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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

Kay Chun
October 2016


Recipe Summary

45 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°.Ina 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. 

  • 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.

  • 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. 

  • 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.