Great Recipe! The depth of the pork flavor is wonderful. The roasted caramelized onions divine. Definitely a keeper.
O...M...G. This is good. Have made it several times. Next time will make two. Loved the leftovers with poached eggs and hash. Also good eaten straight from the fridge.
This is a wonderful & easy recipe. I also reduced the salt and added more veg. It's great served with the garlic mash (and yes, the garlic mash needs all the garlic it calls for) or roasties. We make this frequently - especially when pork shoulder is on sale :)
Loved this recipe. I did reduce the salt and also rubbed with sage. The secret is cooking it long enough...Amazing flavor.
Not an amazing recipe by itself. I think you have to turn it into ragout or use it in a burrito.
Amazing! so few ingredients yet amazing flavor. I use a bone in as well to add flavor and like the way it pulls off bone
Every time I make this recipe I can't believe how easy and delicous it is. I used a bone-in pork shoulder and adjusted the cooking time accordingly. Doubling the vegetables is a good idea. I served it with the garlicky white beans and the potato gratin from Fine Cooking
So good. I added potatoes and would probably cut back on the salt a bit, but so good.
Wonderful. Very easy to prepare and flavorful. I added fresh rosemary and also, as suggested, more carrots and onion. The ONLY critique I have is that it was a little too salty for our taste. I would reduce or omit the salt somewhat and just use a nice herb rub with pepper. Pork is naturally salty. I prepared the suggested Creamy Garlic Mashed Potatoes which was perfect with the root vegetables. I will prepare this again, no doubt. Ummm...
this is a wonderful recipe - we have made it several times since it appeared in the magazine. i also increase the carrots and onions. we love the leftovers prepared according to the accompanying pork ragout recipe and served over the soft polenta from the same recipe. i never was a huge fan of polenta until i made it this way - delicious!
I've made this a few times now. Easy and meltingly flavourful. I also try to buy as lean a pork shoulder as possible, and it still turns out very tender.
Totally wonderful and super easy. We are absolutely putting this into rotation. I added 3 onions, at the beginning, a tiny bit of thyme and rosemary, because I had them, and probably tripled the carrots. This was so well loved there were people 'doing the dishes' (picking at the pan before I managed to put the leftovers away).
Rick is over there still moaning about how good it is. I came home from work at lunch to put it in the over, but next time I'll put it in before I leave in the morning. The roast was only about 5 lbs, but it got better and better, best at least 7 hours later.
I added a full 1 lb bag of baby carrots, 1 lb of mushrooms and next time I'd add some potatoes, and half hour before finishing, some green beans.
I cooked it on a rack, thinking there would be fat, but there were no fat drippings. (I used a pork shoulder bone roast)
This is a great recipe. Perfect for entertaining. The result was tasty and tender and I only had one problem...I should have done a much bigger roast! My guests loved it and wanted the recipe dammit. I just added one thing. To the oil, salt and pepper I added a mashed up stock cube and then rubbed the mixture all over the joint and left it to rest as per the recipe.
Just made this today for the second time. I can't believe I forgot to rate it before. What an excellent recipe! I remember there were not enough vegetables the first time, so I doubled the carrots and onions. I used a bone in shoulder and got the same great results. I think I will try Chris' suggestion for carnitas with the leftovers.
[Edit on 5/5/09] We did this recipe again and I made pork for mexican burritos (aka carnitas) with the leftovers this time. I used cider vinegar, chili powder, cumin, salt and black pepper and warmed the pulled pork with the spices in a pot. Served it up with large flour tortillas, some warmed leftover rice, some black beans, salsa, cilantro and queso blanco (Monterrey Jack would also work) - they were marvelous!
I wound up using 6.5 lbs of large cut 'country style ribs' which was more or less a boned shoulder which I bought from a large warehouse store with good meat quality. I roasted in a large pan for about 3 total hours since the meat was in 5-6 smaller chunks. This was absolutely wonderful. Leftovers from this recipe, as described in the magazine, were used in pulled pork sandwiches with a Carolina vinegar sauce and a pork ragu. Great recipe with great value - this recipe and those derived from it made at least 12-14 good quality, delicious meals.
This was fabulous! I made this just for me and my husband and we enjoyed all the other recipes using the leftovers. Made great pork tacos too.
I've made this twice, once with organic pork shoulder, the second with more mundane piece of meat. The more expensive meat was better, but even the second one got raves. I added small yukon gold potatoes for a pretty effortless result. Yum. Also, the second time the meat came tied with a"grid" type of string, and I should have cut it off at the beginning. When it was almost done, getting the string off sacrificed some good brown bits. Next time I'll know better. Have done the leftovers with organic polenta, pretty wonderful. This roast and a great salad is terrific entertaining food, simple, no fuss, delicious.
Excellent, never did get to use the meat in any of the other recipes as it was so good. Spent a month trying to remember where I had found the recipe. Found it today and have placed this in my favorite file so as to have available for the future
I've made this twice already and both times it turned out excellent and it's very addicting. I added additional carrots the second time because those were so tasty as well. Both times we had left-overs so I made the pulled pork sandwich recipe with cabbage, caper and herb slaw that's on this site and they turned out great as well.
Excellent, full of flavour. Recipe has been added as a family favourite.
I could not find the boneless pork shoulder so I am not sure I used the right cut. I used bone-in pork shoulder - it had a ton of fat and sinew that was hard to cut away and cook away. So the finished meal did not present well - even in a rustic cut way. The taste was delicious but rather heavy and so it was much better the next time as stew with polenta. Does anyone have another meat cut suggestion - was I supposed to use pork shoulder loin/
Just finished the roast pork. May seem strange but I did make this for just my husband and myself as we like the idea of having quick meal ingredients in the freezer. I am looking forward to the meal with the soft polenta for next week. Later this week, we will do the pork sandwiches. My only complaint is the amount of salt. It made the juices and the vegetables too salty so if you are not a salt lover, you may want to reduce the amount of salt.
Absolutely delicious. The only thing different I did was added more carrots.