Overnight Slow Roasted Pork
- Ready In:
- 10hrs
- Ingredients:
- 10
- Serves:
-
20-30
ingredients
- 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
directions
- 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!
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.