Eosinophilic Esophagitis Friendly Slow-Roasted Pork Shoulder with Garlic and Sage

Total time5 hr 50 min

Prep time20 min

Cook time5 hr

4.5

(3)

Eosinophilic Esophagitis Friendly Slow-Roasted Pork Shoulder with Garlic and Sage

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Ingredients

6 servings

1 bone-in pork shoulder (5–6 lb), skin-on or skinless
6 cloves garlic, minced
¼ cup fresh sage leaves, finely chopped
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
3 tbsp olive oil
2 tsp fine sea salt
1 cup chicken broth
1 tbsp apple cider vinegar
4 medium carrots, cut into 2-inch pieces
3 medium parsnips, cut into 2-inch pieces (optional)

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Remove the pork shoulder from the refrigerator 30 minutes before roasting. Preheat the oven to 325°F (165°C).
2
In a small bowl, combine the minced garlic, chopped sage, rosemary, thyme, olive oil, and sea salt, stirring until a thick paste forms.

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