Last week, I bought a nine-plus pound pork shoulder for 88 cents per pound. I made:
- Korean Bo Saam
- Char siu
- Jacques Pepin's roasted pork shoulder with ratatouille paired with polenta
I almost did not make Jacques Pepin's recipe, because I was intending to roast it Czech style with bread dumplings. Just before going to bed the other night, I caught Jacques making this pork roast. I added eggplant, tomato and zuchinni to the shopping list.
Per Jacques, I studded the pork shoulder with garlic, seasoned with salt and pepper, then browned it in a pot with no fat added. After it was browned, I added the vegetables, some Italian seasoning plus salt and pepper. Covered it tightly with foil and put in a preheated 275 degree oven for 2-2.5 hours until it was 180 degrees. After an hour, I did stir the vegetables to make sure they were evenly cooked. No added liquid necessary, only liquid came from the meat and vegetables.
When the meat was finished, I then quickly made the polenta while the meat rested.
For a snowy winter day, this was a fragrant and flavorful dish to keep the nest comfortable.

You can watch Jacques Pepin here:
https://www.facebook.com/ChefJacquesPep ... 970060988/Regards,
Cathy2