My Recipe Box
Cook The Issue #97

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

By beccaporter, member

January 9th, 2009

I am accepting the challenge for Feb/Mar. The second I saw this pork recipe I knew I had to make it. I always love recipe that include new recipes for leftovers. This pork killed me while it was cooking. It smelled so good. I love the way it is fall apart tender, and the vegetables were delicious on the side. Excellent recipe, I can't wait to make the next recipe!

Recipe Used: slow roasted pork with carrots, onions, and garlic

posted in: Gallery
Comments (3)

beccaporter writes: It was a boneless shoulder. Posted: 3:39 pm on January 12th

FromMyTable writes: I made this this weekend also - did you use a boneless roast (like the recipe calls for) or a bone-in? I kept the same cooking time (on the low end of the time range) and my bone-in shoulder came out great. Posted: 11:21 am on January 12th

Sheri writes: This one is next up for me. Pork shoulder is by far my favorite cut of meat~ Posted: 11:26 pm on January 9th

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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.