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

Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 large yellow onion, cut into ½-inch-thick rings
  • 1 cup dry white wine
  • 1 6-¾- to 7-lb. boneless pork shoulder roast
  • 3 medium carrots, cut into sticks ½ inch wide and 2 to 2-½ inches long
  • 10 cloves garlic, peeled

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 ...

View full recipe at Fine Cooking

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