Slow Roasted Shoulder of Pork
Source of Recipe
latimes
List of Ingredients
10 garlic cloves, peeled
1/2 cup fennel seeds
2 Tbsps. coarse sea salt
1/2 tsp. freshly ground black pepper
5 to 6 small dried red chiles, crumbled, with seeds
1 boneless pork shoulder butt (about 6 to 7 pounds)
1/2 cup hot water
Juice of 1 lemon
1/2 cup chicken broth
4 Tbsps. olive oil, divided
Recipe
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 wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.
3. Heat two 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, 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 is 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.
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