PORK SHOULDER FROM WEGMAN'S

PORK SHOULDER FROM WEGMAN'S image

Number Of Ingredients 6

Previous Next

3 small onions, peeled, halved, and sliced
2 navel oranges, unpeeled, thinly sliced
1 (7-10 lb) pork shoulder
6 cloves Food You Feel Good About Peeled Garlic, minced
1 Tbsp fennel seed
McKormick Steak Seasoning

Steps:

You'll Need: Roasting pan (remove rack), gravy separator. (my Pampered Chef baking dish works best to preserve the drippings) Directions: 1.Day before: Combine onion and orange slices in roasting pan. Diagonally score fat-side (top) of pork about 3/4-inch deep in a diamond pattern. Rub garlic, then fennel seeds into top of pork. Season well with salt and pepper. Place pork on top of onion and orange slices. Cover with plastic wrap; refrigerate overnight. 2.Day of meal: Preheat oven to 275 degrees. Remove plastic wrap. Bake uncovered, 7- 7 1/2 hours. 3.Remove from oven; carefully place roast on clean platter and allow to rest. As roast rests, ladle hot juices into gravy separator. Reserve de-fatted juices (au jus); keep warm. Reserve onions if desired. 4.Serve au jus with pork. Chef Tip(s): Like a thicker gravy? Combine 2 Tbsp cornstarch and 2 Tbsp cold water in small bowl; set aside. Add 1 carton (11 oz) Food You Feel Good About Chicken Gravy to de-fatted juices. Bring to a simmer in pan and add corn starch mixture. Cook, whisking 2 min.