- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 3 h
- Serves
- 6 to 8
Ingredients
- 3 lbs
- 1 boneless pork shoulder
- 1.5 kg
- 3 tbsp
- olive oil
- 45 ml
- 2 tbsp
- Dijon mustard
- 30 ml
- 3 tbsp
- fresh rosemary, finely chopped
- 45 ml
- 3 tbsp
- dried oregano, finely chopped
- 45 ml
- 1 tbsp
- fennel seeds
- 15 ml
- 1
- garlic head, halved
- 1
- onion, quartered
- 18
- cherry tomatoes
- 3 cups
- beef broth
- 750 ml
- Salt and pepper, to taste
Directions
- Step 1
- Preheat the oven to 325°F (175°C).
- Step 2
- Generously season the meat with salt and pepper. In a cast-iron casserole dish, heat the oil and brown the meat on all sides. Brush with mustard and sprinkle with herbs and fennel seeds. Add the vegetables and broth.
- Step 3
- Cook covered for about three hours, or until the meat flakes easily.
- Step 4
- Serve over mashed yellow potatoes, with a side of green vegetables (roasted asparagus, Brussels sprouts, or broccoli).
Tips
For the potatoes, mash 1 lb of cooked, drained potatoes with a pestle. Toss with 1/2 cup hot milk and 1/4 cup melted butter. Season with salt and pepper to taste.
Gourmet: The head of garlic will take on a creamy texture during cooking. When ready to serve, you can remove the cooked cloves from their husks and spread them on bread, for example.
