Seared Salmon with Coconut-Curry Sauce and Basmati Rice

I'm making this with salmon, but any fish could substitute, including shrimp or lobster.  The rice and sauce can be made ahead and the fish cooks quickly, making it a great dinner when you have guests or in the middle of the week.

Makes 4 servings

For rice:
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
2 tablespoons thinly sliced green onion

For sauce:
1 teaspoons minced peeled fresh ginger
1 teaspoons minced garlic
2 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 cup well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar

For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)

4 (6oz.) pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Make rice:

In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Cook rice, covered for 12 minutes. Add green onions and mix gently with a fork, cover and keep warm.

Make sauce:
In a heavy saucepan sauté ginger and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.

Prepare vegetables:
In a bowl toss together all vegetable ingredients. Reserve.

Preheat oven to 400°F.

Place heavy skillet over high heat.  Brush salmon with oil and sprinkle with salt and pepper to taste. Once skillet is very hot (test by sprinkling a couple of drops of water into the pan, they should dance on the surface before evaporating). Place fish, skin side up into pan and press down to ensure entire fillet is in contact with hot surface.  Don't touch for 3-4 minutes to get a nice golden brown crust on fish.  Carefully turn and finish cooking the fish in the oven for another 3-4 minutes (I like my salmon medium-rare).

Put 1/2 cup of cooked rice each in center of 4 warm plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.  Serve and Enjoy!

Lamb Meatballs

These meatballs are fantastic, as an appetizer with the yogurt sauce below or as a main dish.  For a main, I serve them in a tomato ragú scented with cinnamon over either rice with slivered almonds or pasta.  Either way, hot or cold they are scrumptious. Enjoy!

1 pound ground lamb
1/4 cup finely chopped white onion
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper

Heat the oven to 375°F and arrange a rack in the middle.

Combine all ingredients in a large bowl and mix thoroughly with your hands.  Form mixture into 30 balls (about 2 teaspoons each) and place on a baking sheet.  Place sheet in oven and bake until meatballs are no longer pink in the middle, about 15 minutes.


Yogurt Sauce-

7 ounces whole-milk Greek yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
1 teaspoon ground cumin
Zest of 1 medium lemon, minced

Combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve and Enjoy!

Lamb Stew with Leeks and Artichokes

The lamb shoulder becomes incredibly tender in this dish, and a natural partner for the earthy-sweet artichokes.  Serve with Creamy Risotto for a beautifully satisfying meal.

Makes 6 servings

3 1/2 pounds boneless lamb shoulder meat, trimmed of excess fat, cut into 2-inch pieces
1 1/4 cups chopped fresh Italian parsley
3 garlic cloves, minced
1 tablespoon finely grated lemon peel
3 tablespoons olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)
1 large onion, thinly sliced
3/4 teaspoon dried thyme
1 1/2 cups (or more) low-salt chicken broth
1/2 lemon
18 baby artichokes (about 1 3/4 pounds)

Place trimmed lamb in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.

Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.

Heat oil in heavy large pot over high heat. Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch. Transfer lamb to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds. Return lamb and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil. Reduce heat to medium-low; cover and simmer until lamb is very tender, about 1 1/2 hours.

Lamb stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated. Bring lamb stew to simmer before continuing with recipe.

Fill medium bowl with cold water. Squeeze juice from lemon half into water; add squeezed lemon half. Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached. Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water. Repeat with remaining artichokes.

Drain artichokes and add to lamb stew. Bring to boil. Reduce heat to medium-low; cover and simmer until artichokes are tender, adding more broth by 1/4 cupfuls if stew is dry, about 25 minutes. Season stew to taste with salt and pepper. Transfer to bowl; sprinkle lamb stew with reserved 1/4 cup chopped parsley.  Serve and Enjoy!

The Menu- March 22nd - March 28th

Saturday-
Manhattan Style Fish Stew
Roasted Tomato and Basil Flatbreads
Baby Green Salad with Apples and Toasted Walnuts, Cinnamon-Honey Vinaigrette

Sunday-
Buffalo Chicken Wings
Crudité with Bleu Cheese Dip

Monday-
Spaghetti Squash with Lamb Meatball Ragú
Chopped Salad with Sweet Onion Dressing

Tuesday-
Meatloaf with Mushroom Gravy
Oven Roasted Cauliflower
Green Beans with Crispy Shallots

Wednesday-
Ina's Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Shredded Chicken Hash

Thursday-
Ratatouille over Brown Rice Pasta

Friday-
Steak and Martini Night
Grilled Flank Steak with Chimichurri
Roasted Potatoes with Rosemary and Sea Salt
Sautéed Spinach

Breakfast Tortilla

Makes 4 servings

5 large kale leaves
3 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon chopped fresh thyme
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
4 large eggs, at room temperature
4 (10-inch) soft corn tortillas
1/4 cup store-bought plain hummus

Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove mixture from skillet and reserve warm.
Quickly wipe out skillet with paper towel and continue to heat.  Using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
Return skillet to medium high heat and heat last tablespoon oil.  In a small bowl scramble eggs. Add eggs to hot pan and cook until soft. Season with salt and pepper. Put the eggs on top of the kale.  Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve and enjoy!

Corned Beef and Cabbage

Here's a recipe from legendary chef, James Beard.  It has been a staple in my house forever.  My mother was not much of a cook, but I did get this one from her.  It never fails to get raves and is perfect for St. Patty's Day dinner.

Enough for 6, with meat left over for additional meals

5 pounds corned brisket of beef
packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. Enjoy!

Braised Red Cabbage

1 medium head red cabbage, quartered, cored, and thinly sliced crosswise
4 bacon slices, chopped
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
1/2 cup white-wine vinegar
3 tablespoons packed brown sugar
1 tablespoon salt
1 teaspoon black pepper

Rinse cabbage under cold water, then drain (do not pat dry).

Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.  Adjust seasoning, if necessary with salt and pepper, Serve and Enjoy!

Cilantro-Lime Vinaigrette

1/4 cup fresh lime juice
1 garlic clove, minced
1 teaspoon honey
1/8 teaspoon ground coriander
1/4 cup extra-virgin olive oil
2 tablespoon chopped fresh cilantro
Kosher salt and fresh ground black pepper, to taste


In a medium bowl, whisk all ingredients together.  Adjust seasoning and serve over your favorite green salad.  Enjoy!

The Menu: March 15th - March 21st

Saturday-
Cornmeal Crusted Cod with Tartar Sauce
Broccoli with Garlic, Ginger, and Red Pepper Flakes
Sautéed Kale with Bacon and Shallots
Oven Roasted Carrots

Sunday-
Chicken Mole Enchiladas
Guacamole
Chopped Salad, Cilantro-Lime Vinaigrette

Monday- "Happy St. Patrick's Day!"
Corned Beef with Stone Ground Mustard Sauce
Braised Red Cabbage
Green Beans with Red Onions

Tuesday-
Vegetable Chili
Chopped Romaine Salad, Creamy Garlic Dressing

Wednesday-
Curried Lentil Stew with Vegetables and Sausage
Oven Roasted Cauliflower

Thursday-
Smorgasbord Night

Friday- "Steak and Martini Night"
Prime Aged Porterhouse Steaks, Herb Compound Butter
Baked Potatoes with Sour Cream and Chives
Baby Greens Salad with Roasted Shallot Vinaigrette

The Menu: March 8th - March 14th

Saturday-
Oven Roasted Salmon with Caramelized Shallots
Sautéed Spinach
Vegetable Quinoa

Sunday-
Thai-styled Rice Noodles with Shrimp
Stir Fried Green Beans with Ginger and Peanuts

Monday-
Shredded Pork Tacos
Red Beans and Rice
Chopped Salad with Lime-Cilantro Dressing

Tuesday-
Italian Sausage with Homemade Ragú
Brown Rice Pasta
Broccoli with Garlic

Wednesday-
Oven Roasted Chicken
Carrot, Beet, and Parsnip Hash
Baby Green Salad, Lemon-Honey Vinaigrette

Thursday-
"Smorgasbord Night"

Friday-
Roasted Beef Tenderloin with Braised Wild Mushrooms
Shingled Potatoes with Thyme and Sea Salt
Steamed Asparagus
Roasted Carrots

Shingled Potatoes

For this preparation you should pick potatoes that are all about the same size.  Medium sized potatoes work best.  Although slicing the potatoes takes some time, the beautiful presentation is worth it.  This makes a elegant accompaniment to any meal.

Makes 8 servings

8 russet (baking) potatoes (6 to 8 oz each)
3/4 stick (6 tablespoons) unsalted butter, melted
3 tablespoons fine dry bread crumbs
1/4 cup grated Parmesan cheese
3 Tablespoons fresh Thyme, minced
Kosher salt and fresh ground black pepper, to taste

Put oven rack in middle position and preheat oven to 375°F.

Peel potatoes and as you finish each, put in a large bowl of cold water (to prevent browning). Once all are peeled, take one at a time and cut a thin sliver lengthwise from one side of the potato with a sharp knife to make it stand flat on a cutting board.  Now, make crosswise cuts, 1/8" apart, but not completely through to the bottom.  Make sure you stop about 1/8" from cutting them all the way through so they don't fall apart.  Drop potato back into water after cutting.

Line bottom of a shallow baking pan (1 inch deep) with parchment, then butter parchment. Drain potatoes and pat dry. Place in the baking pan and gently press each potato down with your hand so the slices fan out slightly. Brush potatoes all over with 2 tablespoons butter (total), making sure to get some of the butter between the slices. Sprinkle with thyme, salt, and pepper. Cover pan tightly with foil and bake potatoes until just tender, 45-50 minutes, then remove foil and bake until tender, 10 to 15 minutes more.  If making potatoes earlier in the day or the day before you can cool them at this time.  Once completely cooled, store covered in the refrigerator.  Before you sever them, continue with the below step.

Preheat broiler.

In a small bowl, combine Parmesan cheese and breadcrumbs.  Brush potatoes with 2 tablespoons butter, then sprinkle with bread crumb mixture and broil about 5 inches from heat until golden, about 3-4 minutes. Drizzle with remaining 2 tablespoons butter and serve immediately and Enjoy!

Carrots with a Tunisian Yogurt Sauce

Makes 4 servings

2 pounds small carrots, scrubbed, tops trimmed to 1/2"
Kosher salt
1 tablespoon sugar
1 teaspoon mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper
1/2 cup plain Greek yogurt
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
1/2 teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.

Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 tablespoon oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
Heat remaining 3 tablespoons oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes.  Because the sugar in the rub can burn easily if cooked too long, make sure to watch carefully.  Correct seasoning with salt and pepper.

Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 teaspoons thyme, and 1/2 teaspoon lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
Spoon harissa yogurt onto plates and top with carrots, more thyme, and more lemon zest. Serve with lemon wedges and Enjoy!

Menu March 1st - March 7th

Saturday-
Mahi-Mahi Tacos with Salsa Fresco
Cilantro-Citrus Slaw
Spicy Black Beans
Smashed Avocado

Sunday-
Ragú with Sausage and Braciole
Brown Rice Pasta
Broccoli with Lemon Zest, Garlic, and Red Pepper Flake

Monday-
Slow Roasted Pork Shoulder with Mustard and Sage
Creamy Polenta
Green Beans with Red Onion

Tuesday-
Oven Roasted Chicken with Pan Gravy
Spice-Crusted Carrots
Baby Greens Salad with Lemon-Herb Vinaigrette

Wednesday-
Short Rib Pot Pie with a Crusty Potato Top
Chopped Salad with Plum Tomatoes and Creamy Garlic Dressing

Thursday-
Dinner Out

Friday-
Root Vegetable Hash with Beets and Pork Belly, Scrambled Eggs

Short Rib Pot Pie with a Crusty Potato Top

Here's a great riff on a classic.  The short ribs adds a luxurious element to this dish and I love the crusty potatoes on top instead of the pastry which usually accompanies a pot pie.

Serves 8

3 pound boneless beef short ribs, cut into 2" pieces
2 large russet potatoes
Kosher salt, freshly ground pepper
1/2 cup all-purpose flour, plus more
2 tablespoons olive oil
1 10-ounce package frozen pearl onions, thawed
1 cup frozen carrots and peas, thawed
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme, plus 2 tablespoons chopped thyme
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
Flaky sea salt (such as Maldon)

For filling and assembly:

Season short ribs with kosher salt and pepper; toss with 1/2 cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.

Add onions to same pot and cook, stirring occasionally, until golden brown; using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.

Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes. Add 6 cups water to pot and bring to a boil.

Return short ribs to pot; season with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2 1/2–3 hours.

Preheat oven to 375°F.

Add onions, peas and carrots, and chopped thyme to pot and stir to break up short ribs; correct seasoning with kosher salt and pepper, to taste. Remove herb sprigs.

Peel potatoes and using a Mandolin, food processor, or very sharp knife, cut into very thin slices (1/8").   Working quickly, transfer filling to a shallow 2-quart baking dish. Shingle potatoes over filling and drizzle with butter, sprinkle grated Parmesan cheese and sea salt.

Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and potatoes are golden brown, 50–60 minutes.  Let sit 5–10 minutes then serve family style with a simple salad.

Ragú with Sausage and Braciole

As my wife says, "this ones a lot of mashing and bashing"; but it's so worth it.  This one shows up for many a Sunday dinner in our house.  We usually have friends or family over and it's great for a crowd.  I found this very reminiscent of "old world" preparations.  This is not an exact science, so feel free to use any type of meat, pork chops or short ribs work great.  Your family/guests will think you've got a nonna in the kitchen helping you out.  Enjoy!

Makes enough for 8

 2 cups fresh breadcrumbs
1/2 cup finely grated Pecorino
1/3 cup finely chopped fresh flat-leaf parsley
1 1/2 teaspoons crushed red pepper flakes
1/4 teaspoon hot smoked Spanish paprika
7 garlic cloves, finely chopped, divided
4 tablespoons olive oil, divided
2 pounds beef top round, thinly sliced by a butcher for braciole
Kosher salt, freshly ground pepper
2 pounds hot or sweet Italian sausage, halved crosswise
1 pound baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs
1 large onion, finely chopped
2 anchovy fillets packed in oil, drained
1/4 cup tomato paste
2 28-ounce cans crushed tomatoes
2 28-ounce cans whole peeled tomatoes
1 1/2 pounds large tubular pasta (such as rigatoni or tortiglioni.  I use wheat-free pasta, I especially like brown rice pastas for the consistency and mouth feel)


Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours.

Combine breadcrumbs, Pecorino, parsley, red pepper flakes, paprika, 1 chopped garlic clove, and 2 tablespoons oil in a medium bowl.

Trim beef slices into 6x2" pieces; season with salt and pepper. Sprinkle each slice with about 2 tablespoons breadcrumb mixture, roll up, and secure with a toothpick or twine; set braciole aside. Set remaining breadcrumb mixture aside.

Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat and cook sausage, turning occasionally, until browned on all sides, 5–8 minutes. Transfer to a large rimmed baking sheet.

Season ribs with salt and pepper; cook in same pot until browned on all sides, 8–10 minutes. Transfer to baking sheet with sausage. Cook reserved braciole in pot, turning occasionally, until browned, 5–8 minutes; transfer to same baking sheet.

Reduce heat to medium-low and cook onion, anchovy, and remaining garlic in pot, stirring occasionally, until onion is translucent, 8–10 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes.

Add crushed and whole tomatoes, crushing whole tomatoes with your hands; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce has thickened, 1–1 1/2 hours.

Add sausage, ribs, braciole, and any accumulated juices on baking sheet to sauce. Cook, partially covered, stirring occasionally and skimming surface as needed, until meat is very tender (rib meat should be falling off the bone), 2 1/2–3 hours longer. Season sauce with salt and pepper.

Just before serving, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

Toss pasta in a large bowl with a little of the sauce and top with reserved breadcrumb mixture. Remove bones from ribs and remove toothpicks from braciole. Serve braciole, ribs, sausage, and remaining sauce with pasta alongside.

DO AHEAD: Breadcrumbs can be dried out 5 days ahead; store airtight at room temperature. Sauce can be cooked 2 days ahead; cover and chill. Gently reheat sauce, covered, before cooking pasta.

Creamy Polenta

A great side dish for the Slow Roast Pork that follows, but can be matched with some many dishes to make a dynamite dinner.  This is a classic; creamy, satisfying, and easy to put together.  Enjoy!

3 1/2 cups canned low-salt chicken broth

2 1/2 cups whole milk

1 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 cups yellow cornmeal

3/4 cup grated Parmesan cheese (about 3 ounces)

Bring first 4 ingredients to boil in heavy large saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes. Whisk in cheese, serve, & Enjoy!

Slow Roasted Pork with Mustard and Sage

This is a wonderful meal to serve family style and just right for these cold winter nights. I like to serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.  Simple and easy to make, oh yeah and delicious!


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


Place a rack in lower third of oven; preheat to 325°F.

Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.

Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5–6 hours (depending on size of pork shoulder).

Let pork rest at least 10 minutes before serving (the meat should pull apart easily).