This is hands down the tastiest pork recipe I’ve tried, other than some outrageous pork tacos out of a food truck at a beach town in Ontario. My lovely friend Tara passed along this recipe many years ago, and it has become a regular in my recipe roster each winter. It’s a perfect substitution if you’re looking to mix up your traditional roast beef dinner, and then, it gifts you with loads of leftovers to turn into pork tacos, a delicious soup or some pulled pork sandwiches. I urge you to add this to your list of dinner time recipes to try. Try it once, and you’ll be sold!
2 Tbsp salt and 2 tsp freshly ground pepper
6 1/2 – 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 1/2 inches long.
10 garlic cloves, peeled
1 C dry white wine
Combine 2 tbsp 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. Cover and refrigerate over night 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 degrees. 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 temperature to 375 degrees. 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 (but 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.
Original recipe found here Fine Cooking
Food Photography by: Rebecca O’Hara Photography