Boiled Pork Shoulder and Vegetables with Salted Herbs

Preparation
20 minutes
Baking
5 to 8 hours
Portions
6 to 8
Ingredients
  • 125 mL (½ cup) of water
  • 1 onion, quartered
  • 4 – 6 cloves of garlic, coarsely chopped
  • 1 duBreton Pork Shoulder
  • 30 mL (2 tbsp.) of salted herbs
  • Fresh ground pepper
  • 6 new (baby) potatoes
  • 3 carrots, peeled and cut into chunks
  • About 500 mL (2 cups) of green and/or yellow beans, trimmed
  • About 500 mL (2 cups) of cabbage, coarsely chopped
Preparation steps

Slow cooker

  1. Cover the bottom of the slow cooker with the onion and garlic and add the water.
  2. Place the pork shoulder in the slow cooker (sear the pork first if desired*).
  3. Brush the pork shoulder with the salted herbs and pepper generously.
  4. Add the vegetables to the slow cooker, adjusting the quantity to the cooker’s capacity if necessary.
  5. Cover and cook on high for 5 to 6 hours or on low for 7 to 8 hours (may vary depending on slow cooker). The pork is done when the meat is fork-tender.
  6. Serve the pork and vegetables in a shallow dish, drizzling the drippings over the top.

 * Searing the meat shortens the cooking time and adds flavour. Using hot water also helps to raise the temperature faster.

 

Conventional oven

  1. Preheat oven to 160°C (325°F).
  2. In an ovenproof pan, sear the pork shoulder in a little oil or butter.
  3. Brush the pork shoulder with the salted herbs and pepper generously.
  4. Add the vegetables and water.
  5. Cover and bake for 3h 30 minutes to 4 hours or until the meat is fork-tender.
  6. Serve the pork and vegetables in a shallow dish, drizzling the drippings over the top.