2 pounds of pork shoulder
pork rind, scrubbed and wrapped around all the meat.
two tablespoons of olive oil
half teaspoon of salt
two teaspoons of black pepper
one small sprig of parsley
a can of green beans
12 medium-sized potatoes
a bouquet garni for garnishing
2 pounds of pork shoulder
pork rind, scrubbed and wrapped around all the meat.
two tablespoons of olive oil
half teaspoon of salt
two teaspoons of black pepper
one small sprig of parsley
a can of green beans
12 medium-sized potatoes
a bouquet garni for garnishing
Rub the pork shoulder with salt and black pepper
Wrap it lightly with the pork rind, securing with kitchen twine
Fry the olive oil in a terra cotta dish and place the prepared meat
Put it in the hot oven
When one side starts to brown, flip it over to achieve an even color
Next, reduce the heat and occasionally moisten with a tablespoon of hot water, just beyond the cooking liquid
This pork shoulder roast should cook for at least one hour and forty-five minutes before serving
It must be tender and flavorful
Remove it from the terra cotta dish and keep it in a warm place
Meanwhile, blanch a small sprig of parsley and steam the green beans in the roast's cooking liquid
When serving, drizzle a little melted butter or margarine over the vegetables
In a baking dish, place the roast with the kitchen twine removed and surround it with the vegetables
Garnish with a bouquet garni.
