Slow-Roasted Glazed Pork Shoulder

By norsegal8

Ingredients

• 1 teaspoon fennel seeds
• 1 teaspoon whole black peppercorns
• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 7-8 lb. skinless, bone-in pork shoulder (Boston butt or picnic)
• 1/4 cup plus one tablespoon apple cider vinegar
• 1/4 cup (packed) light brown sugar
• black pepper
• 1 large carrot
• 1 apple (such as Granny Smith or Fuji)
• 4 cups stemmed mustard greens
• 1 tablespoon olive oil

Details

Servings 8
Preparation time 30mins
Cooking time 750mins

Preparation

Step 1

Crush the fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer the spices to a small bowl; add 1/4 cup salt and sugar. Rub mixture all over the pork shoulder. Place in a large glass baking dish, cover and refrigerate for at least 6 hours or preferably overnight.

Preheat the oven to 325 degrees. Brush off all of the spice rub from the meat and place the pork in a deep roasting pan; discard any excess spice rub and any liquid in the dish. Add 1 cup boiling water to the roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)

Transfer the pan to the oven and roast until the meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195 degrees), about 5 1/2 hours.

Remove the pan from the oven; discard the foil. Increase the heat to 500 degrees. Stir 1/4 cup vinegar and brown sugar into the juices in the pan. Return to the oven and roast, watching closely to prevent burning, until the pork is browned and the liquid begins to reduce, about 12 minutes.

Transfer the pork to a rimmed baking sheet; set aside. Pour liquid in the pan into a small saucepan. Bring the liquid to a boil and cook, occasionally skimming fat from the surface, until a thick syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup of fat; discard the fat). Season the glaze with salt and pepper; set aside.

Using a peeler, peel the carrot into thin ribbons. Core, quarter and thinly slice apple. Mix the carrot, apple, greens, oil, and remaining 1 tablespoon of vinegar in a large bowl. Season with salt and pepper. Arrange on a large platter, place the pork on top; pour the reserved glaze over the pork.