Serves 8
265 min
Pork Shoulder with Peppery Aglione-Inspired Rub
Recipe GLPRa3016ba552a13d
A boldly seasoned pork shoulder roast featuring a complex spice rub inspired by Italian aglione, combining juniper berries, allspice, mixed peppercorns, fennel, bay leaf, and fresh herbs. This 4-pound roast serves eight and delivers tender, deeply flavorful meat perfect for a showstopping main course.
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Ingredients
18 juniper berries
6 allspice berries
30 mixed peppercorns (or all black peppercorns)
1 teaspoon fennel seeds
1 large bay leaf, crumbled
2 teaspoons dried marjoram
2 teaspoons chopped fresh rosemary
2 teaspoons kosher salt, divided
2 large garlic cloves, minced
olive oil as needed
4 pounds boneless pork shoulder blade roast
Directions
Preheat your oven to 325°F (163°C). Allow the pork shoulder to sit at room temperature for about 30 minutes before cooking.
Using a mortar and pestle or spice grinder, coarsely crush the juniper berries, allspice berries, peppercorns, and fennel seeds together. Transfer to a small bowl.
Stir the crumbled bay leaf, dried marjoram, fresh rosemary, minced garlic, and 1 teaspoon of kosher salt into the crushed spices, mixing well to combine into a fragrant rub.
Pat the pork shoulder completely dry with paper towels. Rub the remaining 1 teaspoon of kosher salt evenly over all surfaces of the roast.
Massage the spice rub thoroughly over the entire surface of the pork shoulder, pressing gently so it adheres well to the meat.
Coat the bottom of a heavy roasting pan with a thin film of olive oil and place over medium-high heat. Once hot, carefully add the seasoned pork shoulder and sear for 2–3 minutes per side until deeply browned, working in batches if necessary to avoid crowding. Transfer to a plate.
Place the seared pork shoulder back in the roasting pan, skin side up. Cover tightly with aluminum foil.
Roast in the preheated 325°F oven for approximately 4 hours, or until the internal temperature reaches 145°F (63°C) at the thickest point and the meat is very tender and beginning to shred easily with a fork.
Remove the pork from the oven and let it rest, still loosely covered, for 15 minutes. This allows the juices to redistribute and ensures moist, tender meat.
Carve or shred the pork shoulder into serving portions and divide among eight plates. Serve warm, optionally drizzling with any pan juices.
