Experience the warmth of our ranch with this slow-cooked pork. Gentle roasting ensures the meat falls apart while our farm-fresh vegetables achieve a perfect caramelized sweetness.
Pantry List
- 3–4 lb Jam N The Ham pork shoulder
- 2 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp fat
- 5 carrots
- 4 parsnips
- 1 lb potatoes
- 1 onion
- 4 garlic cloves
- 1 cup stock
- 1/2 cup cider
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon
- fresh herbs
Chef's Preparation
- Season the meat with salt, pepper, paprika, and herbs; let rest 20 minutes.
- Toss the root vegetables, onion, and garlic in a roasting pan with oil and a pinch of salt.
- Sear the pork in a Dutch oven for color if you like, then set it atop the vegetables.
- Whisk the stock, cider, vinegar, and mustard together and pour into the pan. Add fresh herb sprigs.
- Cover and roast at 300°F (150°C) for 2.5–3 hours, until the meat is fork-tender.
- Transfer the pork to a board and rest for 15 minutes. Reduce the pan juices on the stove if you like.
- Pull the pork into large chunks and serve over the caramelized vegetables with a drizzle of pan sauce.
To Plate Up
Move the shoulder to a board to rest for fifteen minutes before you begin carving. Break the tender meat into rustic portions over the golden roots, finishing the dish with a generous pour of the reduced braising liquid to capture our authentic ranch flavors.