Peter Hoffman created this dish especially for Food & Wine's Glass House dinner. He wanted to cook a fabulous pork shoulder with an intense spice rub and serve it with an assortment of vegetables that mark the crossover moment between summer and autumn: romano beans, cranberry beans and oven-roasted tomatoes. A garnish of gremolata (chopped lemon zest, parsley and garlic) adds fresh flavor to the slow-cooked meat.
More Pork Recipes
1 tablespoon plus 1 teaspoon coriander seeds
2 teaspoons fennel seeds
2 teaspoons whole black peppercorns
1/2 star anise pod
4 garlic cloves, crushed, plus 1 teaspoon finely chopped garlic
1 tablespoon kosher salt
1/4 cup extra-virgin olive oil
One 5-pound boneless pork shoulder roast
2 cups dry red wine
2 pints cherry tomatoes or small late-season tomatoes, halved
1 teaspoon finely chopped lemon zest
1 tablespoon plus 1 teaspoon chopped flat-leaf parsley
Fresh Shell Bean Stew
How to Make It
In a spice grinder, grind the coriander, fennel, peppercorns and star anise to a fine powder. Transfer the spices to a bowl and stir in the crushed garlic, salt and 2 tablespoons of the olive oil. Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight. Unwrap the pork and let it return to room temperature before proceeding.
Preheat the oven to 300°. Set the pork shoulder on a rack in a medium roasting pan. Pour the wine into the pan and roast the meat for about 4 hours, until an instant-read thermometer inserted in the center registers 180°. Transfer the pork to a carving board, cover loosely with foil and let rest for about 15 minutes.
While the pork roasts, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil and spread them out on a rimmed baking sheet. Roast for about 1 hour, or until softened.
In a small bowl, stir the chopped garlic with the lemon zest and parsley. Thinly slice the pork and sprinkle with the parsley mixture. Serve with the roasted cherry tomatoes and Fresh Shell Bean Stew.
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