Burgundy roast

Ingredients for 4 servings:

• 1 ½ kg roast pork (pork shoulder), lightly smoked
• 2 carrots
• 1 large onion(s)
• 200 ml vegetable stock, more if needed
• 1 jar red wine, dry, more if needed
• 1 sprig rosemary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

from pork

Rub the meat with pepper and aromatic herbs of your choice, wrap it in foil, and refrigerate overnight. Remove from the refrigerator 2 hours before cooking. Salt the pork shoulder all over, sear it in a roasting pan, and immediately deglaze with the vegetable stock and red wine. Roughly chop the onion and carrots and add them to the roasting pan. Add the rosemary stalk to the roasting pan and place everything in the oven. Preheat the oven to 140°C and roast the pork shoulder for about 2 hours, until an internal temperature of 65°C is reached and a nice crust has formed. Add more stock and red wine if necessary to create a nice sauce. Then pour the meat juices into a saucepan, discard the carrots and rosemary, and blend the stock into a saucepan. Season to taste and serve with the roast.