Preheat the oven to 450 degrees Fahrenheit.
Rub the entire pork shoulder with a tablespoon of Hojiblanca EVOO, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper. Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.
Reduce the oven to 350 degrees Fahrenheit.
In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca EVOO, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. Meanwhile, make the polenta
Ingredients
Directions
Preheat the oven to 450 degrees Fahrenheit.
Rub the entire pork shoulder with a tablespoon of Hojiblanca EVOO, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper. Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.
Reduce the oven to 350 degrees Fahrenheit.
In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca EVOO, and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. Meanwhile, make the polenta