Prep 1 hr
Cook 9 hrs
For that feast you are planning! This makes the most meltingly tender pulled pork. This calls for a whole shoulder, but I have done this with a Boston Butt(with skin on) with good results. From Jamie Oliver.
- 11 -13 lbs pork shoulder, one the bone, skin scored with a sterilized exacto knife
- 750 ml dry white wine
- 1 pint chicken stock
- 3 medium carrots, peeled, sliced into thick rings
- 3 onions, peeled and roughly chopped
- 2 fennel bulbs, trimmed
- 1 head garlic, peeled, and smashed
- 1 bunch fresh thyme
- 2 tablespoons fennel seeds
- 1 tablespoon sea salt
- Preheat oven to maximum.
- Smash fennel seeds with salt in a mortar and pestle until fine.
- Put the veggies, garlic, and thyme sprigs into a large roasting tray.
- Pat shoulder with olive oil and put on top of the veggies. It is IMPERATIVE that it covers all the veggies, or they will burn, and your sauce will not work.
- If you use a Boston Butt be sure to reduce cooking time!
- Massage with the powdered fennel, rubbing into the scores.
- Put into max heated oven for 20-30 minutes, or until it is beginning to color, then turn down to 250F and cook for 9-12 hours or until you can pull it with a fork (198 internal temp).
- Tip all the wine into the roasting tray and let it cook for another hour until you have a nice thick sauce.
- Remove and let rest for a half hour, before moving to a very large cutting board.
- Mash up the veggies in the tray with a potato masher. Add chicken stock, and boil until you have a nice gravy. You may need to thicken it.
- Serve with braised greens, baked beans and the lovely gravy. Yum!
This scores ten stars on flavor. I used a pork shoulder and all the ingredients, but I cooked it in a pressure cooker for one hour (at 15lbs pressure). It fell apart and the sauce was a great accompaniment.