Pork shoulder, also called Boston butt, is one of the uncelebrated stars of the meat case. After cooking, refrigerate the meat and vegetables separately from the liquids, then skim off the fat, and reheat. Serve with cauliflower mashed potatoes.
|1||boneless pork shoulder or
Boston butt (4½ to 5 pounds)
|Olive oil (for sprinkling)|
|Salt and pepper, to taste|
|2||tablespoons olive oil|
|5||large carrots, cut into 2-inch lengths, large pieces halved lengthwise|
|1||Spanish onion, halved and
|2||cloves garlic, chopped|
|1||cup dry white wine|
|Extra sprigs fresh rosemary
1. Set the oven at 325 degrees.
2. Remove the netting from the pork, if necessary. If the meat starts to fall into two or three pieces, cut along the natural lines to separate the pieces. Sprinkle the pork all over with oil, salt, and pepper.
3. In a flameproof casserole large enough to hold the meat comfortably, heat 2 tablespoons olive oil over medium heat. Set the meat in the pan and brown for 3 minutes without disturbing. Turn and brown the other sides for 3 minutes. Remove from the pan.
4. Tilt the pan and remove all but 1 tablespoon fat. Add the carrots, onion, garlic, and rosemary. Cook, stirring often, for 10 minutes. Pour in the wine and water. Cook, scraping the bottom of the pan to remove the sediment. Return the meat to the pan and bring the liquid to a boil. Cover the pan and transfer to the oven. Cook for 1½ hours, turning once.
5. Uncover the pan and continue cooking for 1 hour, turning once, or until the meat falls off when it is picked up with a fork, and the edges are beginning to caramelize. Total cooking time is 2½ hours.
6. Remove the meat and vegetables from the pan and transfer to a container. Tip the liquid into another container. Cool; refrigerate overnight.
7. Skim off and discard the fat from the liquid. Cut the meat into 5-inch chunks. Return the meat, vegetables, and liquid to the pan. Set over high heat and bring to a boil.
8. Simmer for 15 minutes or until the meat is heated through. Serve the meat and vegetables with the cooking juices. Sprinkle with rosemary. Sheryl Julian