Recipe: Slow roast pork
Hugo Matheson | CookEatShare.com
Prep time: 20 minutes
Cook time: 600 minutes
1 Niman Ranch pork shoulder (5-6 pounds)
2 Tbsp coriander seeds
2 Tbsp fennel seeds
3 cloves garlic, chopped
1 Tbsp salt
1 Tbsp pepper
Extra-virgin olive oil
3 apples, quartered (Braeburn, Fuji, Golden Delicious, or Pink Ladies)
3 branches fennel tops
1 cup chopped onions
3 cups dry white wine
1. If the pork shoulder still has skin, score with a knife in a crisscross pattern. With a mortar and pestle or a clean coffee grinder, crush coriander, fennel, garlic, salt, and pepper. Moisten with olive oil to form a paste. Rub paste on all sides of pork shoulder.
2. Cover the bottom of a deep, lidded pan with apples, fennel, and onions. Pour wine over fruit and vegetables. Place pork on top and cover tightly with a lid, then cover the lid tightly with aluminum foil. Cook at 250º for 10 hours or overnight.
3. Remove pork from pan, place on a cutting board, and cover with aluminum foil to keep warm. Strain liquid into a saucepan, bring to a boil, and cook until reduced by half. Serve sauce with sliced pork.
Hugo Matheson is a chef at Niman Ranch in Boulder, Colorado.