Ingredients

3-4 lb bone pork shoulder

12 large garlic cloves

36 parsley leaves

Kosher salt

Black Pepper

2-3 tbsp vegetable oil

All-purpose flour

1 carrot, chopped

1 celery rib, chopped

1 small yellow onion, chopped

2 c water

Preparation

  1. Preheat oven to 325 deg F
  2. Pierce meat and fill with garlic and parsley.
  3. Season meat well with salt/pepper and let sit for 30 minutes. 4)Heat oil in roast pan over medium-high heat. Flour meat all over and brown on all sides.
  4. At half-way point, add carrot, celery, onion, and 4 cloves of garlic and let brown. 6)When brown, add water and parsley and cover. Roast 3-4 hours, turning every hour.
  5. Remove and let cool for 1 hour.
  6. Heat gravy and strain vegetables. Best if made the day prior. Slice cold and place in baking pan. Spoon gravy over roast and heat at 325 deg F until warm.