Pork Shoulder with Vegetables
ready in 2 h. 20 min.
- 28 ounces
Pork shoulder (without the rind)
- 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
Preheat the oven to 240°C | 475F | gas 9. Wash the meat and pat dry.
Wash one of the lemons under hot water. Remove the zest and squeeze out the juice.
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.
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.
Rinse the remaining lemon under hot water and slice.
Lower the heat to 190°C | 375F | gas 5. Continue roasting for a further 1 - 1 1/2 hours until done.
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.