PORK SHOULDER WITH GINGERSNAP GRAVY
Makes 8 servings
1 (5½- to 6-pound) bone-in pork shoulder roast
5 tablespoons olive oil, divided
2 teaspoons ground ginger
1½ teaspoons kosher salt
1 teaspoon ground black pepper
1 red onion, thinly sliced
1 (10.5-ounce) can chicken broth
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh sage
1 pound baby rainbow carrots
1 cup low-sodium chicken broth (if needed)
3 tablespoons unsalted butter
½ cup finely ground gingersnap cookies
Garnish: fresh sage
1. Preheat oven to 350°.
2. Score fat side of pork shoulder ina diamond pattern. Rub 2 tablespoons oil, ginger, salt, and pepper all over pork; let stand at room temperature for 15 minutes.
In a large Dutch oven, heat remaining 3 tablespoons oil over medium heat. Add pork; cook until browned on all sides.
