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Slow-Roasted Pork Shoulder with Mustard and Sage Recipe

kept byDAPHNE
recipe byEpicurious

Serve with a side of creamy polenta.


1 skinless, bone-in pork shoulder (Boston butt; 5–6 pounds)
Kosher salt, freshly ground pepper
1/2 cup Dijon mustard
1/4 cup finely chopped fresh sage
2 tablespoons finely chopped fresh marjoram
4 garlic cloves, finely chopped



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