A garlicky, herbaceous sauce works double-time in this roasted pork shoulder recipe. The sauce first serves as a marinade that sinks into the crevices of a crisped-up, bone-in pork shoulder and then makes for a striking sauce. The stars of the sauce are garlic scapes; their vibrant green color and curly stalks match the personality they bring to any dish. (If you can’t find scapes, which are typically only available in the spring, use scallion greens.) Serve this roast piping hot, and try it as part of a brunch spread with freshly baked biscuits.
If you can get your hands on them, ramps make for a great substitute for garlic scapes. Or reach for green garlic or scallions.
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