Oven-Roasted Pork Shoulder

Name: Oven-Roasted Pork Shoulder
Total time: 14400 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1 pork shoulder, about 9 lbs (4 kg); 4 cloves garlic; 1 onion; 2 carrots; 1/2 red bell pepper; 1/2 green bell pepper; Fresh parsley; Oregano; Thyme; 1 teaspoon sweet and hot paprika, mixed; Extra virgin olive oil; 1 cup dry white wine (such as Albariño); Salt

Juan Cannas @Cannas_1962

Pontevedra

A very traditional dish from Canary Islands cuisine, this is also a classic holiday meal that’s a must-have in many homes at Christmas.

Juan Cannas @Cannas_1962

Pontevedra

A very traditional dish from Canary Islands cuisine, this is also a classic holiday meal that’s a must-have in many homes at Christmas.

Saved

Ingredients

4 hours

Serves 6 servings

1pork shoulder, about 9 lbs (4 kg)
4 clovesgarlic
1onion
2carrots
1/2red bell pepper
1/2green bell pepper
Fresh parsley
Oregano
Thyme
1 teaspoonsweet and hot paprika, mixed
Extra virgin olive oil
1 cupdry white wine (such as Albariño)
Salt

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Steps

4 hours

1

Preheat the oven to 430°F (220°C), using both upper and lower heat. Score the pork shoulder skin in a crosshatch pattern, rub it with olive oil and salt, and place it skin-side up in a roasting pan with a little olive oil on the bottom. Roast for about 15 minutes, then flip the shoulder and roast for another 15 minutes.
2

After that, remove the pan from the oven and add the quartered onion, sliced bell peppers, sliced carrots, the cup of wine, lightly crushed garlic cloves with skin, the paprika, and the herbs. Return to the oven, lower the temperature to 340°F (170°C), and roast for about three hours. Occasionally baste the pork with its juices, and add water if the pan starts to dry out.
3

When done, remove from the oven and let the pork rest for about 5 minutes on a carving board. Pass the vegetables through a food mill or blend them, then transfer to a small saucepan and simmer for a few minutes to reduce to your desired sauce consistency.
4

Carve the meat against the grain and serve with the sauce. Enjoy!