18 hrs 25 mins
Yes, this is a time consuming recipe, but really you are getting an amazing roast dinner one night and an incredibly rich stock that can be used right away or frozen for later use. I like this for use as a base stock in homemade Chashu Ramen, but would also be wonderful in other hearty soups.
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- 1 (7 -8 lb) pork, picnic shoulder bone-in, skin-on
- 7 garlic cloves
- 1 tablespoon coarse salt
- 1 tablespoon italian seasoning, blend
- 1/2 teaspoon fresh ground pepper
- 1 onion, peeled and sliced thickly
- 1 carrot, rinsed and sliced thickly
- 2 cups red wine
- 5 cups chicken broth
- 1FOR THE ROAST:.
- 2Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart.
- 3In a mortar and pestle crush garlic, salt, seasoning, and pepper into a coarse paste. Rub all over roast, into score marks especially. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
- 4Roast in a 450° oven until deep golden brown, 40 to 45 minutes.
- 5Remove pan from oven, scatter onion and carrot slices around pork. Pour 1 cup of the wine and 2 cups of the broth into pan. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170°, 8 to 9 hours.
- 6About 30 minutes before serving, transfer pork to a carving board. Cover pork loosely with foil and set in a warm place. Pour the remaining broth and wine into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (reserve vegetables for the stock making); you should have 1 to 1 1/3 cups drippings. Skim off fat.
- 7Peel skin off roast and set aside for stock making. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.
- 8FOR THE STOCK:.
- 9Preheat oven to 400°.
- 10Remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn't eat), add to the roasting pan. Add in the reserved pork skin and cooked vegetables from making the roast along with the fresh onions, carrots.
- 11Roast in the oven for 20-30 minutes until the it gets a nice golden crisp to it.
- 12Place the bone, pan drippings and veggies in a stock pot, add in thyme, bay, garlic then cover with water by about an inch. Cover pot, then bring to boil, then reduce to a simmer for 8-9 hours. (yes, that's right).
- 13Remove from heat allowing to return to room temperature. Refrigerate overnight. Remove from fridge and skim off hardened white fat.
- 14At this point the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. Strain thru mesh strainer, throw out solids. You now have quite possibly the best pork stock you will ever have.
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Nutritional Facts for Slow-Roasted Pork Shoulder and Roasted Pork Stock
Serving Size: 1 (779 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 758.5
- Calories from Fat 282
- Total Fat 31.4 g
- Saturated Fat 11.0 g
- Cholesterol 272.9 mg
- Sodium 1287.3 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 1.0 g
- Sugars 2.9 g
- Protein 96.0 g
The following items or measurements are not included: