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- Hi, I'm Jacques Pépin,
and this is "American Masters at Home."
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- I love a slow-roasted
or slow-baked roast of pork.
And for that,
ideally this is the pork butt,
pork shoulder.
As you see, there's a fair amount of fat in it,
but it's very moist and tender and so forth.
And what I want to do here,
to start with,
you put salt and pepper on top of it.
Rub on it.
And.
(pepper grinding)
What I put here,
little wedge of garlic
like this, the real wedge of garlic.
About five or six of those.
And what you do,
they are pointed as you can see here,
you make a hole in there
to push them into,
into that hole.
Yeah.
To stuff them like this.
Okay.
Gives taste.
Yeah.
There.
Five or six,
you can do that with a leg of lamb
or with other things too, you know.
That's it.
And that, I'm gonna put that to brown here.
I don't need any fat in there
(pot sizzles)
and it should brown a good
15, 20 minutes
until it's nicely roasted, all around.
And after that, around,
I put what we call like a ratatouille
in France, the ratatouille,
the stew from the south of France.
I'm gonna cut those very coarsely.
Garlic.
(knife chopping)
Onion.
(knife chopping)
Okay.
(knife chopping)
Okay.
I have an eggplant
close to 12 ounces,
(knife chopping)
and a zucchini about the same way too.
All right.
(knife chopping)
And you can be pretty coarse with that.
(knife chopping)
One last tomato here.
(tomato squishes)
(knife chopping)
Okay.
(pork sizzling)
(pot clanks)
(pot clanking)
- Cover.
(lid clanks)
- Okay.
(pot steaming)
This is (lid clanks)
nicely brown all around,
(pork steams)
as you can see.
Okay. (pot clinks)
That's it.
I'm gonna put like half a teaspoon
of herbes de Provence,
or Italian seasoning, about the same thing.
(pot clinks)
And all of my garnish.
There.
(pot steaming)
And a little salt on those vegetables there.
(pot steaming)
And that's basically it.
(lid clanks) (pot steaming)
- 275 degrees in the oven.
An hour and a half, two hours,
I'll check it out.
And that's it.
Now, you can see it's very tender.
There it is here.
(tongs clank)
Now the roast,
now you have all of those vegetable
around the ratatouille.
(dishes clinking)
And remember, we didn't put any liquid in it.
Just
(dishes clank)
the natural liquid of the,
the vegetables and the meat.
(food squishes)
(ladle clanking)
Okay.
(dishes clank)
I could cut my roast
in the middle here.
See, it's quite hot.
(knife slicing)
(pork squishing)
We put it in my vegetables here.
At the end,
a sprinkling of herb on top of it.
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And here it is,
shoulder pork,
braised slowly,
with the ratatouille around it.
Happy cooking.
- Thank you for joining me.
For more, subscribe to this channel,
or watch here.
Thank you,
and happy cooking.
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