Friday, March 19, 2010
The Flaming Chef Finally Talks About Food
The night before last, Dr. Snickerdoodle and I shared with our guest a dry-roasted pork shoulder which is super easy to make.
1. Just rub the outside of the roast with crushed garlic, thyme, sage, rosemary, salt and fresh ground pepper.
2. Let the roast marinate for at least twenty minutes (in the fridge of course) but overnight is even better.
3. Brown on all sides (about 2 min. per side) in a hot pan, then roast the shoulder in a preheated 350° oven for 2 and a half hours.
The fat will be melty and yummy and the meat will be falling apart and tender.
This roast goes equally well with sweet potatoes, mashed potatoes or any root vegetable. Broccoli, spinach, asparagus or a simple, green salad are all lovely accompaniments.
For a wine recommendation, Wicker Parker has a charming review of some Oregon Pinot Noirs that, I think, would go great with pork and they won't break the bank.
(image from coolrain)