Rec: Twelve-Hour Roast Pork...Here you go, post #37099 from the old swap
REC: Twelve-Hour Roast Pork - A huge hit with the in-laws (and us)!
I made this for last night's dinner and it
was fantastic (and easy)! If you get a
chance, give it a try, I can't imagine
anyone not liking this.
Enjoy!
Debbie
* Exported from MasterCook *
Twelve-Hour Roast Pork
Amount Measure Ingredient --
Preparation Method
1 pork shoulder with
skin (see note) -- 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
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.
Description:
"Wow."
Source:
"Suzanne Somers' Get Skinny on Fabulous
Food via The Best American Recipes 2000"
NOTES : You'll most likely need to order the
pork shoulder (butt) ahead of time. Unless
you have an Italian, Chinese, or Mexican
butcher, th eidea of a pork shoulder with
skin on may draw a complete blank. If
you're offered a picnic ham with skin--that
is, the forearm--just say no; that meat is
sinewy and won't have the same lusciousness
as the shoulder. There are two other
options: the butcher can take the skin off
a fresh ham and wrap it around the butt, or
you can just forget about the skin and
simply wrap the meat in oiled foil once the
initial browning takes place. Don't worry
about the basting in that case; just skip
it. The meat will brown under the foil, and
it will be moist and delicious.
Almost surely you'll have leftovers, which
are great for sandwiches, to fold into hot
tortillas with some salsa, or to cook with
hash browns. -- The Best American Recipes
2000
Debbie's notes: This recipe speak with
forked tongue, telling you to place on a
rack, then telling you to scrape up the
brown bits from the pan bottom. I used a
rack the entire time (and am glad I did
because the roast gave up a lot of liquid),
and because my roast had only a small layer
of fat that did not cover the entire area of
meat, I covered pan with greased foil as
suggested. Since the roast went into the
oven and midnight, it did NOT get basted at
all (so I didn't need all the lemons and
olive oil) and it still was absolutely
delicious!
I would be careful with salt--I forgot to
put any in the food processor and still
found the drippings to be very salty from
the chicken broth. Any more salt might have
ruined it. I also used Minor's dry roux to
make more of a gravy that was wonderful.
I served the roast with mashed potatoes,
drippings gravy, corn, and cranberry
relish. Second helpings had by all! Tart
Cherry Clafouti for dessert.
