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1 4- to 6-pound roast pork shoulder
2/3 cup Kikkoman Soy Sauce
1 cup Kikkoman Panko Bread Crumbs
1/4 cup crushed garlic
3/4 cup chopped fresh rosemary
Place roast in large plastic bag. Combine soy sauce, bread crumbs,
garlic and rosemary into a thick paste. Rub the paste all over the
roast. Press the air out of the bag, tie top securely. Refrigerate at least
4 hours or longer. Remove meat from bag. Place meat in a roasting
pan, cover with foil and bake in 375° oven for 40 minutes per pound
or until the internal temperature reaches 175°. Bake uncovered for at
least 10 minutes to form a crisp crust.
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