One of the best things almost agreement the best ways to ready something is the liberty to ignore them. This incredible garlic-studded, herb-rubbed, roasted pork shoulder recipe is a cracking illustration of how you lot tin live on rewarded for doing something "the wrong" way.For cooking pork shoulder, I unremarkably preach slow roasting, covered, using depression oestrus too long cooking times. The results are moist, falling apart, fork-tender succulence. Here, I wanted to play alongside textures a bit.
My innovation was a bowl of but prepared white beans, topped alongside a garlicky, crisp-edged, firm, pleasantly chewy pork, which would live on too thus live on topped alongside a sharp, vinegared cherry tomato plant too babe romaine chiffonade salad.
I wanted to concentrate the flavors of the pork too brand upward for whatever loss of wet yesteryear pairing it alongside the soft beans too juicy greens. So, I cooked the pork uncovered too at a higher temperature than usual. After chilling overnight, I sliced it into thick steaks too browned them well, inwards olive oil.
The cold, sour salad was a perfect condiment for the rich inwardness too every seize alongside teeth of this garlic-scented pork was a joy. I promise you lot give the recipe a attempt -- I intend this would brand for a wonderful, end-of-summer meal. Enjoy!
Ingredients:
3 1/2 lb pork shoulder roast
6 cloves garlic, halved
salt too fresh soil dark pepper to taste
1 tbsp olive oil
1 tbsp dried Italian herbs
1 tsp dried rosemary
cayenne to taste
cooked white beans
handful of babe romaine
handful of cherry tomatoes
3 tbsp ruddy vino vinegar
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