Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic
by Tasha DeSerio
This succulent roast with meltingly tender vegetables couldn't be simpler to make: just pop it in the oven in the morning, and let it cook slowly all day long. the result: meat with an amazing fall-off-the-bone texture.
Serves 4 with leftovers (or 8 without).
Kosher salt and freshly ground black pepper
1 6-3/4- 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 2-1/2 inches long
10 cloves garlic, peeled
1 cup dry white wine
Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches). Cover and refrigerate overnight or for up to 3 days.
Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
Position a rack in the center of the oven and heat the oven to 300°F. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4 to 4-1/2 hours. Add the onion, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.
Remove the roast from the oven and raise the oven temperature to 375°F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn’t be soupy.) Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes. Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.
Serving Suggestions
Serve the pork and vegetables with
Creamy Garlic Mashed Potatoes or
Garlicky White Beans.
nutrition information (per serving):
Calories
(kcal):
630;
Fat
(g):
29;
Fat Calories
(kcal):
260;
Saturated Fat
(g):
11;
Protein
(g):
75;
Monounsaturated Fat
(g):
13;
Carbohydrates
(g):
6;
Polyunsaturated Fat
(g):
3.5;
Sodium
(mg):
1090;
Cholesterol
(mg):
235;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 97
, pp. 50
December 31, 2008
user reviews
by ChrisP,
1/19/2009[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!
[original]
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.
by Andrea516,
4/6/2009I'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.
