Pork Shoulder with Vegetables

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Pork Shoulder with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 20 min.
Ready in
How healthy are the main ingredients?
lemonrosemarythymegarlicsaltMushroom

Ingredients

for
4
Ingredients
28 ounces
Pork shoulder (without the rind)
2
organic lemons
2 sprigs
rosemary (finely chopped)
5 sprigs
thyme (finely chopped)
2 cloves
garlic (finely chopped)
3 tablespoons
1 tablespoon
peppers (freshly ground)
grease (for the roaster)
5 cups
Mixed Mushrooms (i. e. , porcini, chestnuts, brown caps, field mushrooms, chopped)
2 tablespoons

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.