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Slow roasted shoulder of pork
Servings 8
Ingredients
- 10 cloves garlic peeled
- 40 g fennel seeds
- 2 tbsp sea salt coarse
- 1/2 tsp pepper black, freshly ground
- 6 chiles red, small dried, crumbled, with seeds
- 1 pork shoulder butt boneless, about 6 to 7 pounds
- 120 ml water hot
- Juice of 1 lemon
- 120 ml chicken broth
- 4 tbsp olive oil
Instructions
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Heat the oven to 240 ° C. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.
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Cut 1-inch wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.
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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.
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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.
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Pour the lemon juice and the chicken broth over the meat. Brush with the remaining olive oil.
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Reduce the heat to 120 ° C, 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.
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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.
Recipe Notes
Recipe and photography by https://www.latimes.com/recipe/