This recipe is so easy but it always turns out beautifully, with such complexity of flavours, due to the fact that it slowly simmers away for hours while all of the flavours meld. I had a Berkshire pork shoulder from Cumbrae Farms, which is perfect for this recipe as Berkshire pork has a much higher fat content than supermarket pork. If you can find it, it is always worth the extra dough!
Slow Roasted Pork Shoulder with Rosemary and Garlic
4 lb Pork Shoulder
2 heads garlic
large bunch rosemary
1.5 cups white whine, separated
freshly ground black pepper
1 large onion, cut into 1/4 inch rings
3/4 lb carrots, peeled and cut into 1 inch pieces
2 lbs baby or new potatoes
2 T flour
Heat oven to 300 degrees. Pour about 1 T olive oil into bottom of dutch oven. Break up heads of garlic and place on bottom of dutch oven, with 1/2 of rosemary. Season pork shoulder well with salt and pepper. Place pork in dutch oven and cover with remaining garlic and rosemary. Pour 3/4 cup of wine over pork.
Cover pork with aluminum foil and then place lid of dutch oven over the foil. Roast for 5 hours. Remove pork from oven. Place vegetables and potatoes in dutch oven with pork. Season vegetables. Replace foil and lid. Roast for 1 1/2 hours longer, stirring vegetables a couple of times during this time.
When pork is done, remove pork to serving plate, tent with foil and set aside to rest. Remove vegetables and potatoes from oven and place on a baking dish. Turn on broiler of oven and broil vegetables for 5-10 minutes to give them a golden/brown colour.
Meanwhile, prepare sauce for roast: separate pan liquids from fat using a gravy separator. Pour pan drippings back into dutch oven. Combine with flour until smooth. Heat over medium high heat until very thick. Add remaining wine, bring to boil and boil sauce until clear. Season with salt and pepper.