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