Region: Italy
Category: Pork
Season: Winter
Difficulty: Easy but long cooking time
This dish is one of those standard and always forgotten Italian classiLO.jpg)
cs that we make often in our family. It’s easy, mighty flavorful, and everyone loves it. You just leave it in the oven all day and when it comes out the meat simply disintegrates in your mouth. You won’t need a knife for this one. Serve with spaghetti or roasted potatoes along with green beans or spinach. You can use the leftovers for Tagliatelle with Roast Pork Shoulder and Fresh Fava Beans.
[photo: Clifford A. Wright]
Yield: Makes 8 servings
Preparation Time: 9 hours
One 6-pound pork shoulder roast
2 tablespoons extra-virgin olive oil
2 tablespoons dried oregano
Salt and freshly ground black pepper to taste
1. Preheat the oven to 250ºF.
2. Place the pork shoulder in a roasting pan with the heavy fat and skin side up. Sprinkle with olive oil and oregano. Season with salt and pepper and bake until the meat falls off the bone, about 9 hours. Serve hot.
Variation:
Note:
Posted: 12/28/2006
Referenced Recipes:
