GOURMET PORK SHOULDER ROAST RECIPES RECIPES

Steps:

• Refrigerate scored pork uncovered overnight to dry out skin and remove from the fridge an hour before cooking.
• Preheat oven to 190C. Pound wild fennel, lemon rind, rosemary and garlic with a mortar and pestle to a pulp. Add oil, then rub marinade into the flesh of the pork (not the skin), season and leave covered with a tea towel (45 minutes).
• Scatter celery, carrot and onion in a roasting pan and place pork on top. Rub the skin with 1 tbsp oil and sprinkle liberally with fine sea salt (about 15gm; don’t worry about the amount of salt – helps the crackling form and you brush it off later). Reduce oven to 180C and roast pork for 1 hour, then add a third of the wine to the pan, reduce oven to 165C and continue to roast pork, topping up with wine (and water if needed) so there’s always liquid in the bottom of the pan – this keeps pork juicy and makes a delicious sauce – until meat is very tender and falls off the bone, and skin has crackled well (4kg pork will take about 4 hours in total). Set aside to rest for 30-40 minutes.
• Transfer pork to a carving board – carefully lifting the pork wearing kitchen gloves works best – and brush off excess salt. Strain pan juices into a saucepan and skim off the fat, then taste the sauce – add a little water if it’s too strong, or reduce it further to concentrate the flavours. Serve with pork.

Steps:

• Finely grind peppercorns, juniper berries, and coriander seeds in spice mill or with mortar and pestle; transfer to a small bowl and mix in salt and sugar.
• Set blade on a box cutter to about 1/3" (or use a very sharp paring knife or X-Acto knife) and cut long parallel lines into the skin of pork shoulder, spacing about 3/4" apart. You want to cut completely through the fat, getting as close to the meat as possible without slicing into it. Then, using a pair of kitchen shears, snip between rows to create a diamond-shape pattern, spacing about 3/4" apart. Cutting a crosshatch design into the fat will help it cook out and allow the salt and spices to penetrate the meat.
• Rub entire shoulder with spice mixture, covering any exposed meat and pushing into cuts in fat. Try to get the spices into the fatty layer and not on the surface of the skin, where they may burn as the shoulder roasts. Make sure to use all of the spices, even though it may seem like a lot. Wrap shoulder tightly with plastic and chill at least 3 hours and up to 3 days.
• Place a rack in lower third of oven; preheat to 225°F. Line a rimmed baking sheet with 2 layers of heavy-duty foil (be generous with the foil unless you really enjoy scrubbing pots and pans after Thanksgiving dinner). Place rosemary sprigs and garlic in the center of baking sheet and set a wire rack on top. Set pork shoulder on rack and transfer to oven. Pour wine and 2 cups water into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9–10 hours (overnight is great).
• Let pork shoulder sit uncovered at room temperature until ready to serve (at least 30 minutes and up to 5 hours).
• Just before serving, reheat roast in a 350°F–400°F oven to soften fat and warm the surface of the roast (but don’t let it take on any more color), 5–10 minutes.
• Serve warm with cranberry sauce, cornichons, and mustard.