Oven-Roasted Pork Shoulder with Autumn Vegetables

Preparation of the shoulder Preheat your oven to 165 °C. In your baking dish, over high heat, brown your pork shoulder in butter, pierced with 3 peeled garlic cloves that have been lightly cut lengthwise (to allow the flavor to better infuse the meat). Once the shoulder is nicely browned all over, season it with salt and pepper, remove it from the pot, and set it aside.

Preparation of the filling In the same baking dish, over medium heat, sauté the sliced onions, add the mustard, salt, pepper, and mix.

Simmer Add the broth, return the shoulder, cover, and put in the oven for about 4 to 4.5 hours.

Preparation of the vegetables Meanwhile, peel the vegetables, cut the turnips, rutabagas, and potatoes into quarters, and cut the carrots and parsnips into chunks. Rinse the Brussels sprouts and make a cross incision at the base.

Cooking One hour before the meat is done, add your vegetables, herbs, salt, pepper, and return everything to the oven. Add a little broth or water if necessary to prevent the vegetables from sticking to the bottom.