Pork shoulder roast

PORK SHOULDER ROAST

Portions : 2 x 4 - Preparation time : 10 minutes - Cooking time : a little over 5 or 6 hours

Ingredients

• 2 Québec pork shoulder roasts
• 4 onions, thinly sliced
• 4 carrots, halved
• 4 garlic cloves, chopped
• 2 bay leaves
• 1 head fennel, sliced
• 4 to 5 l (16 to 20 cups) vegetable stock
• 1 l (4 cups) cooked white beans
• 60 ml (4 tbsp.) maple syrup
• 30 ml (2 tablespoons) cumin seeds, ground
• 30 ml (2 tbsp.) coriander seeds, ground
• 30 ml (2 tbsp.) sweet paprika
• 250 ml (1 cup) chickpeas
• 2 zucchini, cut into chunks
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 160°C (325°F).
2. Place roasts in roasting pan, add onions, carrots, garlic, bay leaf, fennel and broth, cover and bake for 5 hours.
3. Remove from the roasting pan and place one roast, half the vegetables and the cooking juices in a saucepan.

QUÉBEC-STYLE PORK SHOULDER ROAST

Add beans and maple syrup to saucepan. Bring to a simmer and remove from heat. Check seasoning.

ORIENTAL-STYLE PORK SHOULDER ROAST

1. In roasting pan, add cumin, coriander, paprika, chickpeas, zucchini and return to oven for one hour. Check seasoning.
2. Serve with couscous.