Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic - FineCooking.com

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Cook The Issue #97
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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COOK THE ISSUE - FEBRUARY/MARCH 2009

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