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Wine Country Recipe ~ Slow Roasted Pork Shoulder with Carrots and Fresh Herbs

November 17th, 2015

Tuscan_Pork_hero-e07906d4-82d8-424e-aab5-b74cae86a3b4-0-472x310This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with your favorite Temecula Valley Zinfandel or Cabernet Sauvignon.

Ingredients:

2 1/2 pounds pork shoulder roast, tied, trimmed of excess fat and seasoned well with salt and pepper
4 cloves garlic, peeled and finely chopped
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1 (2-inch) sprig of rosemary, leaves removed and finely chopped
6 fresh large sage leaves, finely chopped
2 tablespoons extra virgin olive oil
4 shallots, peeled and thinly sliced
12 whole baby carrots, cleaned with stems removed
1/3 cup Temecula Valley Zinfandel

Directions:

Preheat oven to 275 F (135 C).

Mix the herbs and garlic in a small bowl. Rub the herb mixture evenly over the pork and into the crevices. Put the pork in a roasting pan. Roast uncovered for 90 minutes.

Meanwhile, toss olive oil, carrots and shallots in a large bowl.

After 90 minutes, add the carrots and shallots to the pan and pour the Zinfandel over the pork. Cook for an additional 90 minutes.

Remove from the oven and let rest for 15 minutes. Slice the pork and serve with carrots and drizzle with the pan juices.

Serves 4

Recipe Courtesy of the Wine Institute of California

Suggested Pairings:

Baily Winery ~ 2011 Cabernet Sauvignon –  Warm, rich tones with subtle, herbaceous qualities and a hint of mint.

Doffo Winery ~ 2013 Zinfandel – Full of black cherry jam, raspberry, black berry and allspice aromas, with luscious notes of boysenberry, ripe plums and toasted oak.

Lorenzi Estate Vineyards & Winery ~ 2010 Cabernet Sauvignon – Aged in New French oak for 18 months and expresses itself with a depth and complexity you should expect from a Cabernet Sauvignon.

Maurice Car’rie Vineyard & Winery ~ 2012 Van Roekel Estate Zinfandel –  Aromas of raspberry jam, Red Delicious apples and finishes off with toasted black pepper.

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