Hey Friends, I hope your weekend was half as fabulous as mine. If you read my post last Friday, you know the hubs and I celebrated our 25th wedding anniversary with a weekend of spa madness. I had a marvelous massage and facial but when we compared notes, mine far exceeded his, and I felt the green eyed monster creeping into his thoughts. I quickly changed the subject to his favorite topic, dinner plans!  More to come on our spa weekend. For now, let’s talk about what’s for Easter dinner.

Ham is always on the menu for us but if you are in the mood for a different kind of pork, try my delicious Pork Shoulder. This recipe is easy peasy, fills lots of Lenten bellies and so tender, you can cut it with a butter knife. With a few ingredients, this entrée will be a hit on your dinner table.



Yields 4-6 servings

Ingredients:
1 3-4lb. Pork Shoulder
4 carrots cut into 2″ pieces
6-7 small red potatoes
1 medium onion, chopped
3 cloves garlic
1 medium orange
1 tsp. dried thyme
Salt
Fresh cracked pepper
2 tbs. Olive oil
1/4 cup all-purpose flour

Directions:
Pre-heat oven to 300 degrees. Season pork shoulder on all sides with salt and pepper. Dredge all four sides of the shoulder in flour. In a large Dutch oven, heat oil over medium heat. Lightly brown all sides of the shoulder. Add onions and garlic. Sauté for three minutes. Add thyme. Cover pot and place in the oven. Bake for 1.5 hours. Remove from the oven. Add carrots and potatoes. Zest the orange and sprinkle over the meat and vegetables. Add juice from the orange. Cover and return to the oven. Bake for 1.5 hours or until tender.