Garlic Studded Pork Shoulder

1. 1

   For the pork: Preheat the oven to 325 degrees F.

2. 2

   Sprinkle the shoulder liberally on all sides with salt and pepper.

3. 3

   Truss the roast by taking butcher's string and tying one string tautly lengthwise and 4 shorter strings widthwise (about 1 1/2 inches apart).

4. 4

   Place the roast fat-side up.

5. 5

   With a paring knife, make several small incisions into the fat.

6. 6

   Cut the rosemary sprigs into 1-inch segments.

7. 7

   Place the sliced garlic and rosemary into each incision.

8. 8

   Scatter the chopped onion, carrots and celery in the bottom of a heavy-bottomed roasting pan.

9. 9

   Then set the shoulder on top of the vegetables and add 1 quart of water.

10. 10

    Place into the oven and roast until the pork registers an internal temperature of 155 degrees F on a meat thermometer, about 2 1/2 hours.

11. 11

    Let the meat rest for 10 to 15 minutes before you serve it.

12. 12

    Make a pan gravy, or reserve the pan juices and vegetables for another use.

13. 13

    For the pan gravy: Take the roast out of the pan and whisk the flour into the pan drippings.

14. 14

    Add 2 cups water, stirring often over medium heat, until the flour is incorporated.

15. 15

    Simmer 20 minutes, and then add salt and pepper to taste.

16. 16

    Strain through a fine sieve.

* Per serving · 4 servings · Values may vary.