Provence Pork Picnic with Potatoes

Prep Time: 35 minutes
Cook Time: 5 to 5 1/4 hours
Serves: 14-16
  • One 9 to 10 pound Swift Premium® Skin-On, Bone In Pork Shoulder Picnic
  • 5 large garlic cloves, peeled and cut into thin slivers
  • 2 tablespoons herbs de Provence
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup reduced-sodium chicken broth
  • 1 pound small red potatoes, halved
  • 1 large yellow onion, peeled and cut into 1/2-inch thick wedges
Cooking Directions:
  1. Preheat oven to 350º F. Pat pork dry with paper towels. Using a sharp knife, cut 20 to 25 slits, each about 1 inch deep, through skin and fat on roast. Insert the garlic slivers into the slits.
  2. Combine herbs de Provence, 1 teaspoon salt, and pepper. Rub roast with 1 tablespoon oil, then herb mixture.
  3. Place roast, skin side up, on rack in large shallow pan. Add 1/2 cup broth to pan. Tightly cover pan with heavy foil. Roast for 3 1/4 hours. Uncover and continue roasting
  4. Add remaining 1/2 cup broth to pan. Toss potatoes and onion with remaining 1 tablespoon oil and 1/2 teaspoon salt. Arrange vegetables evenly around roast.
  5. Continue roasting pork with vegetables, uncovered, for 45 to 60 minutes or until instant-read thermometer inserted near center and not touching bone reads 170 to 175°F. and potatoes are tender, tossing vegetables with juices halfway through roasting.
  6. Transfer roast to cutting board. Loosely cover with foil; let pork rest for 3 minutes. Return pan with potatoes to oven to keep warm.
  7. To serve, remove and discard skin and top layer of fat. Carve pork and arrange on platter with vegetables.
Recipe Nutrition Overview
Per Serving
Total fat
Saturated fat
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