This is a print preview of "Slow Roast Pork" recipe.

Slow Roast Pork Recipe
by Hugo Matheson

Slow Roast Pork

A unique pork dish with sweet, rich flavors.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 8

Goes Well With: buttery mashed potatoes, roasted carrots glazed with the pork cooking juices in the winter

Ingredients

  • 1 Niman Ranch pork shoulder (5-6 pounds)
  • 2 Tbsp coriander seeds
  • 2 Tbsp fennel seeds
  • 3 cloves garlic, chopped
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • Extra-virgin olive oil
  • 3 apples, quartered (Braeburn, Fuji, Golden Delicious, or Pink Ladies)
  • 3 branches fennel tops
  • 1 cup chopped onions
  • 3 cups dry white wine

Directions

  1. If the pork shoulder still has skin, score with a knife in a crisscross pattern. With a mortar and pestle or a clean coffee grinder, crush coriander, fennel, garlic, salt, and pepper. Moisten with olive oil to form a paste. Rub paste on all sides of pork shoulder.
  2. Cover the bottom of a deep, lidded pan with apples, fennel, and onions. Pour wine over fruit and vegetables. Place pork on top and cover tightly with a lid, then cover the lid tightly with aluminum foil. Cook at 250º for 10 hours or overnight.
  3. Remove pork from pan, place on a cutting board, and cover with aluminum foil to keep warm. Strain liquid into a saucepan, bring to a boil, and cook until reduced by half. Serve sauce with sliced pork.