Recipes
Second course
Roast
Slow-roasted pork shoulder with fennel, onions, teeny tiny potatoes and garlic

Slow-roasted pork shoulder with fennel, onions, teeny tiny potatoes and garlic

Roast

Roasting

This is a recipe inspired by Fine Cooking (recipe by Tasha DeSerio). Low heat slow cooking in the oven makes the meat so tender. After several tryouts from the original recipe, I made altered the recipes to keep the meat moist. This is my third time to cook the pork shoulder from this recipe and I think I made the final version and keep it forever. Note:
 • The original recipe is called "Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic".
 • It calls for a 7-lb pork shoulder but that is not a practical for smaller households. I used a tiny 2.5lb pork roast.
 • I marinated the meat with garlic and rosemary (not just salt and pepper).
 • I added fennel and potatoes into the vegetable mix, and omitted the carrots.
 • I added olive oil, salt, pepper and lemon zest to give more flavor to the vegetables.
 • I decided to cover the meat at the second roasting with foil. Without foil at this stage, the meat gets too dry.
 • The original recipe does not rest the meat before separating (cutting) the pork. It will be more moist if it rests before cutting the meat.
 • The original recipe uses the tongs to separate the pork instead of cutting it with a knife. I tired both ways but I prefer cutting with a knife.
 • The original recipe browns the meat during the last roasting, but it makes the pork too dry. I put the pork back into the oven only until it was warm with very little browning.
 • The original recipe suggests serving the juice without reducing but I found it to be too thin. I added more wine and scraped the pan, reduced the mixture and added butter at the end to make it silky smooth.