A very simple pork roast shoulder recipe that cooks for a long time and turns out incredibly tasty and moist!
1/4 cup black peppercorns
3 tablespoons juniper berries
1 tablespoon coriander seeds
1/2 cup Diamond Crystal or 1/4 cup plus 1 1/2 teaspoons Morton kosher salt
3 tablespoons sugar
Zest of 1 orange
1 8-10-pound skin-on, bone-in pork shoulder (Boston butt) (Mine was only about 6 lbs, but I used all of the seasoning.)
5 sprigs rosemary
10 garlic cloves, unpeeled, lightly crushed
2 cups dry white wine
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, sugar and orange zest.
Rub entire shoulder with spice mixture, covering any exposed meat. 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 rack in lower third of oven and preheat to 225. Line a rimmed baking sheet with two layers of aluminum foil. Do this if you don’t want to scrub after dinner! Place rosemary springs and garlic in the center of the baking sheer and set a wire rack on top of the sheet. Set roast on rack and place in oven. Then pour in wine and two cups of water and roast until meat is pulling from bone. This took about 8 – 9 hours. You can also do this overnight if you wake up early! It should look very brown!
Let roast sit uncovered from 30 minutes up to 5 hours until when you are ready to serve.
Just before serving reheat the roast in a 400 degree oven to soften and warm the fat for 5 – 10 minutes. Do not let it take on any more color.
Serve warm with cornichons, cranberries and mustard, along with slider rolls if you like.
Thanks Bon Appetit.
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