heritage foods
 
Café Rouge Slow-Cooked Pork Shoulder by Chef Rick Debeaord

Ingredients

1 Half Bone-in Boston Butt Piece from Heritage Foods
4 bunches each of fresh parsley, cilantro and sage
4 yellow onions sliced thin
Half cup dry white wine
Quarter cup red wine vinegar
6 cloves garlic
Half cup extra virgin olive oil
Salt and Pepper

 

Directions

  1. Season pork generously with salt and pepper.
  2. Place all the remaining ingredients, except onions, in a food processor until a smooth paste forms.
  3. Toss onions with herb paste. Smear paste over entire shoulder; tie up with butcher twine. Cover and refrigerate for two days.
  4. An hour before roasting, start preheating the oven to 400 degrees. Place shoulder in a large, deep pan and roast 20 minutes, covered. Lower oven temperature to 300 degrees and continue roasting, covered for 2 hours and 40 minutes or more, until pork is very tender. Let rest at room temperature for 15 minutes before serving.

 
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