debbie_in_ga
Well-known member
1 pork shoulder with skin -- 7-9 pounds
12 cloves garlic -- finely chopped
3 tablespoons fennel seeds
8 small dried red chiles -- crumbled (I used 1 Tbsp red pepper flakes)
salt and pepper -- to taste
Juice of 6 lemons
1/4 cup olive oil
Pan Drippings:
14 ounces canned chicken broth (use low sodium)
Juice of 2 lemons
Preheat oven to 450F.
Score the pork shoulder all over by slicing deeply into the skin, making cuts 1/4 inch apart.
In a food processor or by hand, chop the garlic, fennel seeds, chiles and salt and pepper until coarsely ground. Rub this mixture all over the pork and into the cuts.
Place the pork on a rack in a roasting pan and roast for 30 minutes, or until the skin begins to crackle and brown. Loosen the shoulder from the bottom of the pan and pour half the lemon juice and 2 tablespoons of the olive oil over the pork.
Reduce the oven temperature to 250F and roast the pork for 12 hours more, basting occasionally with the remaining lemon juice and the remaining 2 tablespoons olive oil, until it's completely soft under the skin. Push it with your finger; it should give and may even fall off the bone.
For the Pan Drippings: Remove the roast from the pan and spoon off all but 3 tablespoons of the fat from the drippings. Place the pan on the stovetop over medium heat and scrape up all the browned bits stuck to the bottom. When the juices are hot, add the broth and lemon juice (but taste the drippings first; you may not need more lemon), continuing to scrape the pan and reduce the juices for about 5 minutes, or until you have a sauce consistency.
Serve each person a little of the crisp skin along with the meat and pass the pan of drippings separately.
12 cloves garlic -- finely chopped
3 tablespoons fennel seeds
8 small dried red chiles -- crumbled (I used 1 Tbsp red pepper flakes)
salt and pepper -- to taste
Juice of 6 lemons
1/4 cup olive oil
Pan Drippings:
14 ounces canned chicken broth (use low sodium)
Juice of 2 lemons
Preheat oven to 450F.
Score the pork shoulder all over by slicing deeply into the skin, making cuts 1/4 inch apart.
In a food processor or by hand, chop the garlic, fennel seeds, chiles and salt and pepper until coarsely ground. Rub this mixture all over the pork and into the cuts.
Place the pork on a rack in a roasting pan and roast for 30 minutes, or until the skin begins to crackle and brown. Loosen the shoulder from the bottom of the pan and pour half the lemon juice and 2 tablespoons of the olive oil over the pork.
Reduce the oven temperature to 250F and roast the pork for 12 hours more, basting occasionally with the remaining lemon juice and the remaining 2 tablespoons olive oil, until it's completely soft under the skin. Push it with your finger; it should give and may even fall off the bone.
For the Pan Drippings: Remove the roast from the pan and spoon off all but 3 tablespoons of the fat from the drippings. Place the pan on the stovetop over medium heat and scrape up all the browned bits stuck to the bottom. When the juices are hot, add the broth and lemon juice (but taste the drippings first; you may not need more lemon), continuing to scrape the pan and reduce the juices for about 5 minutes, or until you have a sauce consistency.
Serve each person a little of the crisp skin along with the meat and pass the pan of drippings separately.
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