You see how long ago he shared this with me? I’ve probably made it two dozen times. And shared it with friends and family all over the country…with rave feedback. I also made it with lamb shoulder and it was even better if that’s possible. We buy the two-pack of boneless pork shoulder at Costco. One is used for grinding and the other for this. You’ll likely swoon so have the smelling salts available. BTW I pull it at 180 and it’s still sliceable.
Will Owen Dec 24, 2008 09:51 AM
I think I’ve posted this here before - it calls for a bigger roast than you have, but I’ve made it with a four-pounder and it came out well. Delicious.
SLOW-ROASTED PORK SHOULDER (adapted from the LA Times)
10 peeled cloves garlic
1/2 cup fennel seeds
2 tablespoons coarse sea salt
1/2 teaspoon freshly ground black pepper
5 to 6 crumbled small dried red chiles, incl. seeds
1 pork shoulder butt, bone-in or boneless (about 6 to 7 pounds)
1/2 cup hot water
Juice of 1 lemon
1/2 cup chicken broth
Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.
Cut 1-inch wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.
Heat 2 tablespoons olive oil in a large, heavy Dutch oven. Sear the meat on all sides over medium-low heat for about 10 to 12 minutes. Don’t burn the garlic!.
Remove the roast from the pot, add the hot water, scraping the bottom to deglaze the pan. Place a rack in the bottom of the pan, add the meat, fat side up, and roast uncovered for 30 minutes.
Pour the lemon juice and the chicken broth over the meat. Brush with more olive oil.
Reduce the heat to 250 degrees, cover the pan and roast the meat 8 to 10 hours, occasionally basting with pan juices. The roast will be done when the meat falls apart when poked with a fork.
Remove the roast from the pot and place it on a serving platter. Skim the fat from the pan drippings and serve these on the side or drizzled over the meat.