Slow-roasted pork with rustic potatoes

• 910 g pork shoulder, cut into thick slices
• 4 large Russet potatoes, peeled and sliced into wedges
• 4 cloves garlic, smashed
• 30 ml lard or olive oil
• 5 ml dried oregano
• 5 ml salt
• 2 ml black pepper
• 120 ml water or white wine

1. Preheat your oven to 325°F (165°C).
2. Season the pork slices generously with salt, pepper, and oregano.
3. In a large oven-proof dish or roasting pan, toss the potato wedges with oil, garlic, and a pinch of salt.
4. Arrange the pork slices on top of the potatoes and pour the water or wine into the bottom of the pan.
5. Cover tightly with foil and roast for 2 to 2.5 hours.
6. Remove the foil and increase the heat to 400°F (200°C) for the last 15-20 minutes to crisp the potatoes and brown the pork edges.
7. Use a meat thermometer to ensure the pork has reached an internal temperature of at least 145°F (63°C), though for this cut, 195°F (90°C) ensures maximum tenderness.
8. Let the meat rest for 10 minutes before serving.

Serve hot with a side of crusty bread to soak up the pan juices and a simple green salad with a sharp vinaigrette to cut through the richness.