Slow-Roasted Pork Shoulder
Created by Iverson Brownell
Created for the Heritage stoneware bean pot
Make this meal in the morning, and enjoy it in the evening. This pork is great served with braised greens and mashed potatoes.Ingredients:
- 2 tablespoons fennel seeds
- 1 tablespoon Kosher salt
- 2 fennel bulbs, trimmed and roughly chopped
- 4 medium carrots, peeled and roughly chopped
- 3 onions, peeled and roughly chopped
- 3 garlic bulbs, cloves roughly smashed
- 1 bunch fresh thyme
- 1 (5- or 6-pound) pork shoulder on the bone
- Olive oil
- 1 cup balsamic vinegar
- 1 cup white wine
- 1 pint chicken stock
Preheat the oven to 450°F. Smash the fennel seeds with the salt in a mortar and pestle until fine.
Place the roughly chopped vegetables, garlic and thyme into the bean pot. Generously rub the pork shoulder with olive oil and place on top of the vegetables. Add the fennel seeds, along with the balsamic vinegar, wine and chicken stock.
Place the bean pot, uncovered, in the preheated oven for 30 minutes or until it begins to color. Lower the temperature to 250°F and cover with the lid. Cook the pork for 9 to 10 hours, until the meat is soft and it pulls apart easily with a fork.
Once the pork is out of the oven, let it rest for 30 minutes before serving. Serve with braised greens or mashed potatoes. Drizzle the sauce and enjoy.