Slow Roasted Pork Shoulder with Carrots and Fresh Herbs | Main Courses | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 2 1/2 pounds pork shoulder roast, tied, trimmed of excess fat and seasoned well with salt and pepper
• 4 cloves garlic, peeled and finely chopped
• 1 teaspoon fresh thyme leaves, minced
• 1 teaspoon fresh oregano leaves, minced
• 1 sprig of rosemary, leaves removed and finely chopped
• 6 fresh large sage leaves, finely chopped
• 2 tablespoons extra virgin olive oil
• 4 shallots, peeled and thinly sliced
• 12 whole baby carrots, cleaned with stems removed
• 1/3 cup Pedroncelli Zinfandel