Rolled Shoulder of Pork Braised with Winter Vegetables

Show: Dinner From the Oven

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From Slow-Cooked Comfort : Soul-Satisfying Stews, Casseroles, and Braises for Every Season by Lydie Marshall, Harper Collins, 2006

Note: This dish can be prepared several hours ahead of time and slowly reheated on top of the stove.

Serves 4

4 tablespoons olive oil
1 14-ounce can plum tomatoes, chopped
2 pounds boned rolled shoulder of pork
Salt
Freshly ground black pepper
1 pound small Yukon Gold potatoes, peeled and quartered
2 medium onions (1/2 pound), peeled and quartered
1/2 pound small turnips, peeled and quartered
1 pound Granny Smith apples, quartered and cored
6 garlic cloves, unpeeled
4 fresh thyme springs

Preheat the oven to 325 degrees.

Drizzled the olive oil in a 7 1/4-quarter Dutch oven. Add the chopped tomatoes and their juice. Place the pork on top. Season with salt and freshly ground black pepper.

Cover tightly and bake in the oven for 1 hour.

Meanwhile, in a large bowl, toss together the vegetables, apples, salt, and freshly ground pepper.

After 1 hour of cooking, scatter the vegetables, apples, and garlic around and over the pork. Add thyme on top. Cover and seal the pot, following the instructions on page xv [as explained on the podcast]. If you do not seal the pot, be sure to check the pork and add 1/4 cup water or more to prevent the vegetables from burning. Bake 1 more hour in the oven.

To serve: Break the seal on the pot. Slice the meat on a cutting board and serve it on a heated platter, surrounded by the vegetables.