Pork Shoulder 

When Food & Wine’s Kay Chun makes this Roman-style pork shoulder rubbed and seasoned with spices, herbs, lemon zest and garlic, she saves the pan juices to make a fantastic vinaigrette for the butter bean and spinach salad that gets served alongside.

Slideshow: Easy Pork Recipes

  • Active:
  • Total Time:
  • Servings: 4-6


  • 7 garlic cloves, crushed
  • 2 tablespoons fennel seeds
  • 1 tablespoon dried sage
  • 1 tablespoon dried rosemary
  • 1 teaspoon crushed red pepper
  • Kosher salt and black pepper
  • 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • One 3-pound trimmed boneless pork shoulder roast
  • 1/2 cup low-sodium chicken broth
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons minced shallot
  • Three 15-ounce cans butter beans, drained and rinsed
  • 8 ounces spinach (not baby), coarsely chopped (6 cups)
  • 1/2 cup shaved Parmigiano-Reggiano cheese 
  • Chopped parsley, for garnish

How to make this recipe

  1. Preheat the oven to 425°. In
    a spice grinder or mortar, grind the garlic, fennel seeds, sage, rosemary and crushed red pepper. Season with salt and black pepper. Stir in the lemon zest and olive oil.

  2. Make a few 1-inch-deep slits in the top and bottom of the roast. Rub the spice mixture all over the meat, pushing some into the slits. Transfer to an enameled medium cast-iron casserole and roast for 30 minutes.

  3. Reduce the oven temperature to 350°. Add the broth, cover the casserole and roast the pork for 1 hour and 15 minutes, until deep golden. Transfer to a cutting board and let rest for 15 minutes. Strain the juices in the casserole into a bowl.

  4. In a large bowl, whisk 6 tablespoons of the pan juices with the mustard, lemon juice and shallot; set aside 2 tablespoons. Add the beans, spinach and cheese to the large bowl; season with salt and black pepper. Slice the pork and arrange on a platter. Spoon the salad alongside. Drizzle with the reserved dressing and garnish with parsley.

Suggested Pairing

Nebbiolo: Firm, tannic and aromatic, the wines are spectacular with all kinds of fall flavors­—Piedmont’s white truffles, say, or the braised pork here. Decanting young vintages is generally a good idea to smooth out rough edges. Try 2012 Azelia Barolo, 2012 Damilano Lecinque­vigne Barolo, 2010 Marchesi di Barolo Barolo Tradizione, 2012 Vietti Castiglione Barolo or 2012 Elvio Cogno Cascina Nuova Barolo.

Contributed By Published October 2016

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