CRISPY PORK SHOULDER & CARROT PURÉE Recipe

Time4h 10m

Serves4

Tender, slow-cooked crispy pork shoulder served atop a velvety carrot purée, creating a harmonious blend of rich flavors and textures.

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Ingredients

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Method

Instructions

Prepare the Pork Shoulder

Preheat your oven to 300°F (150°C). Rub the pork shoulder with olive oil, salt, black pepper, garlic powder, onion powder, and fresh thyme. Place the pork in a roasting pan and cover it with foil.

Roast the Pork

Roast the pork shoulder in the preheated oven for about 4 hours, or until the meat is tender and easily pulls apart with a fork. Remove the foil for the last 30 minutes to let the skin crisp up.

Make the Carrot Purée

While the pork is roasting, peel and chop the carrots. Boil them in salted water until tender, about 15-20 minutes. Drain the carrots and transfer them to a blender.

Blend the Carrots

Add butter, heavy cream, salt, and black pepper to the blender with the carrots. Blend until smooth and creamy. Adjust seasoning to taste.

Serve

Once the pork is done, let it rest for 10 minutes before slicing. Serve slices of crispy pork shoulder over a generous spoonful of carrot purée and garnish with fresh parsley.

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