Garlic-Rubbed Pork Shoulder with Spring Vegetables
Pork shoulder is often braised or smoked, but Andrew Green, wine director for the Bacchus Management Group (which includes Spruce in San Francisco), rubs it with garlic and herbs, then slow-roasts the meat until it's juicy and crusty.Plus: F&W's Pork Cooking Guide More Pork Recipes
The blanched vegetables can be stored in an airtight container and refrigerated overnight. The sliced pork can be refrigerated in the pan sauce for up to 2 days. Reheat gently before serving.
Andrew Green likes to pair the dish with a cherry-inflected or floral Pinot Noir.