Forever Roasted Pork

Submitted by evelynathens

"A Michael Chiarello recipe. Made this up yesterday because I was craving delicious, fall-apart tender pork and this really fit the bill. This is Recipe #107646, which you need for this recipe and is easy to make and good for so many other dishes! This delicious roast requires long, slow cooking. I say it was worth the wait!"

 

• Ready In: 8hrs 25mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 2 medium onions, thinly sliced
• 2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 1⁄2 teaspoons finely chopped fresh sage
• 1⁄2 cup water
• 4 lbs pork legs or 4 lbs pork shoulder, at room temperature
• 1⁄4 cup fennel, spice (Fennel Spice Rub for Turkey (Michael Chiarello))

directions

1. Heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
2. Preheat the oven to 275 degrees fahrenheit; peel back the pork skin and spread the onions directly on the fat layer; fold the skin back over the onions and tie closed with kitchen string (I didn't do this - just patted everything into place); season well all over with the fennel spice.
3. Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours; it is ready when it pulls away easily if picked at with a pair of tongs; it is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day; it does not need to be attended.

Reviews

[mianbao]

This turned out very tasty, although it was my first attempt at roasting such a large piece of meat (4 lb). I roasted the meat in my convection oven, on a rack over a shallow pan, at the temperature given. I thought the meat might cook more quickly in the convection oven, so when it started smelling done after 3 1/2 hours, I tried to take a piece with a fork, and it came loose! So, I removed it from the oven then, only to find that, although it was cooked through, it was not all cooked enough to shred. I decided to save the portions for later, and I'm sure they will be enjoyed. I also was wondering if I should have covered the meat. Thank you very much for posting this recipe. It was an experience.

 

[Cooking Mama]

I made this recipe last night, there were 4 of us and we all agree this is the best Pork Roast you will ever have!! and at $.99 a pound on sale, it is cheap to make, the taste is marvelous!