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Slow Roasted Pork Shoulder with White Wine, Garlic and Rosemary

Serves 4-6
Brian Streeter
Pairs well with:
Chardonnay Reserve, Carneros, Napa Valley

Chef Brian Streeter's recipe for this succulent pork roast couldn't be simpler to make. Just pop it in the oven in the morning and let it cook slowly all day long. The result is meat with an amazing fall-off-the-bone texture. Enjoy with Cakebread Cellars Chardonnay Reserve.


5-6 lbs. pork shoulder roast, bone in
1/2 c. dry white wine
2 heads garlic, cut in half
4 rosemary sprigs
1/4 c. extra virgin olive oil
1 1/2. T. cracked black pepper


Preheat oven to 225º F. Place pork shoulder in a large casserole dish. Surround with the garlic and rosemary. Season all over with the salt and pepper. Pour the wine in the bottom of the dish and drizzle with the olive oil. Cover with foil and place in the middle of the oven. Bake for seven hours until pork is tender and almost falling off the bone. Remove from the oven. Tilt the pan and skim off any fat floating on top. Slice and spoon the pan juices over the top.

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