Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160°C (325°F) and prepare 1.5 kg of boneless pork shoulder by patting it dry with paper towels.

2. 2

   In a small bowl, combine 2 tablespoons of chipotle powder, 4 minced garlic cloves, 2 teaspoons of dried marjoram, 1 teaspoon of caraway seeds, 1.5 teaspoons of salt, and 1 teaspoon of black pepper to form a spice rub.

3. 3

   Generously apply the prepared spice rub over all surfaces of the 1.5 kg pork shoulder, ensuring it is evenly coated.

4. 4

   Heat 2 tablespoons of vegetable oil in a large oven-safe Dutch oven or roasting pan over medium-high heat, then sear the seasoned 1.5 kg pork shoulder on all sides until a golden-brown crust forms, about 3-4 minutes per side.

5. 5

   Remove the seared pork from the pan and add 1 large chopped onion, 3 medium chopped carrots, and 4 medium chopped potatoes to the same pan, stirring them to absorb the pan drippings.

6. 6

   In a small saucepan, combine 250 grams of plum preserves and 2 tablespoons of apple cider vinegar, simmering gently over low heat for 5 minutes until a smooth, slightly thickened glaze forms.

7. 7

   Place the seared 1.5 kg pork shoulder on top of the vegetables in the pan, brush half of the plum-chipotle glaze over the pork, then cover the pan and roast for 2 hours, brushing with the remaining glaze after the first hour.

8. 8

   Remove the cover, increase the oven temperature to 190°C (375°F), and continue roasting for another 30-45 minutes until the pork reaches an internal temperature of 71°C (160°F), then let the roast rest for 10 minutes before slicing and serving.