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  • Cafe Rouge's Slow-Cooked Pork Shoulder

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  • 5 pounds boneless pork shoulder
    Salt and pepper, to taste
    4 bunches each: fresh parsley, cilantro and sage
    4 yellow onions, peeled and sliced thin
    1/2 cup dry white wine
    1/4 cup red-wine vinegar
    6 cloves garlic, peeled and smashed
    1/2 cup extra-virgin olive oil
    Season the pork generously with the salt and pepper.
    Place all remaining ingredients, except the onions, in a food processor until a smooth paste forms.
    Toss onions with herb paste. Smear paste over entire pork shoulder and tie up with butcher twine. Cover and refrigerate for 2 days.
    An hour before roasting, start preheating oven to 400 F. Place pork shoulder in a large, deep pan and roast for 20 minutes, covered. Lower oven temperature to 300 F and continue roasting, covered, for 2 hours and 40 minutes or more, until pork is very tender. Let rest at room temperature for 15 minutes before serving.
    Makes 6 to 8 servings.
    — Recipe from Rick Debeaord, executive chef of Cafe Rouge, Berkeley Calif.
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