Looking for a delicious meal to celebrate the arrival of spring? This season marks the arrival of milder weather, and with it, the first fresh local vegetables. There’s still a crisp feel to the cool air, but the warm sun, green grass and budding flowers are clear signs that spring is upon us. It’s still cool enough outside, however, to warrant turning on the oven for a while and making a good delicious pork shoulder roast. Find your delicious free-range pork shoulder here at Spragg’s! Then prepare it following this recipe we fell in love with from Food and Wine: Garlic Rubbed Pork Shoulder with Spring Vegetables.
- 8 large garlic cloves, smashed and peeled
- Kosher salt
- 2 tablespoons ground coriander
- 1 1/2 tablespoons chopped thyme
- 1 1/2 tablespoons chopped oregano
- Freshly ground black pepper
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- One 7 1/2-pound butterflied boneless pork shoulder
- 2 pounds fava beans, shelled (2 cups) or 2 cups frozen shelled edamame
- 24 whole baby carrots or 4 medium carrots, sliced 1/4 inch thick
- 4 pounds fresh English peas, shelled, or two 10-ounce packages frozen peas
- 2 tablespoons unsalted butter
- 3 tablespoons mixed chopped herbs, such as parsley, chives and tarragon
- 1 tablespoon aged balsamic vinegar
You can find the cooking instructions through the link. We have a few additional tips:
- This recipe calls for a butterflied cut. You can do this on your own by cutting the meat so that it all becomes one thickness that can be rolled up afterward. If you need help, give us a call, and we can help.
- For a nice crunchy pork crust, allow the pork to rest after roasting and then return to a very hot oven (about 475 F) until browned.
About Spragg’s Meat Shop Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked, and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.