Slow-Roasted Pork Shoulder
Provided by: Tyler Florence
- 1 boneless pork shoulder (about 4 pounds)
- 4 garlic cloves
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 2 tablespoons fennel seeds
- 4 tablespoons kosher salt (1 tablespoon for every pound of meat)
- 1 tablespoon coarsely ground black pepper
- 1/4 cup extra-virgin olive oil
- Pre-heat oven to 325 F.
- Toast the fennel seeds in a pan over medium heat until fragrant. Place the garlic, rosemary, sage, toasted fennel seeds, salt and pepper into a food processor and pulse. Add the olive oil as it blends to form a paste. Take the herb paste and rub all over the pork. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- After marinated, pre-heat oven and allow the meat to sit at room temperature for 30 minutes before cooking. Place the pork, fat-side up, in a roasting pan loosely tented with aluminum foil and roast for 3 hours. Save pan juice in a gravy boat for later. Let the meat rest on a cutting board for 10 minutes before slicing and serve with cranberry pecan relish on top of pork slices and drizzled pan juice (see recipe below).