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slow-roasted pork shoulder with carrots, onions, and garlic

Start this recipe at least a day ahead. Serve
the pork and vegetables with mashed potatoes
or with beans (like cranberry or cannellini)
seasoned with pounded garlic, extra-virgin
olive oil, & sage. Serves 4 with leftovers
(or 8 without)
Kosher salt & freshly ground black pepper
1 63/4- to 7-lb. boneless pork shoulder roast
1 large yellow onion, cut into 1/2-inch-thick rings 3 medium carrots, cut into sticks 1/2 inch wide and 2 to 21/2 inches long
10 cloves garlic, peeled
1 cup dry white wine Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl & rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches).
Cover & refrigerate overnight or for up to 3 days.

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