Martian Food
Sep 18, 2015
The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n
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Slow-Roasted Pork Shoulder with Carrots, Onions, and GarlicActive time:30 minutes Must be seasoned and refrigerated the day (or up to 3 days) before cooking Start To Finish:6 hours, 30 minutes Mostly hands-off roasting in a slow oven; does not include time in refrigerator or coming up to room temperature before cooking. Difficulty:
Serving size: 8, or 4 if you want leftovers Source: Fine Cooking Pork, Fall/Winter , Family Favorites Add to Favorites Print Recipe |
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Ingredients:
freshly ground black pepper
1 7 lb. boneless pork shoulder roast
1 large yellow onion, cut into ½-inch-thick rings
3 medium carrots, cut into sticks ½-inch wide and 2½-inches long
10 garlic cloves, peeled and cut into wedges
1 cups dry white wine
Directions:
Mix 2 Tbs. kosher salt and 2 tsp. freshly ground black pepper in a small bowl and rub all over the pork. Put the pork in a large roasting pan, fat side up, cover and refrigerate overnight or up to three days.
Remove the pork from the refrigerator about 1½ hours before roasting. Preheat the oven to 300°F. Uncover the pork and roast until tender everywhere except the center when tested with a fork. Add the onion, carrots, garlic, wine, and one cup of water to the pan and return to oven. The pork is done when it is completely tender, about one hour more.
Remove the pork from the oven and increase the oven temperature to 375°F. Separate the pork into 8 to 10 large sections and return to the oven. If the pan appears dry, add some additional water. Roast at the higher temperature for about 15 minutes or until the newly exposed pieces appear crusty. Put the pork and vegetables on a serving platter, tent with foil, and let rest for twenty minutes. Remove the fat from the liquid in the pan and serve with the pork and the vegetables.
Serve with mashed potatoes.
Notes:
This is a very easy, mostly hands-off recipe that you can put in the oven on a Saturday or Sunday morning and basically forget about until close to dinnertime. Just don't forget to plan ahead and season it the day before. We always make enough for two meals; before refrigerating (or freezing) the leftover pork, shred it (we just use our hands) into bite-size pieces. Then, you can make Pork Ragu with Soft Polenta, or add barbecue sauce for pulled pork sandwiches and serve with cole-slaw.
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