How to make it

  • Preheat oven to 325 F
  • If using whole spice, toast them until fragrant and grind in m&p or grinder, mix with S&P
  • Slash fat cap shallowly and rub spices into slits and all over meat, this can be done a day ahead
  • Sear the pork fat side down in a saute pan or enameled dutch oven until the fat is crisp and browned
  • Place pork in a roasting pan or dutch oven slightly larger than it
  • Place port and shallots in a saucepan and reduce by half
  • Strain port into chicken stock and heat together for 5 minutes
  • Pour liquid over pork and place in the oven, covered, for 5 hours or until fall apart tender, basting periodically
  • Meanwhile make pickles: core and peel the fennel bulb
  • Slice the bulb and the onion thinly and mix
  • Saute the bulb mix in olive oil until softened over medium heat
  • Stir sugar into vinegar and pour over the bulb mix
  • Turn the heat to low and cook until reduced to syrupy consistency
  • Remove pork and let rest in its juices. Remove pork when slightly cooled and defat the liquid in the pan. Reduce by half and adjust seasoning
  • Then slice or pull apart pork and serve with pickles and pan gravy over polenta or mashed potatoes

People Who Like This Dish 3
Reviews & Comments 2

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  • wolfpackjack 10 years ago
    Never had a good recipe for the shoulder... this looks great. Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    borius ate it and said...
    This recipe holds my next culinary adventure.
    Was this review helpful? Yes Flag

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