Roasted pork shoulder & vegetables is a classic combination that I particularly enjoy in the winter. With a big enough pork shoulder the recipe below is wonderful for entertaining. Aside from the initial preparation of the pork and veggies there is not much to do while the roast is in the oven, leaving you plenty of time to enjoy your company.
Roast Pork Shoulder & Vegetables
(adapted from Lidia Bastianch)
5 to 7 pound bone-in pork shoulder
1-1/2 teaspoons coarse sea salt
2 tablespoons extra-virgin olive oil
2 medium onions, peeled and chopped in 1/2-inch pieces
8 medium carrots, peeled and cut into 1/2-inch chunks
2 medium leeks (including green trimmings) rinsed, split and chopped, 1/2-inch pieces
5 celery stalks and leaves, rinsed and cut in 1/2-inch pieces
1 teaspoon whole black peppercorns
6 whole cloves
1 tablespoon fresh rosemary sprigs, stripped from the branch, packed to measure
2 large bay leaves
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 cups dry white wine
3 cups chicken stock or water (I used a combination)
Arrange a rack in the middle of the oven and preheat to 400 degrees.
Rinse and dry the roast; leave the entire layer of fat on the top. Sprinkle salt on all sides and rub all over with olive oil. Set the roast fat side up in the center of a pan.
Scatter all the chopped vegetables and seasonings around and toss everything together with the 3 tablespoons of olive oil. Add the white wine and 2 cups or more broth (or water) into the side of the pan so the cooking liquid is 1-inch deep, coming well up around all the vegetables.
Set the pan into the oven and roast for an hour. After an hour stir the vegetables and rotate the pan back to front, for even cooking.
Roast for another hour or hour and a quarter (depending on the size of the roast): the internal temperature should be 170 degrees or a little higher. The meat should be browned all over with dark edges; the top (especially the fat) should be crisp and caramelized. There will still be a considerable amount of juices in the pan and the vegetables should be cooked through and lightly browned.
Lift the pork out of the roasting pan and rest it on a platter while you start the sauce. Remove enough vegetables to eat, leaving a few in the pan with the cooking liquid.
Set a sieve over a saucepan and pour everything left in the pan into the sieve including any flavorful caramelized bits that can be scraped up. Press the vegetables and other solids against the sieve with a big spoon to release their liquid, and then discard them. Let the liquid settle and when the fat rises, skim it off. Set the saucepan over high heat, bring the juices to a boil and let them reduce, uncovered.