Ingredients
Marinade:
- 1/2 cup olive oil, plus 1/3 cup olive oil
- 1 medium yellow onion, thinly sliced, plus 1 yellow onion, finely chopped
- 1 small carrot, sliced
- 1 rib celery, sliced
- 1 tablespoon fine sea salt
- 10 cloves garlic, crushed, plus 4 cloves, crushed
- 2 bay leaves
- 2 tablespoons rosemary, finely chopped
- 12 juniper berries, crushed
- 1 bottle good red wine
- 4 pounds pork shoulder, cut into 3-inch chunks
- 3 ounces pancetta, finely chopped
- 2 cups white wine
- 1 cup sugar
- 1/2 cups red wine vinegar
Directions
In a bowl, combine 1/2 cup olive oil with the sliced onion, carrot, and celery. Add the salt, crushed garlic cloves, bay leaves, rosemary, juniper berries, and the bottle of wine. Place the pork in a non-reactive bowl and cover with the marinade. Marinate for 3 days, refrigerated, stirring twice a day.
Remove the meat from the marinade.
In a large casserole, heat the remaining olive oil, then add the pork pieces and pancetta to sear on all sides, working in batches, and removing the meat once it is seared. Add the chopped onion and remaining garlic to the pan, and cook until just softened. Add the marinade and scrape the bottom of the pan with a wooden spoon. Add 2 cups wine and the pork and bring to a simmer. Cook over low heat, partially covered, for 90 minutes, or until the meat is very tender.
Remove the meat and keep it covered.
In a small saucepan, heat the sugar over high heat until it melts and turns golden. Remove from the heat and add the vinegar. Pour this mixture into the sauce and heat through. Serve the pork with the sauce spooned over. Encircle the pork with the Grilled Scallion Salad.
Grilled Scallion Salad:
- 3 bunches scallions
- Extra-virgin olive oil
- 1 lemon
- Salt and freshly ground black pepper
Drizzle the scallions with olive oil. Grill for 1 minute. Squeeze 1/2 lemon over scallions and grill for 2 more minutes. Season with salt and pepper. Remove the scallions from the grill and toss with the rest of the lemon juice.
















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By chilehed
on February 21, 2012
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I was nervous about the number of juniper berries, and removed all but three before cooking it. And I used only 2/3 of the sugar/vinegar mixture called for. That being said, this is a BRILLIANT recipe, absolutely delicious. I should have known better than to doubt, Mario - next time I'll try it as written.
By ctischer_395640
Inglside, TX
on August 01, 2006
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absolutely delicious
By catbarnum_5021865
Moscow, ID
on February 15, 2006
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I have made this recipe for family and friends a total of three times now, and it gets better every time. It's best in the winter, it's so hearty and satisfying. It has never failed to impress and satisfy. While it does take some planning to prep three days in advance, you really only spend twenty minutes actively in the kitchen with it (searing the meat, primarily. I think negative responses to this recipe may be the result of failing to get a really nice sear.
Read all 6 reviews