Slow Roasted Pork Shoulder

 

Ingredients:

1		Bone In, Skin On, Fresh Pork Picnic Shoulder (6-7 Lbs)
1		Whole Garlic Head
1	Tbl	Salt
1-1/2	Tsp	Oregano
1	Tsp	Dried Thyme
½	Tsp	Black Pepper
1		Medium Onion, Peeled And Thinly Sliced
1		Carrot, Peeled And Sliced
1	Cup	Cream Sherry Or Oloroso Sherry
4	Cup	Chicken Broth
1-1/2	Tsp	Sherry Or Balsamic Vinegar

Directions:

Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8 deep cuts about 1” apart. Separate and peel garlic cloves. Place the garlic, salt, oregano, thyme and pepper into a blender or food processor, Rub the garlic mixture all over the roast. Set roast, skin side up, on a rack in an oiled 9 x 13” pan. Roast in a 450º oven until deep brown, about 5 minutes. Remove pan from oven and spread the onions and carrots around the roast. Pour ¼ cup sherry and 2 cups of broth into pan. Baste pork with pan juices. Reduce oven to 225º and bake until a thermometer inserted in center of thickest part of pork reads 170º to 175º, 6-8 hours.

Let sit3 0 minutes before slicing

(Low heat cooking produces a succulent pork shoulder)

 

Yields

10-12 servings