Slow Roasted Pork Shoulder Sandwiches
Once the pork has cooked, cut thin slices or chunks and pile it on a good bread with greens, tomatoes, onions, pickles and bacon. A thin smear of chimichurri, roasted red pepper aioli (or mayo) and a little salt. Mmmmm.
1 tsp sage
1 tsp thyme
1 tsp rosemary
1 tsp fennel seed (or omit the seed and use thin slices of fennel bulb)
4-5 garlic cloves
1 1/2 tsp sea salt
1 1/2 tsp pepper
3-4 lb pork shoulder (with skin on)
2 tbsp olive oil
1/2 c dry wine (white or red)
Heat the oven to 250F. Or pull out the crock pot.
Grind the herbs together in a spice mill. Add salt, pepper, and crushed garlic to form a paste. Take the string off the pork (saving the string) and make a crosshatch pattern on the skin and about 10 incisions all over the pork. Stuff with about 1/3 of the herb mixture. Put the string back on and rub oil over the pork. Then, press the remaining herb paste onto the pork. Sear the pork, briefly on all sides.
Oven: Put pork into the roasting pan (I seared the top and sides first). Roast for 2 hours. Pour wine over the pork, basting every 1/2 hour. Continue roasting another 3 hours or so - or until the meat is spoon tender. Remove from the oven and let rest for 15 minutes.
Crock pot: Put pork in the crock pot. Put 1/2 - 1 cup of liquid (wine, stock, etc.) over the pork. Cook on LOW for 8-10 hours.
1 tsp sage
1 tsp thyme
1 tsp rosemary
1 tsp fennel seed (or omit the seed and use thin slices of fennel bulb)
4-5 garlic cloves
1 1/2 tsp sea salt
1 1/2 tsp pepper
3-4 lb pork shoulder (with skin on)
2 tbsp olive oil
1/2 c dry wine (white or red)
Heat the oven to 250F. Or pull out the crock pot.
Grind the herbs together in a spice mill. Add salt, pepper, and crushed garlic to form a paste. Take the string off the pork (saving the string) and make a crosshatch pattern on the skin and about 10 incisions all over the pork. Stuff with about 1/3 of the herb mixture. Put the string back on and rub oil over the pork. Then, press the remaining herb paste onto the pork. Sear the pork, briefly on all sides.
Oven: Put pork into the roasting pan (I seared the top and sides first). Roast for 2 hours. Pour wine over the pork, basting every 1/2 hour. Continue roasting another 3 hours or so - or until the meat is spoon tender. Remove from the oven and let rest for 15 minutes.
Crock pot: Put pork in the crock pot. Put 1/2 - 1 cup of liquid (wine, stock, etc.) over the pork. Cook on LOW for 8-10 hours.
