“… the pigs themselves have been incredibly consistent in size and condition. Finally (and most importantly to me) the flavor, texture and freshness of the pork itself is superb.”
Slow Cooked Pork Shoulder
Serves 6
Ingredients
- 1 5 lb boneless pork shoulder
- 4 bunches each of fresh parsley, cilantro and sage
- 4 yellow onions sliced thin
- ½ cup dry white wine
- ¼ cup red wine vinegar
- 6 cloves peeled garlic cloves
- ½ cup extra virgin olive oil
- Salt and pepper
Preparation
Season pork generously with salt and pepper.
Place all the ingredients, except onions, in a food processor until a smooth paste forms.
Toss onions with herb paste.
Smear the paste over the entire pork shoulder; tie up with butcher twine; cover and refrigerate for two days.
Preheat oven to 400 degrees (for one hour)
Place pork shoulder in a large deep pan covered.
After 20 minutes, lower the oven temperature to 300 degrees.
Cook covered for at least 3 hours or until pork is very tender.
Let sit at room temperature for 15 minutes before serving.