Lemon Rosemary Pork

This was delicious. I found a large pork roast on sale at our commissary- and by large, I mean almost 9 lbs large. So I needed a recipe that would be flavorful on it's own while giving me leftovers that would be easy to use in other recipes. This turned out exactly as I'd hoped. The seasonings were just enough to give it delicious flavor on it's own, but not so overpowering that I have to be careful how I use the rest of it. The lemon was perfect to balance a rather fatty roast.We ate it with oven roasted sweet potatoes and a green salad.This recipe would translate *perfectly* to the slow cooker! The longer and slower it cooks, the better it will be.

{ingredients}

1 pork shoulder roast (you really could use any pork roast for this recipe)
1 lemon
1 clove garlic, finely diced
2 tbsp dried rosemary, crushed
1 tsp onion powder
1 tsp parsley
1 ½ tsp kosher salt
1 tsp black pepper

{method}

Preheat oven to 350 degrees

1.       Place roast in casserole dish with a cover (or a roasting pan and use aluminum foil)

2.       Squeeze lemon juice over roast and zest rind.

3.       Season roast with garlic, rosemary, onion powder, parsley, salt and pepper and cover.

4.       Cook until meat thermometer inserted in thickest part of roast reads 165 degrees.

5.       Let meat rest for 10 minutes before slicing.