Slow Roasted Pork Shoulder

Total Time:
5 hr 45 min
15 min
5 hr 30 min

4 to 6 servings

  • One (3 1/2) pound pork shoulder, boned and tied
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 leek, white and pale green part only, cut into large dice
  • 2 carrots, cut into large dice
  • 2 stalks celery, cut into large dice
  • 12 peeled garlic cloves
  • 6 peeled shallots
  • 2 sprigs fresh thyme
  • 5 sprigs parsley
  • 1/2 cup balsamic vinegar
  • 1 cup ruby port
  • 1 bottle Cabernet Sauvignon
  • 3 quarts veal or chicken stock, or canned beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon unsalted butter
  • Season the pork shoulder with salt and pepper.

  • In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3rds. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight.

  • Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through.

  • Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce.

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