Garlic-Rubbed Pork Shoulder with Spring Vegetables

Name: Garlic-Rubbed Pork Shoulder with Spring Vegetables
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp aged balsamic vinegar; 24 mediums 24 whole baby carrots or 4 medium carrots, sliced 1/4 inch thick; 6 servings Freshly ground black pepper; 473 milliliters pounds fava beans, shelled or 2 cups frozen shelled edamame; 8 larges garlic cloves, smashed and peeled; 2 Tbsps ground coriander; 3 Tbsps mixed chopped herbs, such as parsley, chives and tarragon; 6 servings Kosher salt; 118 milliliters extra-virgin olive oil; 2 Tbsps chopped oregano; 2 kilograms fresh English peas, shelled, or two 10-ounce packages frozen peas; 3 kilograms butterflied boneless pork shoulder; 2 Tbsps chopped thyme; 2 Tbsps unsalted butter

Garlic-Rubbed Pork Shoulder with Spring Vegetables is a gluten free main course. This recipe serves 6. One portion of this dish contains about 89g of protein, 48g of fat, and a total of 1043 calories. 1 person found this recipe to be yummy and satisfying. A mixture of thyme, butter, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Spring event. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

With the side of a large knife, mash the garlic cloves with 1 tablespoon of kosher salt to make a coarse paste.

Ingredients you will need

Whole Garlic Cloves

Kosher Salt

Equipment you will use

Knife

Transfer the paste to a small bowl. Stir in the coriander, thyme, oregano, 1 tablespoon of salt, 2 tablespoons of coarsely ground black pepper and 1/2 cup of the olive oil until incorporated.

Ingredients you will need

Coarsely Ground Black Pepper

Coriander

Olive Oil

Oregano

Thyme

Salt

Equipment you will use

Bowl

On a work surface, rub the garlic-herb oil all over the butterflied pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. Roast the pork for 40 minutes. Reduce the oven temperature to 300 and roast the pork for about 2 hours and 20 minutes longer, until an instant-read thermometer inserted in the center registers 16

Ingredients you will need

Garlic

Pork

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

Meanwhile, bring a large saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the fava beans and boil until the skins loosen, about 2 minutes. Using a slotted spoon, transfer the favas to a work surface; peel off and discard the tough skins and transfer the favas to a bowl. Alternatively, boil the frozen edamame for 2 minutes and transfer to a bowl.

Ingredients you will need

Fava Beans

Edamame

Equipment you will use

Slotted Spoon

Bowl

Add the carrots to the saucepan and boil until tender, about 4 minutes. Using a slotted spoon, transfer the carrots to the bowl.

Ingredients you will need

Carrot

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Add the peas and cook until tender, about 2 minutes; if using frozen, boil just until hot, 30 seconds.

Ingredients you will need

Peas

Drain the peas and transfer to the bowl.

Ingredients you will need

Peas

Equipment you will use

Bowl

In the same saucepan, melt the butter in 1 tablespoon of the olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the 3 tablespoons of chopped herbs.

Ingredients you will need

Salt And Pepper