Fuck it. Might as well come up with a lemon pork ragu/out. It's been a while since I've created a dish.
1 pork butt, bone in and skin on. AKA pork shoulder and Boston butt
Coarse kosher salt it all over, put it on a rack uncovered in the fridge for 24 hours. Make sure the salt is brushed off before cooking.
The next day, bring an oven up to 400 degrees and roast the pork shoulder, rotating a few times, until it's golden brown on the outside. The main goal here is caramelization.
As you're doing that, in a pot big enough to hold the pork shoulder, sweat in extra virgin olive oil:
3 sweet white onions, roughly 1/2 inch dice
3 shallots, roughly 1/2 inch dice
...until they smell sweet and are transparent. Then put the caramelized pork on top of the onions and add:
10 sprigs fresh thyme
1 sprig fresh rosemary
1 carrot, 1 inch dice
2 celery sticks, 1 inch dice
the zest and juice of 4 fresh lemons (never ever ever pre-made lemon juice)
then add some white wine and water/beef stock/chicken stock to cover the pork about 3/4 of the way.
Drop in a whole head of garlic with the top cut off to the liquid and put that in a 250 degree oven for 10-12 hours. Let the meat rest in the liquid for at least 2 hours after cooking.
Then pull the meat out in as few pieces as possible and strain the cooking liquid twice. Put the liquid back into the pot and reduce it until it's about 85% gone, skimming the top frequently. While this is happening, hand-pull the pork meat and skin into bite-sized pieces, getting rid of any gristle, bone, loose sprigs of thyme, etc. Reserve for later.
Save that head of garlic post-cooking and squeeze out the braised garlic once it's cooked, discarding the paper. It should be a paste consistency.
About an hour before serving, toss
5 parsnips, peeled and roughly 1/2 inch dice
1 celery root, peeled and roughly 1/2 inch dice
2 carrots, peeled and roughly 1/2 inch dice
20 breakfast radishes (or other radishes), roughly 1/2 in dice.
in melted butter and add salt, fresh thyme, and white pepper. Spread those out on a cookie sheet and roast at 425, shaking frequently. They should be done in about 20 to 30 minutes. When they're done, toss them with some of that reserved garlic paste and set aside.
In another pan, melt some butter over medium-high heat and add the pork skin and meat, along with:
2 shallots, 1/8 in dice
Cook until the pork is slightly crispy on the outside but not tough, then add the reserved, reduced cooking liquid. Reheat the pork fully in the liquid and taste for any final adjustments. Add salt, pepper, lemon juice, lemon zest, etc as needed to season the sauce. Add the roasted root vegetables.
Then add
1/2 oz chives, cut finely with a very sharp knife
30 leaves flat leaf parsley, cut finely
20 leaves fresh tarragon, cut finely
10 fresh thyme leaves
All at once, right before serving. Garnish with lemon supremes (just the flesh of the lemon, no skin or connective tissue) and extra virgin olive oil.