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Level
very easy
Prep Time
30 mins
Total Time
3 h
Serves
6 to 8

Ingredients

3 lbs
1 boneless pork shoulder
1.5 kg
3 tbsp
olive oil
45 ml
2 tbsp
Dijon mustard
30 ml
3 tbsp
fresh rosemary, finely chopped
45 ml
3 tbsp
dried oregano, finely chopped
45 ml
1 tbsp
fennel seeds
15 ml
1
garlic head, halved
1
onion, quartered
18
cherry tomatoes
3 cups
beef broth
750 ml
Salt and pepper, to taste

Preparation

Step 1
Preheat the oven to 325°F (175°C).
Step 2
Generously season the meat with salt and pepper. In a cast-iron casserole dish, heat the oil and brown the meat on all sides. Brush with mustard and sprinkle with herbs and fennel seeds. Add the vegetables and broth.
Step 3
Cook covered for about three hours, or until the meat flakes easily.
Step 4
Serve over mashed yellow potatoes, with a side of green vegetables (roasted asparagus, Brussels sprouts, or broccoli).

Variation

For the potatoes, mash 1 lb of cooked, drained potatoes with a pestle. Toss with 1/2 cup hot milk and 1/4 cup melted butter. Season with salt and pepper to taste.
Gourmet: The head of garlic will take on a creamy texture during cooking. When ready to serve, you can remove the cooked cloves from their husks and spread them on bread, for example.