Marinate: Overnight
Active preparation time: 1 hour
Cooking time: 2 to 3 hours
4-5 pounds boneless pork shoulder
1 tablespoon fennel seed, toasted and finely ground
2 teaspoons black peppercorns, cracked
2 tablespoons packed, fresh thyme leaves, lightly chopped
2 tablespoons fresh rosemary leaves, lightly chopped
4 medium garlic cloves, passed through a press
2 tablespoons salt, plus more for seasoning
4 tablespoons extra-virgin olive oil
4 medium all-purpose apples
1 medium yellow onion
Freshly ground black pepper
1 cup dry white wine
Trim sinew and all but p-inch of fat from pork shoulder.
1 In a small bowl mix together the ground fennel seed, cracked
peppercorns, thyme and rosemary leaves, pressed garlic, 2 tablespoons
salt and 2 tablespoons olive oil. Stir until the mixture is uniform.
2 Rub the mixture evenly over the pork shoulder inside and out.
Wrap the pork shoulder tightly in plastic wrap to hold the marinade
against the skin and marinate overnight (or up to two days).
3 Peel, halve and core the apples. (A melon baller is a great tool
to remove the seeds effortlessly.) Cut each half into 4 equal wedges.
Place the wedges in a medium bowl.
4 Peel and trim the onion. Cut in half and cut each half into 12
thin wedges. Mix with the apples.
5 Preheat the oven to 450°.
6 Toss the apples and onions with the remaining 2 tablespoons of
olive oil and season with salt and pepper. Place in the bottom of
a roasting pan or Dutch oven with a cover and put the marinated
pork shoulder on top. (You may also use a regular roasting pan with
aluminum foil to cover.)
7 Roast uncovered for 30 minutes. Turn the oven heat down to 325°
and add the wine. Cover the roasting pan and slow roast for 4-5
hours until the pork shoulder is very tender and pulls apart easily
when probed with a fork.
8 Transfer the pork shoulder to a serving plate. If the pan juices
are very thick, add enough water to loosen, then mash and strain.
If more liquid is desired, add a little water. The apples will be
so soft that they will break down.
Check the seasoning and correct to taste. Strain the sauce through
a coarse strainer to refine the texture if desired.
Serves 4-6 with leftovers.
Many Thanks to Suzanne Stafford
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