Finnish-Inspired Slow-Roasted Pork Shoulder

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder 1.5 kg (3.3 lbs) pork shoulder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary, leaves removed and chopped 2 sprigs of rosemary, leaves removed and chopped
• 2 sprigs of thyme, leaves removed 2 sprigs of thyme, leaves removed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500g (1.1 lbs) root vegetables (carrots, potatoes, parsnips), peeled and cut into chunks 500g (1.1 lbs) root vegetables (carrots, potatoes, parsnips), peeled and cut into chunks
• Lingonberry sauce, for serving Lingonberry sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, olive oil, salt, and black pepper to create a marinade.
3. 3.
   Rub the marinade all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Place the pork shoulder in a roasting pan and cover with aluminum foil.
5. 5.
   Roast the pork in the preheated oven for approximately 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
6. 6.
   In the last hour of cooking, remove the foil and add the root vegetables to the roasting pan, tossing them in the juices.
7. 7.
   Increase the oven temperature to 200°C (400°F) and continue roasting for an additional 30 minutes, or until the vegetables are golden and the pork has a crispy exterior.
8. 8.
   Remove the pork shoulder from the oven and let it rest for 10-15 minutes before slicing.
9. 9.
   Serve the slow-roasted pork shoulder with the roasted root vegetables and lingonberry sauce.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Root vegetables — Feel free to use a variety of root vegetables such as carrots, potatoes, and parsnips for a colorful and flavorful side dish.
• Lingonberry sauce — If lingonberry sauce is not available, cranberry sauce can be used as a substitute.

Tips & Tricks

• For an extra layer of flavor, marinate the pork shoulder overnight in the refrigerator.
• Baste the pork shoulder with the pan juices every hour during cooking to keep it moist and flavorful.
• To achieve a crispy exterior on the pork, increase the oven temperature during the last 30 minutes of cooking.
• Leftover pork can be used in sandwiches or salads for a delicious next-day meal.
• Serve the dish with a side of pickled cucumbers for a refreshing contrast to the rich flavors.

Serving advice

Slice the slow-roasted pork shoulder into thick slices and serve it alongside the roasted root vegetables. Drizzle the meat with the pan juices and serve with lingonberry sauce on the side. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Arrange the sliced pork shoulder on a platter, surrounded by the roasted root vegetables. Drizzle the pan juices over the meat and vegetables for an appetizing presentation. Place a small bowl of lingonberry sauce on the side for guests to help themselves.