Saturday, July 3, 2010

Slow-Roasted Pork Shoulder with Sweet and Salty Glazed Onions by SARA FOSTER

This was the entree to our Sunday dinner last weekend and honestly, I could eat this every night! The pork cooks throughout the day, which makes the house smell amazingly comforting! It's such an easy recipe...anyone can make this! It's one of my tried & true recipes that I keep going back to time and time again because it tastes so darn good! The meat is so tender, it just falls apart when you put a fork in it. We rarely have left-overs, but if we do, I'll use it to make tacos another night. Again, this recipe comes from my favorite cookbook FRESH EVERYDAY by SARA FOSTER. Please do yourself a favor and make this!!!!

  • 1 (4 to 5 lb ) boneless pork shoulder, at room temperature, rolled and tied
  • 6 leaves fresh sage, finely chopped
  • 6 fennel fronds, finely chopped (go to your local farmers market to find fennel)
  • 1 Tbsp. sea salt
  • 1 Tbsp. freshly ground pepper
  • 1 Cup apple cider or unfiltered apple juice
1. Preheat oven to 325 degrees
2. Rub the pork all over with the sage, fennel, salt, and pepper. I was in a hurry to get it in the oven, so I didn't finely chop my sage, but it wasn't a big deal. Place pork, fatty side up, in a large Dutch oven or ovenproof skillet. Pour cider and 1/2 cup water around the pork. Cover with a lid or aluminum foil and roast the pork, undisturbed, for 3 hours. This is the part I like!! Uncover and cook another 30-40 minutes, or until the skin is crisp and the pork breaks apart easily with a fork. Remove the pork from the oven and let it rest for 10-15 minutes before cutting into it. Serve warm, with a spoonful of the Glazed Onions on the side.
***I also roasted some potatoes, carrots and fennel, seasoned with salt, pepper and fresh parsley and served them alongside the Pork.

  • 2 Tbsp. olive oil
  • 1 lb. red or white pearl or cipollini onions, peeled (put onions in boiling water for 3 min. to loosened skin and peel easily)
  • 1/4 cup balsamic vinegar
  • 2 tbsp. red wine
  • 3 tbsp. sugar
  • 1 tsp. sea salt, plus more to taste
  • 1/4 tsp. freshly ground pepper
  • 1 tbsp. chopped fresh rosemary
*Heat oil in a large skillet over medium heat. Add the onions and saute and stir 4-5 min., until tender and lightly brown. Add the vinegar, wine, and sugar and stir until the sugar dissolves. Add the salt and pepper. Reduce the heat to low, and simmer, stirring occasionally, for 15 to 20 min., until the onions are tender and the liquid has reduced to a thick glaze. Stir in the rosemary and serve warm, sprinkled with additional sea salt.

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