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Author Notes: A carnivore's dream-sweet and juicy meat, falling off the bone. Serve with sweet, flavor-infused seasonal veggies and fruit, which you'll roast in the same pan. Generally, calculate ~40 minutes per pound of meat when cooking at 350F. However, when cooking at a lower temperature, remember to increase the cooking time. —Mariya
- 4.5 pounds pork shoulder
- 2 teaspoons olive oil
- 1 large onion-minced
- 6 medium carrots-cut into 2 inch lozenges
- 4 medium sweet potatoes-medium dice
- 2 Granny Smith apples-each cut into 8 wedges
- 1 Anjou pear-cut into 8 wedges
- 1 cinnamon stick
- 1/4 cup fresh thyme leaves-minced
- 2 cloves garlic-minced
- 1/2 cup dried cranberries
- 1/3 cup Grand Marnier
- salt to taste
- pepper to taste
- 1/4 cup fresh parsley leaves-minced
- Trim any excess fat from the pork (you may leave as much or as little fat as you'd like; it adds a whole lot of flavor!); score the skin with your knife (by making a criss-cross pattern).
- On med-high heat, heat oil in a roasting pan; season pork, generously, with salt and pepper and brown on every side; once nicely browned, remove and set aside.
- Turn the heat down to medium and add onions, carrots, sweet potatoes, apples, pears, and cinnamon stick to the pan and coat in the fat; cook for 2 minutes.
- Add thyme, garlic, and cranberries and season with salt and pepper.
- Add Grand Marnier to the pan and bring to a quick simmer.
- Put the pork back into the pan, cover, and place into a 325F oven; cook for approximately 4.5 hours-turning the pork ~2-3 times (uncover for the last 25 minutes of cooking); oven temperatures vary-be sure the meat is extremely tender; the internal temperature should be 160F.
- Allow the meat to rest for 12-14 minutes before cutting. Sprinkle with parsley and serve with the fruit and veggies-which will absorb the flavor of the meat and be extremely aromatic.
- This recipe was entered in the contest for Your Best Roasted Pork Shoulder
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