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Slow roasted shoulder of pork

Course Main Course
Cuisine North America
Keyword 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

  1. 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.

  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 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, 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 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.

  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.

Recipe Notes

Recipe and photography by https://www.latimes.com/recipe/