A delicious, impressive and cost-effective alternative to more expensive beef roasts and whole turkeys. Slow-cooking ensures a succulent roast that melts in your mouth!
Hands on time: 45 minutes
Total Time: 10 hours 45 minutes
Makes: 12 servings
Retsept
- 2 tbsp sea salt
- 2 tbsp granulated sugar
- 1 ½ tbsp freshly cracked black pepper
- 8 lb boneless pork shoulder roast
- 2 onions, peeled and sliced into thick rounds
- 2 carrots cut into thick rounds
- 1 cup dry white wine
- 1 cup vegetable/chicken stock
- ¼ cup cornstarch
- ¼ cup water
Valmistamine
Preheat oven to 250F (121 C).
In bowl, stir together salt, sugar and black pepper until thoroughly combined. Sprinkle over all sides of pork roast; patting to coat. In deep pan (at least 3 inches), arrange onions and carrots. Set roast on top. Place into oven and roast until meat shreds with ease and thermometer inserted into centre of roast reads at least 200F (93C), about 9-10 hours. Tip: Do not open oven during this time – a corded digital probe thermometer that can be inserted at the beginning of cooking is ideal.
Move roast and vegetables to another pan, tent with foil and rest for 30 minutes before slicing or shredding.
Meanwhile, remove liquid fat from top layer of pan juices. Tip: a fat separator measuring glass makes this easy. Add pan juices to medium pot along with white wine and stock. Bring to a boil over high heat and reduce to a simmer. Whisk together cornstarch and water. Whisk into sauce and cook until thickened. Taste and adjust seasoning, if needed.
Slice or shred pork, arrange onto platter along with carrots and onions. Serve with sauce and your favourite traditional holiday side dishes.
Make-ahead tip: Consider cooking this overnight on the eve of a holiday dinner. The roast will stay warm for several hours if covered in foil and thick bathroom towels. Slice or shred before serving and reheat gently as needed.
While you're here, click below to learn more about Paul's chef journey on EstoCast podcast!
