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Description
Pork shoulder recipe courtesy of Dave Lieberman, celebrity chef and author of Young and Hungry: Making the Most of Fresh and Affordable Food and Dave's Dinners: A Fresh Approach to Home-Cooked Meals
Ingredients
US|METRIC
4 SERVINGS
- 4 lb. bone-in pork shoulder roast
- 6 cloves garlic (peeled)
- 2 sprigs rosemary (broken into 6 total pieces)
- 1 tsp. salt
- 1/4 tsp. black pepper
- 5 tsp. vegetable oil
- 2 large carrots (peeled and cut into large chunks)
- 3 stalks celery (cut into large chunks)
- 2 yellow onion (large, sliced about 1/2-inch thick)
- 1 1/2 cups dry white wine
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Directions
- Preheat oven to 450 degrees F.
- Make 6 small slits in the flesh of the roast, about 1/2 inch deep and 1/2 inch long. Insert a garlic clove and a piece of rosemary into each slit. Rub all sides of roast with salt and pepper, then rub with oil.
- Place roast, skin-side-down, in a large heavy roasting pan with low sides. Roast in the oven for about 30 minutes until nicely browned. Remove roast from oven.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol |
| Sodium630mg26% |
| Potassium310mg9% |
| Protein1g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A120% |
| Vitamin C15% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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