Finishing the shoulder roast uncovered on high heat will give the pork a golden crust and caramelize the vegetables.
What you'll need (for 6 servings):
- 2.5 lbs Saddlberk ham shoulder roast
- 1 large yellow onion, diced
- 3 large carrots
- 3 ribs celery
- 5 medium red bliss potatoes
- 8 sprigs thyme
- 2 sprigs rosemary
- 1/4 cup water
Preheat the oven to 325 degrees.
While the oven is preheating, cut the onions, carrots, celery and potatoes into 1" to 1.5" pieces. Place the vegetables, thyme, and rosemary in an oven safe pot or baking dish and season with salt and pepper. Thoroughly mix the vegetables and spread in an even layer on the bottom of the pot. Add the 1/4 cup of water.
Score the fat of the pork shoulder in diamond shaped cuts about 1/4" deep. Season all sides of the pork with kosher salt and pepper. Place on top of the vegetables, fat side up. Cover the pot or baking dish with a lid or cover tightly with aluminum foil.
Roast for 2.5 to 3 hours, until the pork is tender. Turn the oven up to 425 degrees. Remove the cover from the roast and basted the top of the pork shoulder. Cook for another 20-30 minutes, until the top layer of fat has become crisp and golden brown.
Let the pork shoulder rest for 10 minutes before slicing. Serve with the roasted vegetables.
Courtesy of Chef Jonathon Olson, head chef at The Keep (at the Hotel LeVeque, Columbus Ohio) and friend of Saddleberk.