Italian slow Oven Roasted Pork & Sides

I'm not one to eat Pork often at all.  In fact it's very rare that I ever eat pork.  However this was fabulous if I say so myself!  I hope you agree.......


1 Pork shoulder about 8 pounds
3 teaspoons dried rosemary
3 teaspoons coriander seeds
3 teaspoon fennel seeds
3 teaspoons salt
pepper to taste
4 and a half tablespoons dried onion
juice of one lemon
1 cup fat free low sodium chicken broth, plus extra
1/2 cup of extra virgin olive oil
4 to 5 cloves of garlic


You can trim the excess fat off of the pork shoulder or leave it on like I did.  I think it makes a nice crust on top.  Some people don't like that and that's fine.  All about personal preference here. 


Make about 6 cuts on top of the Pork, cutting in about half way into the shoulder. Stuff with chopped garlic. Rub with salt and pepper all over.  Let sit at room temperature for at least 30 minutes.  Transfer to a large roasting pan. Preheat oven to 300.   In the meantime in a blender, pour in the olive oil, one cup of broth, lemon juice, rosemary, coriander, fennel seeds and onion. Grate it down as much as you can.  Pour over the top of the roast, getting into the cuts you've made as much as you can.  Leaving some at the bottom of the pan.  Bake on the middle rack for about 5 hours or until the temperature reaches 160-165.  Every 40 minutes baste with the juices from the bottom of the pan.  Add chicken stock as needed.  Take out of the oven and let rest for AT LEAST ten minutes before slicing.  It's completely optional but you can wrap the top of the pan like a tent with aluminum foil to keep hot.  You can use the juices at the bottom of the pan to make gravy.  Skim the fat off the top and discard.   Then heat the juices up with 2 tablespoons of cornstarch and add in a cup or two of chicken stock.  Boil until desired thickness.


Roasted asparagus:
1 bunch asparagus
salt pepper to taste
2 tablespoons of extra virgin olive oil


At the base of the asparagus lightly bend to see where it breaks off.  Then trim the rest around the same spot on each one.  Sprinkle salt and pepper over top, drizzle on olive oil and mix.  Transfer to a baking sheet.
Preheat oven to 350 and bake for 5 minutes.


Fingerling potatoes:
One package of fingerling potatoes
Salt and pepper to taste
Bring a large pot to a boil and cook the potatoes until fork tender. Butter if desired. Just that  simple.