Directions:
- For the pork: Preheat the oven to 325 degrees F.
- Sprinkle the shoulder liberally on all sides with salt and pepper. Truss the roast by taking butcher's string and tying one string tautly lengthwise and 4 shorter strings widthwise (about 1 1/2 inches apart).
- Place the roast fat-side up. With a paring knife, make several small incisions into the fat. Cut the rosemary sprigs into 1-inch segments. Place the sliced garlic and rosemary into each incision.
- Scatter the chopped onion, carrots and celery in the bottom of a heavy-bottomed roasting pan. Then set the shoulder on top of the vegetables and add 1 quart of water. Place into the oven and roast until the pork registers an internal temperature of 155 degrees F on a meat thermometer, about 2 1/2 hours. Let the meat rest for 10 to 15 minutes before you serve it. Make a pan gravy, or reserve the pan juices and vegetables for another use.
- For the pan gravy: Take the roast out of the pan and whisk the flour into the pan drippings. Add 2 cups water, stirring often over medium heat, until the flour is incorporated. Simmer 20 minutes, and then add salt and pepper to taste. Strain through a fine sieve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.09 Kcal (1168 kJ) | ||
| Calories from fat | 57.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 10% | |
|---|---|---|---|
| Cholesterol | 114.58mg | 38% | |
| Sodium | 207.22mg | 9% | |
| Potassium | 840.11mg | 18% | |
| Total Carbs | 6.46g | 2% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 45.35g | 91% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 104.14 Kcal (436 kJ) | ||
| Calories from fat | 21.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 10% | |
|---|---|---|---|
| Cholesterol | 42.75mg | 38% | |
| Sodium | 77.32mg | 9% | |
| Potassium | 313.47mg | 18% | |
| Total Carbs | 2.41g | 2% | |
| Sugars | 0.76g | 8% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 16.92g | 91% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.8mg | 11% | |
| Calcium | 12.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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