Today’s holiday recipe is Slow-Roasted Glazed Pork Shoulder. Crushed fennel seeds, black peppercorns, salt and sugar create a dry rub and the meat rests with the rub for at least six hours. The pork shoulder is then slow roasted until it begins to fall off the bone (about five hours). The juices from the pork are mixed with a few other ingredients to create a delicious glaze. Add your favorite sides and you will have a wonderful holiday meal. Healthy and joyous eating!
Slow-Roasted Glazed Pork Shoulder (Recipe courtesy Marc Vetri)
- 1 teaspoon fennel seeds
- 1 teaspoon whole black peppercorns
- ¼ cup kosher salt plus more
- ¼ cup sugar
- One 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
- ¼ cup plus 1 Tbsp. apple cider vinegar
- ¼ cup (packed) light brown sugar
- Freshly ground black pepper
- 1 large carrot
- 1 apple (such as Granny Smith or Fuji)
- 4 cups stemmed mustard greens
- 1 tablespoon olive oil
Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer spices to a small bowl; add 1/4 cup salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.
Preheat oven to 325°F. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)
Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°F), about 5 1/2 hours.
Remove pan from oven; discard foil. Increase heat to 500°F. Stir 1/4 cup vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes. The remainder of the instructions, click here.
Nutritional Information: 9 servings, 1 serving contains: Calories (kcal) 620, Fat (g) 29, Saturated Fat (g) 10, Cholesterol (mg) 255, Protein (g) 74, Sodium (mg) 1580