Braised Pork Shoulder or Beef Roast

Using the last pork shoulder from Wilbur our pig from 2014 I made this delicious braised Pork Shoulder about two weeks ago. Yesterday for Mother’s Day I made this same recipe using a roast from the Bull from New Story Farm. Both times the meat turned out delicious. This recipe was inspired by Alice Water’s The Art of Simple Food. I use a tagine from Clay Coyote to bake the meat in, as it allows the whole roast to roast beautifully.

The night before roasting, make a dry rub by mixing together:
1 Tbsp. salt
1/2 tsp. black pepper
1 Tbsp. dried marjoram
1 Tbsp. dried oregano
1 Tbsp. chili powder
2 tsp. coconut sugar (or brown sugar)

Mix the dry rub together and rub all over one 4 pound roast, and let it sit in the fridge over night (or for 24 hours).

Put in a heavy baking dish that just fits the road or tagine:
1 large onion, peeled and coarsely chopped
3 carrots, scrubbed clean and coarsely chopped
1 large head of garlic, peeled and coarsely chopped
A few black peppercorns
A few fresh springs marjoram and/or oregano
1-1/2 c broth (or water)

Place the roast on top and cover. Bake in an oven at 325 F for 4-6 hours, until the meat is tender enough to pull apart easily with a fork. The ingredients from the bottom of the baking dish can be blended in a blender, or run through a food mill and then used as a delicious sauce over the meat.


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Farmer, Yoga Teacher, and new mom.

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