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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
For the most succulent results, use pork shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.
Active: 30 minutes Total: 12 1/2 hours (includes marinating and braising time) Recipe by Marc Vetri
Ingredients
1 teaspoon fennel seeds* see note
1 teaspoon whole black peppercorns
1/4 cup kosher salt plus more
1/4 cup sugar
1 7 to 8 lb. skinless bone-in pork shoulder (Boston butt or picnic)
1/4 cup plus 1 Tbsp apple cider vinegar
1/4 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
Preparation
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. 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 and 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 , about 5 1/2 hours.
Remove pan from oven and discard foil. Increase heat to 500. 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.
Transfer pork to a rimmed baking sheet; set aside. Pour liquid in pan into a small saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat discard fat. Season glaze with salt and pepper and set aside.
Using a peeler, peel carrot into thin ribbons. Core, quarter, and thinly slice apple. Mix carrot, apple, greens, oil, and remaining 1 Tbsp. vinegar in a large bowl. Season with salt and pepper. Arrange on a platter. Top with pork; pour reserved glaze over pork. Serve with tongs.
(Note You can buy ground fennel and I think I would use that and cracked pepper. Sue)
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Slow-Roasted Glazed Pork Shoulder by Mark Vertri
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
For the most succulent results, use pork shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.
Active: 30 minutes Total: 12 1/2 hours (includes marinating and braising time) Recipe by Marc Vetri
Ingredients
1 teaspoon fennel seeds* see note
1 teaspoon whole black peppercorns
1/4 cup kosher salt plus more
1/4 cup sugar
1 7 to 8 lb. skinless bone-in pork shoulder (Boston butt or picnic)
1/4 cup plus 1 Tbsp apple cider vinegar
1/4 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
Preparation
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. 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 and 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 , about 5 1/2 hours.
Remove pan from oven and discard foil. Increase heat to 500. 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.
Transfer pork to a rimmed baking sheet; set aside. Pour liquid in pan into a small saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat discard fat. Season glaze with salt and pepper and set aside.
Using a peeler, peel carrot into thin ribbons. Core, quarter, and thinly slice apple. Mix carrot, apple, greens, oil, and remaining 1 Tbsp. vinegar in a large bowl. Season with salt and pepper. Arrange on a platter. Top with pork; pour reserved glaze over pork. Serve with tongs.
(Note You can buy ground fennel and I think I would use that and cracked pepper. Sue)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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