Pork shoulder is a piece of meat that is at once delicious and economical. With a heartily fragrant herb blend in hand, it’s pretty much impossible to fail with this recipe.
- 1 pork shoulder (4 lb)
- 4 cloves garlic
- 2 Tbsp salt
- Pepper, to taste
- 2 Tbsp Provençal herbs for pork and veal
- 1 carrot
- 1 onion
- 1 stalk celery
- 2 Tbsp olive oil
- ½ cup water
- ½ cup white wine
Preheat oven to 375 °F.
Slice the garlic into strips.
With a small, pointy knife, make several incisions around the pork. Insert a strip of garlic into each incision.
Salt the pork and rub the herbs all over.
Cut the vegetable into 2 inch pieces and place them in a roasting pan.
Place the pork roast over the vegetables, cover with olive oil and put it in the oven.
Cook for about 1 hour 45 minutes.
Add the wine and water to the roasting dish and return to the oven for around 15 minutes.
Let stand 15-20 minutes before slicing.