Jacques Pépin's Ratatouille & Roast Pork

Summary by Krater

Jacques Pépin demonstrates how to prepare and slow-braise a pork shoulder with ratatouille vegetables. He seasons the pork butt, browns it in a Dutch oven, adds chopped garlic, onion, eggplant, zucchini, and tomato along with herbs de Provence, and bakes it at 275 degrees Fahrenheit for 1.5 to 2 hours before slicing and serving it over the vegetables.

From the video

Answers: How do you make slow-braised pork shoulder with ratatouille?

• Slow-braised pork shoulder
• Ratatouille vegetables
• One-pot braising technique
• Meat preparation and browning

Ingredients

• 2 lbs pork butt
• salt
• pepper
• 5 or 6 cloves garlic
• 2 cloves garlic
• 1 onion
• close to 12 oz eggplant
• 1 zucchini
• 1 tomato
• 1/2 tsp herbes de Provence or Italian seasoning
• chives or parsley

What it concludes

• Browning the seasoned pork shoulder for 15 to 20 minutes ensures it is nicely roasted all around before adding the vegetables.
• Baking the pork shoulder and ratatouille vegetables at 275 degrees Fahrenheit for 1.5 to 2 hours yields a very tender roast and flavorful natural vegetable juices.