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(1)
180 minutes
Prep: 30 minutes
Cook: 150 minutes
1097 calories per serving view nutrition facts
6 servings
suggest servings
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| 5-6 | pounds | pork shoulder | |
| 1/2 | cup | parsley leaves | fresh, chopped |
| 1/4 | cup | onion | minced |
| 1/4 | cup | lemon zest | finely grated |
| 1 | tablespoon | basil | fresh, chopped |
| 3 | each | garlic cloves | crushed |
| 1/2 | cup | olive oil | |
| 3 | tablespoons | olive oil | |
| 3/4 | cups | sherry | dry |
| 1 | x | parsley sprigs | for garnish |
Pat pork dry. Score well with sharp knife. Combine parsley, onion, lemon peel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork. Wrap in foil and refrigerate overnight.
Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350. Brush pork with remaining 3 tablespoons olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 deg., about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauce boat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Pass sauce separately.
This is the most scrumptious pork I have ever eaten. The flavor is out of this world! I served it with the braised celery recipe found at this site and they went great together.
I HIGHLY recomend this moist, delicious pork- especially if you want to impress your guests!!
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| % Daily Value* | |
| Total Fat 76.0g | 117% |
| Saturated Fat 22.0g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 341mg | 114% |
| Sodium 288mg | 12% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 0.0g | |
| Protein 96.0g | 193% |
| Vitamin A | 10% | Vitamin C | 18% | |
| Calcium | 9% | Iron | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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