Serves 8
420 min
Fennel-Rubbed Pork Shoulder with Salsa Verde
Recipe GLPR9465c76ca491c7
A roasted bone-in pork shoulder infused with warm spices and fresh lemon juice, topped with a vibrant herbed salsa verde. The fennel and coriander rub creates a fragrant crust while the pork cooks tender and juicy. Accompanied by a bright, tangy salsa with fresh parsley, tarragon, capers, and cornichons. Serves 8.
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Ingredients
2 tablespoons Fennel seeds, lightly toasted
1 tablespoon Coriander seeds, lightly toasted
1 teaspoon Whole black peppercorns, lightly toasted
7 cloves Garlic cloves, peeled
1½ teaspoons Kosher salt
2 tablespoons Olive oil
5 tablespoons Fresh lemon juice
5½ pounds Bone-in pork shoulder
2 tablespoons Golden raisins, soaked in warm water and drained
1 tablespoon Fresh lemon zest
¼ cup Capers, drained and rinsed
10 Cornichons (small pickled cucumbers)
¼ cup Minced white onion
¾ cup Fresh flat-leaf parsley, chopped
¼ cup Fresh tarragon, chopped
½ teaspoon Crushed red pepper
½ teaspoon Fresh-cracked black pepper
½ cup Olive oil (for salsa verde)
Directions
Preheat your oven to 300°F. Lightly toast the fennel seeds, coriander seeds, and black peppercorns in a dry skillet over medium heat for about 2 minutes until fragrant, shaking occasionally. Transfer to a spice grinder or mortar and crush until coarsely ground.
In a food processor, combine the crushed spices, 7 peeled garlic cloves, and kosher salt. Pulse until a coarse paste forms. Add 2 tablespoons olive oil and 5 tablespoons fresh lemon juice, pulsing until well combined.
Pat the bone-in pork shoulder dry with paper towels. Rub the fennel-spice paste evenly over all surfaces of the pork, working it into any crevices. Place the pork skin-side up in a large roasting pan.
Roast the pork shoulder uncovered in the preheated 300°F oven for 6 to 6.5 hours, until the internal temperature reaches 190°F when measured with a meat thermometer inserted into the thickest part of the meat (avoiding the bone). The meat should be very tender and easily pull apart with a fork.
While the pork cooks, prepare the salsa verde. Soak the golden raisins in warm water for 15 minutes, then drain. Finely chop the cornichons and combine them in a medium bowl with the raisins, lemon zest, drained capers, minced white onion, chopped parsley, and chopped tarragon.
Add the crushed red pepper and fresh-cracked black pepper to the salsa mixture. Stir in the 0.5 cup olive oil until well combined. Taste and adjust seasonings as needed. Set aside until ready to serve.
Remove the pork shoulder from the oven and let it rest for 10 to 15 minutes before carving. Transfer to a cutting board and shred or slice the meat, discarding any excess fat as desired. Serve the pork with the salsa verde spooned over the top or on the side.
