So I have a pork shoulder—flavored with garlic, capers, lemon zest, sage, and rosemary—slow roasting in the oven (see link to thread with recipe below; thanks, Funwithfood!). I'm planing to serve it with roasted rosemary Yukon Golds and brussells sprouts. I feel like this meal could use some bright notes to offset the fatty deep flavor of the pork. It just so happens that I have some meyer lemons sitting the the fridge. My initial thought was that I'd throw some chopped meyer lemon in with the roasting potatoes, but then it occured to me that this moisture might keep the potatos from browning nicely, and cooking the lemon so much would significantly mute it's zing.
So, oh wise cooks of Chowland, what should I do? Leave the lemons out? Incorporate them in a different manner?