Ingredients
- 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
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Slow Roast Pork
Time: 20 minutes prep, 600 minutes cook
Servings: 8-10
Directions
- 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.
- 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.
- 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.
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Summary
A unique pork dish with sweet, rich flavors.
