Recipes from Edelweiss Restaurant and Bar, 8602 S. Meridian St., Indianapolis
- Boneless pork shoulder
- 1/₄4 cup seasoned salt
- 1 tablespoon garlic powder
- 3 teaspoons black pepper
Rub spices over pork and refrigerate meat for one hour. Fill a roasting pan with water about halfway. (When the roast is in the pan, the water should cover approximately 3/₄ of it.) Bake 2 1/2 hours at 350 degrees, or until internal temperature is 350 degrees. Cool roast and save drippings. Put drippings in a pan and bring to a boil. Add more pepper to drippings and make a slurry with flour and drippings to thicken gravy. Cut meat into 1/4 inch slices and serve with gravy.
