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Pork Shoulder Roast with Capers & Lemon

4 hours Cook time 10 minutes Prep time 6 servings



In The Oven

  1. Place oven rack in middle position and preheat oven to 160 °C (325 °F).
  2. In a heated skillet, sear shoulder roast for 2 minutes on each side in the fat of your choice.
  3. Arrange roast in an oven-safe dish.
  4. In the same skillet, brown lemons on the flesh side. Arrange lemons around meat.
  5. Add onion, garlic, broth, white wine, thyme, rosemary, capers, maple syrup, cayenne pepper, salt and pepper.
  6. Cover dish with foil and bake for 4 hours.
  7. Recover cooking juices and pour into a saucepan.
  8. In a bowl, dissolve cornstarch in some water.
  9. Add dissolved cornstarch and cream to cooking juice, bring to a boil and let boil for 1 minute. Check seasoning.
  10. Pour gravy over meat and serve with pasta or rice.

Nutritional value (per serving)

  • 457 calories
  • 34 g of protein
  • 22 g of fat
  • 26 g of carbohydrates
  • 3 g of fibre
  • 16 g of sugar
  • 769 mg of sodium
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