Slow Roasted Pork Roast with Prune Glaze

4 lbs (approx) pork shoulder roast

1 cup fresh prune juice

3 large crushed garlic cloves

12 fresh prunes

1 tablespoon molasses

1 tablespoon raw honey

1 tablespoon fresh oregano

Extra virgin olive oil

Sea salt and black pepper

Preheat oven to 350 F

Combine prune juice, garlic, molasses, and honey.  Rub pork roast with sea salt, black pepper, oregano, and olive oil. Add to a covered roasting pan. Roast for 3 hours, basting intermittently with the marinade. 

Remove cover during the last hour of cooking and add prunes and veggies or your choice.

Enjoy!

Individual Roasted Veggie Ramekins

4 small flan dishes

4 small red skin potatoes, sliced

8 cremini mushrooms, sliced

1 large carrot, sliced

1 white onion, sliced

1 cup cherry tomatoes

1/4 cup freshly grated mozzarella

2 garlic cloves, crushed

Handful of fresh parsley

Extra virgin olive oil

Sea salt and black pepper

Pre heat oven to 400 F

Cut cherry tomatoes into quarters. Drizzle olive oil on the flan dishes and arrange veggies in a single layer (refer to picture). Scatter onion, garlic, and parsley over the top. Drizzle olive oil over the top. Season with sea salt and black pepper. Cover and bake for 20 minutes, remove cover and bake a further 10 minutes or until veggies are cooked and starting to get crispy. Scatter fresh mozzarella over the top.

Serve hot.