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Slow-roasted shoulder of pork




Source of Recipe


dlundin (My Page) on Fri, Jan 12, 07


Recipe Introduction


I really wanted to share this recipe because a) it's so good b) I'm making it for company tomorrow and c) it's a great winter dish. It's also really easy to make. I made it for my mother when she was out here for medical treatment a year or so ago and she ate it four days in a row (believe me, her choice, I didn't force it down her). Anyway, I'm making it Saturday with lemon cream pasta and some sort of salad... haven't decided yet. This is my "gift" to you, it's so darn good. I don't think I made any changes to the recipe except I think I may have had a smaller roast and didn't cook it quite as long and I don't think I added a complete half cup of fennel seeds.

Source: Los Angeles Times

December 28, 2005

Total time: 20 minutes plus 8 1/2 to

10 1/2 hours roasting time

Servings: 8 to 10

Note: This recipe from The Times Test Kitchen used a recipe from London's River Café as a jumping-off point. It ran with Laurie Winer's article about porchetta.

10 garlic cloves, peeled

1/2 cup fennel seeds

2 tablespoons coarse sea salt

1/2 teaspoon freshly ground black pepper

5 to 6 small dried red chiles, crumbled, with seeds

1 boneless pork shoulder butt (about 6 to 7 pounds)

4 tablespoons olive oil, divided

1/2 cup hot water

Juice of 1 lemon

1/2 cup chicken broth

1. Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.

2. Cut 1-inch slits all over the surface of the meat, including top and bottom. Rub the garlic-seed mixture into the slits.

3. Heat 2 tablespoons olive oil in a large, heavy Dutch oven. Sear the meat on all sides over medium-low heat for about 10 to 12 minutes. Do not allow the garlic to burn.

4. Remove the roast from the pot and add the hot water, stirring and scraping the bottom to deglaze the pan. Place a rack in the bottom of the pan. Add the meat, fatty side up, and roast in the oven uncovered for 30 minutes.

5. Pour the lemon juice and the chicken broth over the meat. Brush with the remaining olive oil.

6. Reduce the heat to 250 degrees, cover the pan and roast the meat 8 to 10 hours, occasionally basting with pan juices. The roast will be done when the meat falls apart when barely touched with a fork.

7. Remove the roast from the pot and place it on a serving platter. Skim the fat from the pan drippings. Serve pan drippings on the side or drizzled over the meat.

Each of 10 servings: 377 calories; 36 grams protein; 6 grams carbohydrates; 2 grams fiber;