Slow Roasted Pork Shoulder with Carrots and Fresh Herbs

Pairs Well With

Serves 4-6


2 1/2 pounds pork shoulder roast, tied, trimmed of excess fat and seasoned well with salt and pepper

4 cloves garlic, peeled and finely chopped

1 teaspoon fresh thyme leaves, minced

1 teaspoon fresh oregano leaves, minced

1 sprig of rosemary, leaves removed and finely chopped

6 fresh large sage leaves, finely chopped

2 tablespoons extra virgin olive oil

4 shallots, peeled and thinly sliced

12 whole baby carrots, cleaned with stems removed

1/3 cup Pedroncelli Zinfandel


Preheat oven to 275 F.

Mix the herbs and garlic in a small bowl.

Rub the herb mixture evenly over the pork and into the crevices.

Put the pork in a roasting pan. Roast uncovered for 90 minutes.

Meanwhile, toss olive oil, carrots and shallots in a large bowl.

After 90 minutes, add the carrots and shallots to the pan and pour the Zinfandel over the pork.

Cook for an additional 90 minutes.

Remove from the oven and let rest for 15 minutes.

Slice the pork and serve with carrots and drizzle with the pan juices. Add mashed potatoes for a more hearty dinner.