Polish slow-roasted pork shoulder with marjoram

Ingredients

For the pork

• 1.6 kg boneless pork shoulder
• 1 tbsp olive oil
• 2 tsp dried marjoram
• 2 tsp fine salt
• 1 tsp black pepper
• 2 yellow onions (quartered)
• 6 garlic cloves (peeled)
• 240 ml low-sodium chicken broth

For the sauce

• 1 tbsp Dijon mustard
• 2 tsp apple cider vinegar
• 45 g cold unsalted butter (cubed)

Preparation

1. Heat the oven to 150°C. Pat the pork dry and rub it with the oil, marjoram, salt and pepper. 2. Put the onions and garlic in a snug roasting pan and pour in the broth. Set the pork on top, fat side up, and cover tightly. 3. Roast for 3 hours, until the pork is tender. 4. Remove the lid and raise the oven to 220°C. Roast for 20 minutes, until the top is browned. 5. Transfer the pork to a board and rest it for 20 minutes. Strain the pan juices into a small saucepan and skim off the visible fat. 6. While the pork rests, set the juices over low heat and whisk in the mustard and cider vinegar. Heat for 2 minutes, until steaming, then take the pan off the heat. Whisk in the cold butter a few pieces at a time until the sauce looks smooth and glossy.