The Kitchen Café: Slow-Roast Pork Recipe

In winter, The Kitchen Café serves this with buttery mashed potatoes or roasted carrots glazed with pork cooking juices.

| January/February 2005

Slow-Roast Pork
Serves 6-8

In winter, The Kitchen Café serves this with buttery mashed potatoes or roasted carrots glazed with pork cooking juices.

1 pork shoulder (5 or 6 pounds)
1/8 cup coriander seeds
1/8 cup fennel seeds
1/8 cup garlic cloves
1 tablespoon salt
1 tablespoon pepper
olive oil
3 apples, quartered (Braeburn, Fuji, Golden Delicious, or Pink Ladies)
3 branches fennel tops
1 cup chopped onions
3 cups white wine

1. If the pork shoulder still has skin, score with a knife in a crisscross pattern. With mortar and pestle or clean coffee grinder, crush dry spices, garlic, salt, and pepper. Moisten with olive oil to form a paste. Rub paste on all sides of pork shoulder.

2. Cover the bottom of a deep pan (with lid) with apples, fennel, and onions; pour wine over fruit and vegetables. Place the pork on top and cover tightly with a lid; for a tight seal, cover lid with aluminum foil. Cook pork at 250 degrees for 10 hours or overnight.

3. Remove pork shoulder from pan, place on cutting board, and cover with aluminum foil to keep warm. Strain liquid into a sauce pan, bring to boil, and cook until reduced by half. Serve sauce with sliced pork.

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