Forever Roasted Pork
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Recipe from Tra Vigne Cookbook (Chef Michael Chiarello)
| 4-5 pounds | pork butt or shoulder, at room temperature |
| Fennel Spice Rub: | |
| ¼ Cup | fennel |
| ½ Tablespoon | coriander seeds, heaping |
| ½ Tablespoon | white peppercorns |
| ½ Tablespoon | kosher salt, heaping |
For FENNELE SPICE RUB. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour seeds into a blender/coffee grinder and add the salt. Blend to a powder, shaking the blender/coffee grinder occasionally to redistribute the seeds.
Preheat the oven to 275 degrees. Rub the fennel spice all over the pork. Arrange meat on a rack in a roasting pan (fat side up) and cook until the meat is very tender, 6-8 hours. It is easiest to cook the meat over night.
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