Slow Roasted Pork Shoulder
From Gail Norton
Serve on top of creamy mashed potatoes for a crowd and wait for the roars of approval. Only you will know how dead easy it was to prepare.
- 5 lb. boneless pork shoulder, skin on
- 2 T. olive oil
- 1 T. fennel seeds or 2 t. fennel pollen
- 2 t. kosher salt
- fresh ground pepper
- 2 celery stalks, roughly chopped
- 1 large carrot, roughly chopped
- 1 onion, quartered
- 1 lemon thinly sliced
- 1 c. white wine or vermouth
- 1 c. vegetable stock
Preheat oven to 425°F. Pat the skin of the pork dry with paper towels and rub it all over with olive oil. Using a mortar and pestle, grind the fennel seeds, then add the salt to grind them together. Add a generous grinding of black pepper. Rub this mixture all over the pork, pressing it into the cracks and folds of the roast. Set the meat aside while you assemble the rest of the dish.
Put the celery, carrots and onions in the bottom of a large Dutch oven. Scatter the lemon over the vegetables and place the roast on top. Roast 30 minutes, until the skin starts to blister and crackle. Reduce the oven to 250°F. and add the wine and stock. Roast the pork for 8 hours; halfway through, turn the pan around in the oven.
The pork is ready when it’s so tender you can pull pieces away with your fork and the crackling is crisp. Transfer it to a board to rest. Strain the juices out of the pan into a saucepan placed over medium heat, reduce the sauce until it has reached a desirable consistency. Serves 6 to 8.