Italian Style Slow Roasted Pork with Roasted Yams in a Garlic Parsley Finishing Butter

I hope you are lucky enough to live close to a Wegmans. I can't imagine never having a Wegmans to shop at again in my life. When people come to visit they want to see my Wegmans; it is that amazing. This recipe is from Wegmans MENU magazine this quarter (Holiday 3013), and let me tell you it is tender, juicy and goes perfectly with the roasted yams. 

On Tuesdays we have Tae Kwon Do for my son and I need a dinner that can go in the oven before I leave and be cooking while we are gone, and then I can finish it up when we get back. This way I only have to do the finishing touches and I don't rush. So tonight we are trying this tasty dish that serves 6-8…so we will have lunches for the week to! Enjoy!

Roasted Yams with a Garlic Parsley Finishing Butter 

Ingredients:

1 1/2 lbs organic yams, peeled, 1-inch dice 

2 TBS Wegmans Basting Oil

Salt and pepper 

2 TBS Garlic Parsley Finishing butter

Directions:

1. Preheat oven to 450 degrees. Toss yams with olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet.

2. Roast on center each for 20-25 minutes, or until tender. Stir half way through.

3. Remove from oven and toss with butter. Enjoy!

Italian-Style Slow Roasted Pork Roast

Ingredients:

3 small onions, peeled, halved, sliced

2  navel oranges, skin-on, thinly sliced 

1 (7-10 lb)  pork shoulder 

6 garlic cloves, minced   

1 Tbsp  fennel seed 

Salt and cracked black pepper 

Directions:

1. Day before: Combine onion and orange slices in a roasting pan (no rack). Diagonally score fat-side (top) of the pork about 3/4-inch deep in a diamond pattern. Rub garlic, then fennel seeds into top of pork. Season well with salt and pepper. Place pork on top of onion and orange slices. Cover with plastic wrap; refrigerate overnight.

2. Day of meal: Preheat oven to 275 degrees. Remove plastic wrap and bake uncovered for 7-8 hours.

3. Remove from oven. Carefully roast on clean platter; let rest. As roast rests, ladle hot juices into gravy separator. Reserve de-fatted juices; keep warm. Reserve onions if desired.

4. Serve au jus with pork.

Chef tip: Thicken gravy: add 2 TBS cornstarch and 2 TBS cold water in a small bowl; set aside. Add 1 pkg (8oz) of home-style gravy to de-fatted juices. Bring to a simmer; add cornstarch mixture. Cook, whisking, 2 minutes.