 275 degrees. Remove plastic wrap. Bake uncovered, 7- 7 1/2 hours. 3.Remove from oven; carefully place roast on clean platter and allow to rest. As roast rests, ladle hot juices into gravy separator. Reserve de-fatted juices (au jus); keep warm. Reserve onions if desired. 4.Serve au jus with pork. Chef Tip(s): Like a thicker gravy? Combine 2 Tbsp cornstarch and 2 Tbsp cold water in small bowl; set aside. Add 1 carton (11 oz) Food You Feel Good About Chicken Gravy to de-fatted juices. Bring to a simmer in pan and add corn starch mixture. Cook, whisking 2 min.