Name: Slow-Roasted Pork Shoulder with Mustard and Sage
Yield: 8 Servings
Ingredients: 1 skinless, bone-in pork shoulder (Boston butt; 5–6 lb.); Kosher salt and freshly ground black pepper; ½ cup Dijon mustard; ¼ cup finely chopped fresh sage; 2 tablespoons finely chopped fresh marjoram; 4 cloves garlic finely chopped

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Gentl & Hyers

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

Recipe notes