Sunday Dinner Menu: Slow-Roasted Pork, Lemon Risotto & Peas


Slow-Roasted, Herbed Pork Shoulder  |  Lemon Risotto  |  Peas

This evening’s dinner comes from the ladies at Canal House…

Canal House Vol 3It really is a perfect Sunday dinner dish.  A bit of preparation in the morning, place the roast in the oven and let it cook ALL DAY {nine hours} filling the house {and the neighborhood if you have your kitchen windows open a bit} with such an incredible aroma…

Slow-Roasted Boneless Pork Shoulder {adapted from Canal House Cooking, Volume No. 3, Winter Into Spring}

  • 1 {6-7 pound} boneless pork shoulder/butt
  • 1 {LARGE handful} of fresh herbs {I used a combination of rosemary, parsley, chive & thyme}
  • 4 cloves of garlic, peeled
  • Kosher salt & freshly ground pepper
  • 1 lemon, thinly sliced
  • Olive oil for drizzling
  1. Lay the roast out on a clean cutting board, fat side down.  Combine the herbs & garlic in a food processor and pulse until finely chopped.  Season the meat with a generous helping of salt & pepper and then top with the chopped herbs & garlic.  Arrange a few of the lemon slices on top of the meat & herbs.  Gather the ends of the pork roast together to enclose the seasonings.  Truss the roast shut with kitchen string.  Rub salt & pepper all over the roast.  Cover the meat and refrigerate for a few hours, or, overnight, for more flavor.
  2. Preheat oven to 200°F.  Drizzle a bit of olive oil on the bottom of an enameled, cast-iron Dutch oven with a tight-fitting lid. Transfer the roast into the Dutch oven and surround the roast with the remaining lemon slices, drizzling {sparingly} some olive oil over the roast and lemon slices.  Cover the pot and place it into the preheated oven.  Roast the pork {no peeking!} until it is fully tender and a lot of juices have accumulated in the pot, about 8 hours.  Remove the lid from the pot and continue to roast until the meat is golden brown on the top and the juices have reduced, 30-60 minutes {start checking after 30 minutes…our roast this evening only took 40 minutes…you don’t want the meat to become dried out}.
  3. Let the roast rest for 10-15 minutes before slicing.  Serve with the fragrant juices.


Herbs in FP

Pork & Herbs

Pork Herbs Lemon SP

Dutch Oven Collage

Pork Roast in DO

Now that dinner is on auto-pilot, you can tackle a few other things {Click here to see what I did today}.  Approximately 45 minutes before you want to eat, prepare the Lemon Risotto …

And, this is where my photo story ends…the girls arrived home {after four days away at a horse show} while I was making the risotto.  Lots of hugs, kisses, more hugs and…LOADS OF LAUNDRY delivered to my back door!  So HAPPY to have us all together for this evening’s Sunday dinner…so happy, in fact, that I forgot to take photos.  We all enjoyed the extremely tender pork, the velvety-smooth risotto & the tender peas…TOGETHER…as a family!

A new week begins tomorrow & I wish you the best!


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