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Recipe: Slow roast pork

Recipe: Slow roast pork

Hugo Matheson |

Prep time: 20 minutes

Cook time: 600 minutes

Servings: 8-10


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.