Oven-Roasted Pork Shoulder

Name: Oven-Roasted Pork Shoulder
Total time: 7200 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 1 pork shoulder; 1 head garlic; 3 medium onions; 1 cup dry white wine (about 240 ml); 1 cup water (about 240 ml); 2 1/4 pounds tomatoes (about 1 kg); 1 1/8 pounds carrots (about 500 grams); 1 generous drizzle of extra virgin olive oil; 1 handful fresh oregano; Spicy yogurt curry sauce; Black pepper; Salt; For serving:; French fries, to taste; Fried red bell peppers, to taste

María Teresa Triñanes @TeresaTrinanes

La Coruña

Oven-Roasted Pork Shoulder

María Teresa Triñanes @TeresaTrinanes

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Ingredients

2 hours

Serves 8 servings

1pork shoulder
1 headgarlic
3medium onions
1 cupdry white wine (about 240 ml)
1 cupwater (about 240 ml)
2 1/4 poundstomatoes (about 1 kg)
1 1/8 poundscarrots (about 500 grams)
1generous drizzle of extra virgin olive oil
1 handfulfresh oregano
Spicy yogurt curry sauce
Black pepper
Salt
For serving:
French fries, to taste
Fried red bell peppers, to taste

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Steps

2 hours

1

Rub the pork shoulder with salt, black pepper, and the spicy yogurt curry sauce. If you don't like the sauce, you can use Dijon mustard instead.
2

Place the pork in a clay pot with the rest of the ingredients, cleaned, peeled, seeded, and diced.
3

Bake at 400°F (200°C) until the liquid starts to boil, then lower the temperature to 350°F (180°C) and roast for about three hours, turning the meat halfway through.
4

Remove the pot from the oven, transfer the pork shoulder to a serving dish, and blend everything left in the pot with an immersion blender to make a sauce.
5

Slice the meat crosswise and serve with French fries, fried red bell peppers, and the sauce.