A Delicious Return to Form

That "form" comes in the traditional holiday gatherings that many of us are just now returning to after years of not being able to hold parties like the ones we've had in the past. But with this return comes new challenges, some of them in the form of challenges to our financial well-being. We want to celebrate, but we also want to save money. New York Times Food Columnist Melissa Clark came by

Tonia's Kitchen to talk about a festive idea that will keep your budget from busting...a delicious slow-roasted pork shoulder standing in for your traditional beef roast. Melissa told Tonia she roasts the pork until the fat bakes right off. She uses a ton of garlic in the recipe, and that allows for a crispy skin and juicy meat!

Yield: 8 to 12 servings

• 1(7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to ¼-inch thickness
• ¼cup chopped fennel fronds
• ¼cup chopped fresh rosemary
• 2teaspoons chopped fresh sage leaves
• 5garlic cloves, grated or mashed to a paste
• Finely grated zest of 1 lemon
• 1½tablespoons kosher salt
• 1teaspoon fennel seed
• ¾teaspoon red pepper flakes
• ½teaspoon black pepper
• ¼cup extra-virgin olive oil

1. Step 1

   Score skin and fat all over pork, taking care not to cut down to the meat.

2. Step 2

   In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.

3. Step 3

   Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)

4. Step 4

   Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.