how to cook a bone in pork shoulder roast & what to add?

Question

do i cook the fat side up or down? & what can i add to it (help)

Answer 1

you should cook it fat side up to preserve the moisture in it.
season it with any mixture of spices you like, my preference is garlic, onion and rosemary with a little coffee (for tenderizing)

cover it with foil or a lid and bake in a 325-350 oven for about 30 minutes per pound.

or you can put it in a slow cooker on low all day (about 8-10 hours) just make sure there is enough liquid in it

Answer 2

Debone Pork Shoulder

Answer 3

Pork Shoulder Roast with Apple Stuffing Recipe
From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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Savory apple stuffing is rolled up in the center of a deboned pork shoulder roast. Pork shoulder roast is a very inexpensive cut. Removing the bone, either by yourself or your butcher, yields a slab of meat that is easy to stuff and slow-roast.
INGREDIENTS:
1 cup diced celery
1 cup diced sweet onion
1/4 cup butter (1/2 stick)
1 large Granny Smith apple, cut into 1/2-inch dice
1 large clove garlic, pressed
1-1/2 cups chicken broth
4 cups herbed stuffing mix
1/4 cup apple juice
1 Tbsp fresh minced sage
1 large clove garlic, cut into slivers
1 (about 7 pounds) pork shoulder roast, deboned (see Note)
Kosher salt and freshly ground black pepper
1-3/4 cups chicken broth
1/2 cup apple juice
PREPARATION:
Line a large baking pan with heavy duty foil. Preheat oven to 350 F.

In a large pot, gently saute celery and sweet onion in butter until onion is translucent.
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Add apples and pressed garlic; cook about 1 minute longer, stirring often. Add chicken broth and apple juice. Bring to a boil. Remove from heat. Stir in sage. Then add stuffing mix, stirring to absorb liquid. Let rest to cool.

Place the deboned pork shoulder roast fat-side up on a cutting board. Sprinkle liberally with kosher salt and freshly ground black pepper. Turn roast over and again sprinkle liberally with salt and pepper. You may need to add a few cuts so that it lies open and flat. Poke holes in the meat with a sharp knife and insert garlic slivers into the pork.

Pack cooled stuffing on top of the pork roast. Roll both ends to the center to enclose the stuffing and tie with kitchen twine. Place roast skin-side up in baking pan. Pour in chicken broth and apple juice. Cover with a layer of heavy-duty foil and seal edges to the rim of the pan.

Bake about 2 hours. Remove foil and bake an additional 30 minutes until skin is browned.

Note: Some butchers will debone the pork shoulder roast at no extra cost, while others will charge a higher price. It's easy to debone the roast yourself in about 15 minutes

Answer 4

fat side down and add a couple cans of chicken broth it's fat free and it will keep meat from drying out if you add veggies wait until last hour or so put lid on so it will steam and moisten meat bake on 400 for about 3 hours depending on size ( can add potatoes, carrots, onion, celery etc,, your choice) salt, pepper, garlic etc,,