Rosemary and garlic bring aroma and flavor to this slow-cooked, juicy pork shoulder. The strong shoulder muscle has tons of rich pork flavor all on its own, and by cooking it slowly and gently, we make it fall-apart fork-tender.
Serve with crusty bread to soak up all the rich sauce or over polenta. White or red works with this dish. If white wine is your thing, try a dry Italian white or a Chenin Blanc. Keep reds on the lighter side, such as a Pinot Noir, Chianti Classico, or a Côtes-du-Rhône. Lovely served with potatoes or rice with a simple salad or steamed vegetable.
From thawed - 25 min @ 167°F
From frozen - 45 min @ 167°F
Use caution when opening: product is hot. Carefully remove the dish from the plastic and serve.
Pork Shoulder, Water, Garlic, contains 2% or less of: Olive Oil, Spices, Salt, Natural Flavor, Sodium Phosphate, Granulated Onion, Caramel Color, Distilled Vinegar, Yeast Extract.
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