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Cook The Issue #97

Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic

By Pielove, member

January 26th, 2009

This roast pork was excellent, but I prefer the version promulgated on Cook's Talk, which cooks at 250 for 8 hours-- the longer, slower cooking produces better connective tissue breakdown.  However, the addition of the veg, wine and water is really excellent.  I used white vermouth for a real flavor boost.  Now i'm looking forward to trying the variations, as we have a lot of leftovers!

posted in: Gallery, Cook the Issue 97
Comments (2)

Pielove writes: Thanks, MarvelousKT-- white vermouth does make a good sub and I usually have a bottle in the fridge, so I don't have to open a new bottle of wine. Posted: 2:02 pm on January 27th

MarvelousKT writes: Love the vermouth idea! I think that's a great excuse to make it again soon - testing purposes only :-) Posted: 12:09 pm on January 27th

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Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.