smothered pork

well, i blew it and we went out for pizza on friday night. i had a pork shoulder in the fridge and i knew i needed to cook it yesterday or it would go bad. i wasn't feeling it at all. finally at around 2pm i rallied and got cooking. it turned out really yummy. here's what i did:

5-6 lb. pork shoulder roast (bone in)
1 large yellow onion, thinly sliced
8-10 garlic cloves, thinly sliced
1-2 T fresh rosemary, chopped
1 T fresh thyme, chopped
2 T veggie oil
1 stick butter (8 T)
1/2 c flour
4 cups stock (i used chicken)
juice from 1/2 lemon

preheat oven to 275. season pork generously with salt and freshly ground pepper. let stand at room temp for about 30 minutes.

combine the onion, garlic, rosemary and thyme in a large bowl.

heat veggie oil in a large dutch oven or stock pot with a lid that will fit in your oven. add the pork and sear until all the sides are a nice crispy brown. transfer the meat to a plate.

melt butter in dutch oven. stir in the flour. cook for 1-2 minutes. add onion mixture and stir until well coated. slowly add the chicken broth. bring to a simmer, stirring constantly.

return the pork (and any accumulated juices) to the pan. cover and put in the oven for about 3 hours. baste the pork hourly. once it's done, remove the pork from the sauce and set aside. while it rests, reduce the sauce until it's super thick and coats the back of a spoon (you may need to scrape fat from the top). add the lemon juice and stir well.

I served it with plain egg noodles and sauteed garlic and kale. the sauce is excellent on top of the pork and noodles. both of my boys ate it up! i actually really enjoyed it too. just had left overs on a sandwich.

now, to plan for this week...