Slow-Roasted Herb-Crusted Pork Shoulder

Fall-apart tender pork shoulder coated in a herb crust, roasted low and slow until golden, served with roasted root vegetables.

Cuisine: European

Category: Beef

Prep: 20 minutes. Cook: 180 minutes.

Serves 6.

Ingredients

• 2 lbs (900 g) pork shoulder roast
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 4 oz (115 g), diced carrots
• 4 oz (115 g), diced parsnips
• 1/2 cup (75 g), chopped onion

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Pat pork shoulder dry with paper towels.
2. Step 2: Mix chopped rosemary, thyme, minced garlic, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
3. Step 3: Rub herb mixture evenly over the entire surface of the pork shoulder.
4. Step 4: Place pork shoulder in a roasting pan, fat-side up. Surround with diced carrots, parsnips, and chopped onion.
5. Step 5: Cover loosely with aluminum foil and roast for 3 hours, or until internal temperature reaches 195°F (90°C) and meat is fork-tender.
6. Step 6: Remove foil and roast for 30 minutes to crisp the crust. Let rest for 15 minutes before slicing. Serve with roasted vegetables.