Embark on a culinary adventure with free-range pork shoulder—a versatile delight that seamlessly combines ethical sourcing with exceptional flavor. Our free-range pork shoulder, thoughtfully selected from contented pigs raised in open spaces, embodies our unwavering commitment to sustainable farming practices. Discover the world of free-range pork shoulder and encounter a unique, nutrient-rich cut that harmoniously marries delectable taste with environmental responsibility.
Recipe: Slow-Roasted Pork Shoulder
- 4-5 pounds pork shoulder, bone-in
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- Salt and black pepper, to taste
- 1 cup chicken or vegetable broth
- 1 onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
Preparing Pork Shoulder:
- Preheat your oven to 325°F (163°C).
- In a small bowl, combine minced garlic, chopped rosemary, thyme, sage, olive oil, salt, and black pepper to create a fragrant herb paste.
- Rub the herb paste all over the pork shoulder, ensuring it’s evenly coated.
Cooking Pork Shoulder:
- Place the sliced onion, chopped carrots, and celery in the bottom of a roasting pan.
- Set the seasoned pork shoulder on top of the vegetables.
- Pour the chicken or vegetable broth into the pan.
- Cover the roasting pan tightly with aluminum foil.
- Roast the pork shoulder in the preheated oven for approximately 3-4 hours, or until the meat is fork-tender and easily pulls apart.
- Remove the foil and increase the oven temperature to 450°F (232°C).
- Return the pork shoulder to the oven for an additional 15-20 minutes, allowing the skin to crisp and brown.
- Once done, let the free-range pork shoulder rest for a few minutes before slicing or shredding.
- Serve hot with the roasted vegetables and pan juices, accompanied by your favorite sides like mashed potatoes and steamed greens, to create a memorable meal.