Polish Lasagna with Pork and Cream Sauce - Slow-Roasted Method

Method

1. Trim excess fat from pork shoulder and season with salt and pepper
2. Place pork in a roasting pan and cook at 160°C (325°F) for 2 hours, turning occasionally
3. While pork roasts, sauté onion and garlic in a separate pan until softened
4. Add tomato sauce and simmer for 10 minutes
5. In a separate bowl, make a sauce with cream, butter, flour, salt, and pepper
6. Layer the lasagna noodles, meat sauce, and cream sauce in a baking dish
7. Repeat the layers and bake at 180°C (350°F) for 25-30 minutes
8. Check that the pork reaches 71°C (160°F) throughout before serving
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.