Slow-Roasted Pork Shoulder With Fennel, Onions, Teeny Tiny Potatoes And Garlic

1. 1

   Combine 1 tablespoon salt, 1 teaspoon pepper, rosemary and garlic paste in a small bowl and rub the mixture all over the pork.

2. 2

   Wrap pork tightly with plastic wrap, put it on a small tray and refrigerate overnight up to 2 days.

3. 3

   Remove the pork from the refrigerator and let it sit at room temperature for 1 hour before cooking.

4. 4

   Position an oven rack in the center of the oven and heat the oven to 300u00b0F.

5. 5

   Move the pork to a roasting pan, uncover the pork, place on the oven rack and roast until tender everywhere except the very center when pierced with a fork (about 3 hours).

6. 6

   Combine all vegetables, olive oil, salt, pepper and lemon zest into a mixing bowl. Add vegetable mixture, wine and water to the pan. Cover the meat (do not cover the whole roasting pan - only the meat) with the foil and continue to roast, stirring the vegetables occasionally, until the pork is completely tender (about 45 min - 1 hour more).

7. 7

   Remove the roast from the oven and place on a cutting board and cover with foil for 5-10 minutes.

8. 8

   Raise the oven temperature to 375u00b0F.

9. 9

   Cut the meat into thick slices and spread the slices out on the baking pan cut side down. Stir juice onto the meat to baste.

10. 10

    Return the pork to the oven and roast for another 5-8 minutes until slightly browned.

11. 11

    Remove the pan from the oven and plate the pork slices, along with potatoes, fennel and onions.

12. 12

    To make a table sauce for the meat, skim the excess fat from the juices. Place the roasting pan on the stove and add white wine. Scrape the pan with the spatula and reduce it until thick. Add butter at the end.

* Per serving · 4 servings · Values may vary.