Pork shoulder roast with garlic citrus and herbs DSC 5722

Pork shoulder roast with garlic, citrus, and herbs

When reading a Texas community cookbook from the late 1950s, I came across an herbed pork roast studded with garlic, rosemary, and citrus. Often when I go through mid-century cookbooks, I’m charmed by how old-fashioned the recipes feel, but this dish sounded like something you'd find on the table today.

Now, my family usually turns to beef when there’s a need to feed a few people, and will slowly cook chuck roast or brisket; I do the same. One of my uncles, however, is . . .

------------------------------------------------------

Thank you for reading!

This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)

Thank you for your consideration!

If you're already a subscriber, login below to read this post:

Similar Posts