Fennel-Rubbed Pork Shoulder With Salsa Verde

Name: Fennel-Rubbed Pork Shoulder With Salsa Verde
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon whole black peppercorns, lightly toasted; 1 whole bone-in pork shoulder, about 5 1/2 pounds; 59 milliliters capers, drained and rinsed; 1 Tbsp coriander seeds, lightly toasted; 79 milliliters 10 cornichons (about; 1 teaspoons crushed red pepper; 2 Tbsps fennel seeds, lightly toasted; 177 milliliters fresh, flat-leaf parsley; 59 milliliters fresh tarragon; 7 cloves garlic, peeled, divided; 2 Tbsps golden raisins, soaked in warm water for 15 minutes and drained; 5 Tbsps juice from about 3 lemons, divided; 2 teaspoons kosher salt; 1 Tbsp zest from 1 lemon; 118 milliliters olive oil; 1 teaspoons fresh-cracked pepper; 59 milliliters minced white onion

The recipe Fennel-Rubbed Pork Shoulder With Salsa Verde could satisfy your Mexican craving in about 7 hours. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 364 calories, 28g of protein, and 24g of fat per serving. This recipe serves 8. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have cornichons, pork shoulder, tarragon, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a rather inexpensive main course.

Instructions

Adjust oven rack to lower-middle position and preheat oven to 275°F.

Equipment you will use

Oven

Place fennel, coriander, peppercorns, six cloves of garlic and salt in a mortar. Mash into a chunky paste using a pestle.

Ingredients you will need

Peppercorns

Coriander

Clove

Fennel

Garlic

Salt

Equipment you will use

Mortar And Pestle

Add olive oil and 1 tablespoon of lemon juice and mash some more until combined. Liberally slather mixture on pork shoulder and place meat in roasting pan.

Ingredients you will need

Pork Shoulder

Lemon Juice

Olive Oil

Meat

Equipment you will use

Roasting Pan

Transfer to oven and cook until tender, about six hours, basting with pan juices every 30 minutes after the first hour.

Equipment you will use

Oven

Frying Pan

Meanwhile, prepare salsa verde by chopping raisins, lemon zest, capers, cornichons, onion, the remaining garlic clove, parsley, tarragon, crushed red pepper and black pepper in a food processor until mixture forms a fine paste. Scrape down the sides of the food processor using a spatula. Slowly add olive oil, followed by remaining lemon juice, pulsing until smooth. Taste and adjust seasonings with salt and pepper if necessary.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Black Pepper

Whole Garlic Cloves

Lemon Juice

Salsa Verde

Gherkins

Lemon Zest

Seasoning

Olive Oil

Tarragon

Parsley

Raisins

Capers

Onion

Equipment you will use

Food Processor

Spatula

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals around the perimeter of the coal grate. Set a disposable aluminum pan in the venter. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat half the burners of a gas grill to high and allow to preheat for 10 minutes. Clean and oil the grilling grate.

Ingredients you will need

Spread

Cooking Oil

Equipment you will use

Grill

Frying Pan

Transfer pork shoulder to grill and finish cooking over indirect heat until it’s fall-apart tender inside and crisp and glistening outside, about an hour.

Ingredients you will need

Pork Shoulder

Equipment you will use

Grill

Remove from grill and allow to rest for 15 minutes.

Equipment you will use

Grill

Serve with salsa verde.

Ingredients you will need

Salsa Verde

Equipment

Ingredients

Servings:

1teaspoon

whole black peppercorns, lightly toasted 1

whole bone-in pork shoulder, about 5 1/2 pounds 59milliliters

capers, drained and rinsed 1Tbsp

coriander seeds, lightly toasted 79milliliters

10 cornichons (about 1teaspoons

crushed red pepper 2Tbsps

fennel seeds, lightly toasted 177milliliters

fresh, flat-leaf parsley 59milliliters

fresh tarragon 7cloves

garlic, peeled, divided 2Tbsps

golden raisins, soaked in warm water for 15 minutes and drained 5Tbsps

juice from about 3 lemons, divided 2teaspoons

kosher salt 1Tbsp

zest from 1 lemon 118milliliters

olive oil 1teaspoons

fresh-cracked pepper 59milliliters

minced white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.