For my husband’s family birthday dinner (his birthday is actually tomorrow), he wanted me to make my Tuscan Style Slow Roasted Pork. It’s one of my signature dishes. I thought I should try a new version instead. I found this recipe off the Wegmans website. Wegmans is a family-owned U.S. regional supermarket chain headquartered in Gates, New York, near Rochester. My brother-in-law Russell lives in Rochester and loves Wegmans and is always telling me that I would love it. This is a video of how to make it here. This pork is falling off the bone, juicy and tender. You can make tacos with the left over meat.
Italian-Style Slow-Roasted Pork Roast with Oranges & Onions
3 small onions, peeled, halved, and sliced
2 navel oranges, skin-on, thinly sliced
1 (7-10 lb) pork shoulder
6 cloves garlic, minced
1 Tbs fennel seed
Salt and cracked black pepper
Combine onion and orange slices in roasting pan (without rack). Diagonally score fat-side (top) of pork about 3/4-inch deep in a diamond pattern. Rub garlic, then fennel seeds into top of pork. Season well with salt and pepper. Place pork on top of onion and orange slices. Cover with plastic wrap; refrigerate overnight.
Day of meal
Preheat oven to 275 degrees. Remove plastic wrap. Bake uncovered, 7-8 hours.
Remove from oven. Carefully place roast on clean platter; let rest. As roast rests, ladle hot juices into gravy separator. Reserve de-fatted juices (au jus); keep warm. Reserve onions if desired.
Serve au jus with pork.
You can thicken the jus by adding 2 Tbs cornstarch and 2 Tbs cold water in small bowl; stir it into the de-fatted juices. Bring to simmer and cook, whisking, 2 min.