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Pork Shoulder with Spring Vegetables

Pork Shoulder with Spring Vegetables

This dish showcases tender, slow-cooked pork shoulder paired with a medley of fresh spring vegetables. The pork shoulder is seasoned with herbs and spices, then roasted or braised until it is succulent and falls apart easily. The long cooking time allows the flavors to meld and the meat to become incredibly tender.
Accompanying the pork are a variety of vibrant spring vegetables such as asparagus, carrots, peas, and radishes. These vegetables are lightly cooked to retain their crispness and natural sweetness, providing a fresh contrast to the rich pork.
The dish is often garnished with fresh herbs like parsley or mint and a squeeze of lemon juice to brighten the flavors. The combination of the savory, melt-in-your-mouth pork and the crisp, flavorful vegetables makes for a delightful and well-balanced meal, perfect for celebrating the freshness of spring.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine international
Servings 4
Calories 450 kcal

Ingredients
  

  • 2.2 lbs Pork shoulder roast
  • 10 New potatoes
  • 4 Carrots
  • 4 Turnips
  • 3.5 oz Shelled and peeled fava beans
  • 3.5 oz Shelled peas
  • 4 Spring onions
  • 2 Garlic cloves
  • 4 Sprigs of thyme
  • 2 Sprigs of rosemary
  • 0.35 oz Butter
  • 10.1 fl oz Chicken broth
  • 6.8 fl oz Dry white wine
  • 1 Small preserved lemon
  • 4 tbsp Honey
  • 2 tbsp Olive oil
  • 2 Cinnamon sticks
  • 1 Star anise
  • Salt
  • Pepper

Instructions
 

  • Peel the garlic cloves and crush them with the flat side of a knife. Trim the turnip tops, leaving 0.8 inches, and wash them along with the potatoes. Peel the carrots, keeping 0.8 inches of their tops, and cut them in half lengthwise if they are large. Dice the preserved lemon.
    Recettes cooking 6
  • Preheat the oven to 356°F (th.6). Heat the olive oil with the butter and half of the honey in an ovenproof pot. Add the pork roast and brown it. Add the carrots, potatoes, turnips, herbs, spices, diced preserved lemon, chicken broth, dry white wine, and the remaining honey. Season with salt and pepper.
    Recettes cooking 6
  • Cover and bake in the oven for 2 hours. Add the peas and fava beans 20 minutes before the end of cooking. Serve hot.
    Recettes cooking 6

Video

Notes

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Keyword Pork, Pork Shoulder with Spring Vegetables, Shoulder, Spring, Vegetables