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Apr 30, 2007 06:37 AM

Suggestions for roasted pork shoulder.

Over the weekend, I made the roasted pork shoulder recipe that was in the LA times recently. The recipe called for a 1/2 cup of fennel seeds, garlic and dried red peppers. The finished product was EXCELLENT. I followed the recipe exactly and roasted it for nearly 10 hours. Though I liked the fennel flavor, it was a very strong and prominent flavor. Does anyone have any suggestion for different flavors using the same technique?

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  1. Without seeing the recipe, I would recommend fresh cilantro (coriander) for a more Caribbean flavored roasted pork shoulder. Hope this helps!

    9 Replies
    1. re: Janet A.

      Here is the recipe:
      Recipe: Slow-roasted shoulder of pork with salsa verde
      We developed the recipe for this succulent roast in 2005 and we still dream about it.
      Times Staff Writers

      Total time: 20 minutes plus 8 1/2 to 10 1/2 hours roasting time

      Servings: 8 to 10

      10 garlic cloves, peeled

      1/2 cup fennel seeds

      2 tablespoons coarse sea salt

      1/2 teaspoon freshly ground black pepper

      5 to 6 small dried red chiles, crumbled, with seeds

      1 boneless pork shoulder butt (about 6 to 7 pounds)

      1/2 cup hot water

      Juice of 1 lemon

      1/2 cup chicken broth

      4 tablespoons olive oil, divided

      Salsa verde (recipe follows)

      1. Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.

      2. Cut 1-inch wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.

      3. Heat 2 tablespoons olive oil in a large, heavy Dutch oven. Sear the meat on all sides over medium-low heat for about 10 to 12 minutes. Do not allow the garlic to burn.

      4. Remove the roast from the pot, add the hot water, stirring and scraping the bottom to deglaze the pan. Place a rack in the bottom of the pan, add the meat, fatty side up, and roast in the oven uncovered for 30 minutes.

      5. Pour the lemon juice and the chicken broth over the meat. Brush with the remaining olive oil.

      6. Reduce the heat to 250 degrees, cover the pan and roast the meat 8 to 10 hours, occasionally basting with pan juices. The roast will be done when the meat is falls apart when barely touched with a fork.

      7. Remove the roast from the pot and place it on a serving platter. Skim the fat from the pan drippings. Serve pan drippings on the side or drizzled over the meat.

      1. re: thatgirl153

        This looks like a great recipe for pork shoulder, but the recipe for the salsa verde is missing...? If you have a chance to post, mucho appreciated! Thanks in advance...

        1. re: Olympia Jane

          I don't have the salsa verde recipe for pork shoulder thatgirl153 posted, but I do have one for an herb paste to accompany the roast pork shoulder that I make a few times a year. Would this do?

          Herb Paste

          8 cloves garlic, peeled and minced
          ¼ cup coarsely chopped fresh oregano
          1 tablespoon red wine vinegar
          1 tablespoon fresh lime juice
          ¼ cup extra virgin olive oil
          Salt and freshly ground black pepper

          Mix together garlic, oregano, vinegar, lime juice, and olive oil in a small bowl, and season to taste with salt and pepper. Serve as a condiment alongside roast pork shoulder.

        2. re: thatgirl153

          It does sound good, but I would reduce the fennel seeds by half, maybe 3Tb total. Michael Chiarello's Forever Roasted Pork from the food channel sounds terrific also.

          1. re: Sarah

            Yeah, I'd cut down on the fennel seeds, too. Sounds like it may be a typo.

            I really love Julia Childs' recipe for roast pork (she uses a loin, I think, but I've done it with shoulder) in first Joy of C. I think it's called roast pork "poele" or something like that - mustard, cream - how could that go wrong?

            1. re: Sarah

              I made this recipe and nearly died and went to pig fat heaven, it was soooo delicious, that I kept pulling pieces off before the guests arrived (pulled pork you know) I think I combined two recipes and did the roast for eight hours. I know I definitely used fennel and rosemary, but in smaller rather than larger amounts. It stayed uncovered in the refridgerator with the dry rub for over 24 hrs. Just too good.

            2. re: thatgirl153

              Two things occurred to me. You could use some jerk seasoning as a rub or to replace all or part of the fennel. Also, you could just get a fennel bulb and slice it like an onion. (I was surprised that there was no onion in the recipe.) Then in step #4, after you remove the roast, saute the fennel until it softens up. Then add the hot water etc. A third thing has just occurred to me. You could replace all or part of the liquid (water and chicken broth) with beer.

              It's a nice recipe and could become a standard go-to for you.

            3. re: Janet A.

              I did one that I am planning on revisiting for Mothers Day. You can find the recipe and pics here"


              1. re: Janet A.

                Ah, the faux-crockpot recipe. Yes, that would be good - I'd likd to try it. I make essentially that, but without the lemon, salsa, chiles, and fennel.

                Instead I deglaze the pan (after browning the meat and odori) with a little cheap balsamic or some leftover wine (red or white, doesn't matter unless it's LOT and then the red makes it look unappealingly bloody). Throw in a carrot, a celery stick, a sundried tomato, a dried porcini, and a bunch of rosemary. I make this almost once a week in the cold months. If you get home in time you can add some root veggies toward the end. VERY wine-friendly.

                add rosemary, a skosh of dried mustard

              2. i have been cooking pork shoulder in my slow cooker lately...10-12 hrs. on low
                but...i use a similar although different flavoring than you, OP...1st i cover the roast with olive oil, then sprinkle with fennel seeds, garlic powder, dried sage and CHINESE FIVE SPICE POWDER...massage it all around and just put it in the cooker, as is, nothing else...12 hours later...perfect every time...remove the meat, pour the liquid into something that will drain off the fat (i have one of those measuring cups with the spout really low and easily de-fat sauces) what you will with the roast (slice, chunk, shred) and do what you will with the cooking liquid
                i do use a fair amount of fennel seeds...2-4 T., and heavy on the powdered spices...but they meld and soften in the slow moist cooker, while making a terrific juice and aroma
                i'm making one tomorrow, really...might go heavier on the five spice even!

                1 Reply
                1. re: kleinfortlee

                  Oh! Cooking liquid!

                  I skim it, strain it, reduce it, and serve as it. If there's really a ton of it or it's so strong-flavored that I can't reduce it too much, then I thicken it verrrry slightly.

                  How to thicken: carefully. ;) There are two ways; either use a cornstarch slurry or fry some flour in butter/cooking fat, then add the liquid in verrrrry slowly, so you don't create lumps.

                  NB: The best flour to use for sauces is Wondra, which should be available in most regular grocery stores (but not Whole Foods or a health food grocery).

                  I swear I don't work for General Mills, I'm just a True Believer:

                  "DESCRIPTION: Wondra is a quick mixing wonder, right out of the bag. It makes a perfect dusting flour. It is ideal for super fast lump-free popovers, pancakes and pastries, too.

                  INGREDIENTS: Wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin

                  Quick mix Wondra flour is the perfect answer for lump-free sauces and gravies. Through an exclusive, patented agglomeration process, General Mills creates tiny flour 'pellets' that dissolve instantly in liquids. Wondra also stands up to heat. It resists separation, even when subjected to heat for extended periods of time."


                2. I have a mini 2 lb high quality (local, humane) pork shoulder roast waiting in my freezer for inspiration. I don't think I'd want to cook it for 10 hours. any help?

                  3 Replies
                  1. re: NYchowcook

                    chowcook..I just made this was uses pork shoulder and I've never BBQ'd it before..basically you chop it up and marinate it over night with the's really good..Give it a try!!
                    here's the's for "Grilled Pork Little Havana With Adobo Seasoning" Yummy!!

                    1. re: NYchowcook

                      The answer: Zuni mock porchetta. Here's a link to my post w/ a link to the recipe:

                    2. HI -

                      I simply buy a good dry rub for pork (ie; Made in Napa Valley rub for pork or lamb), mix it with the roasted garlic to make a paste and add chipotle powder or peppers. Rub the meat and voilå, perfect pulled pork!!