Pork Shoulder with Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 28 ozs Pork shoulder (without the rind)
- 2 organic lemons
- 2 sprigs rosemary (finely chopped)
- 5 sprigs thyme (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 3 Tbsps olive oil
- 1 Tbsp fennel seeds
- salt
- peppers (freshly ground)
- grease (for the roaster)
- 5 cups Mixed Mushrooms (i. e. , porcini, chestnuts, brown caps, field mushrooms, chopped)
- 2 Tbsps Cranberry jam
Preparation steps
1.
Preheat the oven to 240°C | 475F | gas 9. Wash the meat and pat dry.
2.
Wash one of the lemons under hot water. Remove the zest and squeeze out the juice.
3.
Mix together the oil, lemon juice, chopped herbs, lemon zest, garlic, fennel seeds, salt and pepper. Rub the mixture over all sides to evenly coat the meat.
4.
Place the meat in a greased roasting pan in the preheated oven. Roast for 10-15 minutes turning occasionally, until the meat is golden brown on all sides.
5.
Rinse the remaining lemon under hot water and slice.
6.
Lower the heat to 190°C | 375F | gas 5. Continue roasting for a further 1 - 1 1/2 hours until done.
7.
25 minutes before the end of the roasting time add the mushrooms, jam and lemon slices to the pan. Serve the roast together with the mushrooms and lemon slices on a serving platter.
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