Ingredients

1 6-7 pound boneless pork shoulder roast, salt and pepper

1 large onion cut into 1/2 " rings

3 medium carrots, cut int sticks

10 cloves garlis, peeled

1 cup dry white wine

Preparation

  1. Make Slow-Roasted Pork.Combine 2 tsp pepper and salt and rub on roast. Let rest in fridge for 2-3 days, fat side up.
  2. Remove and let sit for 1-2 hours. In a 300 degree oven in center, roast uncovered 4-4 1/2 hours. Add onion, carrots, garlic and wine and 1c. water. Roast 1 hour more.
  3. Remove from oven and raise temp to 375.. Separate pork into 8-10 large chunks and spread in pan. Add a splash of water to create more juice but it should not be soupy.
  4. Return to oven until nicely browned for about 14 min.