Later On

A blog written for those whose interests more or less match mine.

Late start: slow-roasted pork

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I got a late start blogging—well, a late start in general. I slept until 8:00 this morning. All that walking, I imagine. And then I wanted to get the boneless pork shoulder in the oven (recipe below), and then I had to wash the dishes and clean up the kitchen.

The recipe (from Laurie Winer in the LA Times of 9 March 2005, an article titled “A slow celebration of pork”:

Begin with the pot uncovered at 450 degrees; after half an hour, cover it, and turn the heat down to 250. Eight hours, 10 hours — you and your fork will be the judge. This produces the moistest, most pudding-like results. As for the bone-in/bone-out question: both are equally good. But bone-out is easier to find. If you opt for bone-in, add an hour of cooking time.

This, we feel, is the perfect porchetta. Even if it really isn’t porchetta.

Slow-roasted shoulder of pork

Total time: 20 minutes plus 8 1/2 to 10 1/2 hours roasting time
Servings: 8 to 10

10 garlic cloves, peeled
1/2 cup fennel seeds
2 tablespoons coarse sea salt
1/2 teaspoon freshly ground black pepper
5 to 6 small dried red chiles, crumbled, with seeds
1 boneless pork shoulder butt (about 6 to 7 pounds) [mine is half that – LG]
1/2 cup hot water
Juice of 1 lemon
1/2 cup chicken broth
4 tablespoons olive oil, divided

1. 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.

2. Cut 1-inch wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.

3. 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. Do not allow the garlic to burn.

4. Remove the roast from the pot, add the hot water, stirring and scraping the bottom to deglaze the pan. Place a rack in the bottom of the pan, add the meat, fatty side up, and roast in the oven uncovered for 30 minutes.

5. Pour the lemon juice and the chicken broth over the meat. Brush with the remaining olive oil.

6. Reduce the heat to 250 degrees [in the intro, she reduces heat after 30 minutes, only then covering the pan – LG], cover the pan and roast the meat 8 to 10 hours, occasionally basting with pan juices. The roast will be done when the meat is falls apart when barely touched with a fork.

7. Remove the roast from the pot and place it on a serving platter. Skim the fat from the pan drippings. Serve pan drippings on the side or drizzled over the meat.

Each of 10 servings: 377 calories; 36 grams protein; 6 grams carbohydrates; 2 grams fiber; 23 grams fat; 7 grams saturated fat; 121 mg. cholesterol; 588 mg. sodium.

UPDATE: Delicious! I’ll make it again. One warning: because I used a 3 lb pork shoulder, mine was done in 6 1/2 hours rather than 8 1/2 hours—the longer times are clearly for the bigger cuts of meat.

Written by Leisureguy

29 September 2008 at 10:12 am

Posted in Daily life, Food, Recipes

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