Notes: In winter, we serve this with buttery mashed potatoes or roasted carrots glazed with the pork cooking juices.
Ingredients: 1 pork shoulder (5–6 pounds)
2 tablespoons coriander seeds
2 tablespoons fennel seeds
3 cloves garlic, chopped
1 tablespoon salt
1 tablespoon pepper
Extra-virgin olive oil
3 apples, quartered (Braeburn, Fuji, Golden Delicious, or Pink Ladies)
3 branches fennel tops
1 cup chopped onions
3 cups dry white wine
Instructions: 1.If
the pork shoulder still has skin, score with a knife in a crisscross pattern.
With a mortar and pestle or a clean coffee grinder, crush coriander, fennel,
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, lidded pan with apples, fennel, and onions. Pour wine
over fruit and vegetables. Place pork on top and cover tightly with a lid, then
cover the lid tightly with aluminum foil. Cook at 250º for 10 hours or
overnight.
3.Remove pork
from pan, place on a cutting board, and cover with aluminum foil to keep warm.
Strain liquid into a saucepan, bring to a boil, and cook until reduced by half.
Serve sauce with sliced pork.
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