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
Ingredients
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4.5 pounds
pork shoulder
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2 teaspoons
olive oil
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1
large onion-minced
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6
medium carrots-cut into 2 inch lozenges
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4
medium sweet potatoes-medium dice
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2
Granny Smith apples-each cut into 8 wedges
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1
Anjou pear-cut into 8 wedges
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1
cinnamon stick
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1/4 cup
fresh thyme leaves-minced
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2
cloves garlic-minced
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1/2 cup
dried cranberries
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1/3 cup
Grand Marnier
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salt
to taste
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pepper
to taste
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1/4 cup
fresh parsley leaves-minced
Directions
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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).
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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.
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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.
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Add thyme, garlic, and cranberries and season with salt and pepper.
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Add Grand Marnier to the pan and bring to a quick simmer.
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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.
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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.
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