Slow-roasted pork shoulder with mustard and sage by Mimi

Find the recipe in bon appétit March 2014

Find the recipe in bon appétit March 2014

This recipe is a snap!!  Slather the pork shoulder with the wet rub, pop it in the oven and just let it cook.  You can check it every hour to see if it needs to be basted — but it’s self basting from the fat.  I love this meal — it is so good my husband and I stood in the kitchen pulling the pork from the roast the minute it came out of the oven.  The good news is we ate it for two nights.  The second night I mixed it with store bought barbecue sauce and made sliders with cole slaw — super diva-licious!!

and a Diva Dishes.  This is a meal that feeds a lot of people, it’s easy and inexpensive.  And while the house is smelling fantastic you can be drinking wine and having appetizers with your friends.  How great is that?

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