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Slow Roast Italian Pork
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Source:
| 3 small | onions peeled halved & sliced |
| 2 naval oranges | |
| 7-10 lb | pork shoulder |
| 6 cloves | garlic minced |
| 1 tbsp | fennel seed |
| Salt | |
| pepper | |
Day before:
Combine onion & orange slices in roasting pans
Diagonally score fat of pork about 3/4 in deep in diamond pattern
Rub garlic and fennel seeds into top of pork
Season well with salt & pepper
Place pork roast on top of onion and orange slices
Cover and refrigerate overnight
Day of meal:
Preheat oven to 275
Bake uncovered 7-8 hrs
Remove from oven, carefully place roast on clean platter and allow to rest
As roast rests, ladle hot juices into gravy separator.
Reserve defatted juices (au jus), keep warm
Serve with au jus
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