Slow-Roasted Pork Shoulder with Carrots, Onions and Garlic
Jay came for a late dinner tonight. I couldn't get my act together and got the roast in the oven kind of late, so we didn't eat until almost 8:30. I love pork shoulder. By far my favorite cut of meat. This would have been better if I would have lowered the oven temp a little more and let it cook another hour. It wasn't pull-apart tender like it should be. Still good, though. Jay and Larry loved the escarole. I wasn't crazy about it. I like escarole in soups but not like this.
The tart is beautiful and different. Love the crust and the custard filling, but the oranges are too juicy. I tried to drain them as much as possible but still too much juice seeped into the custard.
- Slow-Roasted Pork Shoulder with Carrots, Onions and Garlic (Fine Cooking #97, February 2009, p. 50)
- Sautéed Escarole with Raisins, Pine Nuts & Capers (Fine Cooking #97, February 2009, p. 16)
- Smashed Potatoes with Horseradish Créme Fraîche (Fine Cooking #82, December 2006, p. 46)
- Orange & Brown-Butter Tart (Fine Cooking #97, February 2009, p. 46)
Wine: Four Vines 2005 Biker Zinfandel (Paso Robles, California). Good but not spectacular.
I'm really looking forward to making that pork.
The recipe says to salt and pepper the pork and let it sit overnight. I didn't do that but I wonder if it would have been better if I had. Still, pork shoulder is so incredibly flavorful, all it needs is some low and slow cooking and it's excellent.
Maybe that tart had some problems, but it made for a great picture. I want to do that pork too. It looks like a good Sunday dinner (that will provide some easy follow-up weeknight dinners) And now I'll know it should be started on Saturday night because that's precisely the direction I would overlook until it was too late.