Roast Pork Shoulder with Balsamic Shallots
- 1 ½ kilograms Pork shoulder (oven-ready, trimmed of fat)
- 1 tsp peppercorns
- 1 Tbsp Caraway
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 2 Parsnips
- 1 garlic clove
- 400 grams shallots
- 1 Tbsp vegetable oil
- 50 milliliters mild, dark balsamic vinegar
- 100 milliliters white wine
- 150 milliliters Beef broth
Preheat the oven to 220°C (approximately 425°F) convection. Crush 1 tablespoon salt, pepper, caraway seeds, allspice berries, clove and marjoram in a mortar. Rub the meat well with the spice mixture. Peel the parsnips and chop. Peel garlic and finely chop. Peel the shallots and cut in half.
Coat the bottom of a roasting dish with oil. Add parsley, garlic and shallots and place the meat on top. Place the roast on the second shelf from the bottom in the oven and cook for 20-30 minutes.
Pour in balsamic vinegar, wine and broth and reduce the temperature to 180°C (approximately 350°F). Cook for another 1 1/2 to 2 hours in the oven, occasionally basting with the meat juices and pouring in additional vinegar, wine and broth as needed. Season the sauce to taste. Cut the meat into slices and serve with the sauce and the shallots.