Serves 12
360 min
Slow-Roasted Pork Shoulder with Parsley Bagna Cauda
Recipe GLPR5a7edb25acce35
A French-inspired slow-roasted pork shoulder with a warmly spiced crust and tender, succulent meat. Aromatic coriander, cumin, thyme, paprika, and allspice create a flavorful dry rub that forms a beautiful exterior while the meat cooks low and slow until it's fall-apart tender. The fat cap crisps up during roasting, adding richness and texture to each serving.
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Ingredients
1 tablespoon whole coriander seeds
1 teaspoon whole cumin seeds
1 tablespoon dried thyme
2 teaspoons sweet paprika
1/2 teaspoon ground allspice
1 bone-in pork shoulder (7 pounds) with 1/2-inch fat cap left on top
1 tablespoon vegetable oil
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Preheat your oven to 325°F. Position a rack in the lower third of the oven.
Toast the coriander seeds and cumin seeds in a small dry skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind until coarsely broken down.
In a small bowl, combine the ground coriander and cumin with the dried thyme, sweet paprika, ground allspice, and a generous pinch each of kosher salt and black pepper.
Pat the pork shoulder dry with paper towels. Rub the vegetable oil all over the meat, paying special attention to the sides and scoring the fat cap lightly in a crosshatch pattern.
Apply the spice mixture generously over all surfaces of the pork, working it into the meat and coating the fat cap thoroughly. Season additionally with kosher salt and black pepper as desired.
Place the pork shoulder fat-side up on a roasting pan or Dutch oven. Roast uncovered in the preheated 325°F oven for approximately 5 to 5.5 hours, until the meat is extremely tender and reaches an internal temperature of at least 145°F at the thickest part, away from the bone. The meat should be so tender that it easily pulls apart with a fork.
Remove the pork shoulder from the oven and allow it to rest for 15 minutes before carving. Transfer to a cutting board and slice or shred as desired.
Serve the slow-roasted pork shoulder warm, drizzled with any pan juices that have accumulated during roasting.
