Pot Roast Pork Shoulder with Potatoes

Make deep slits in the pork shoulder using a knife to allow the marinade to penetrate easily.

Prepare the marinade in a blender, adding the dry white wine, the juice of the four oranges, the chopped large onion, the two cloves of garlic, the green herbs, the crushed red pepper flakes, and the salt.

Add a little water to the blender to rinse out the remaining marinade and pour all the seasoned liquid over the pork shoulder.

Make additional punctures in the pork shoulder with a fork and let it marinate in the refrigerator for a minimum of 6 hours, preferably overnight, stored in a sealed container or plastic bag to prevent odor transfer.

Heat a large pot over medium-high heat (do not add oil) and sear the pork shoulder on both sides until a nicely browned crust forms (sear).

After searing, reduce the heat and begin adding the reserved marinade, pouring ladlefuls of the liquid over the pork shoulder, turning it with each addition.

Continue cooking on low heat, covered, adding the marinade as the liquid reduces, until the pork shoulder is extremely tender, checking with a fork.

Remove the cooked pork shoulder from the pot and place it in a baking dish.

In the same pot, use the remaining sauce and add the peeled small new potatoes. If the liquid is too thick, add a little water (about half a glass) to cook the potatoes.

Cook the potatoes over low heat until they are very tender, which should happen quickly due to their small size, and then turn off the heat.

Transfer the potatoes and the thickened sauce to the baking dish containing the pork shoulder, mixing them together to finish the dish presentation.