Reviews (1) Add Rating & Review 30 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 8 1 star values: 2 Martha Stewart Member Rating: Unrated 08/06/2013 Great inspiration. We indirect grilled in a foil pan, instead of keeping the oven on all day. Was on grill about 8 hours and came out tender and delish! Pan juices were perfect and the shallot creme fraiche was amazing. I did the shallots in the oven and the house smelled so good! See my pic on Pinterest !
Back to Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche All Reviews for Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche Recipe Summary prep: 45 mins total: 6 hrs 45 mins Servings: 15
Ingredients Ingredient Checklist 3 tablespoons fennel seeds 3 tablespoons coriander seeds 1 cinnamon stick, broken into pieces 1 tablespoon paprika 2 teaspoons red-pepper flakes 1 teaspoon black peppercorns 10 cloves garlic, peeled A 4-inch piece peeled ginger root, thinly sliced 1 bunch scallions, roughly chopped 3/4 cup grapeseed or safflower oil 1 cup packed light-brown sugar 1 tablespoon finely grated fresh orange zest (from 2 oranges) 1/4 cup soy sauce 1/4 cup red-wine vinegar 1 whole pork shoulder on the bone (about 10 1/2 pounds), room temperature Coarse salt Salt-Baked Shallot and Tarragon Creme Fraiche, for serving 1 1/4 pounds fresh garden peas in pods, shelled (about 4 cups), for serving Pea shoots, for serving (optional)
Gallery Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche
Recipe Summary prep: 45 mins total: 6 hrs 45 mins Servings: 15
Gallery
Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche
Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche
Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche
Recipe Summary prep: 45 mins total: 6 hrs 45 mins Servings: 15
Recipe Summary
prep: 45 mins total: 6 hrs 45 mins
Servings: 15
prep: 45 mins
total: 6 hrs 45 mins
prep:
45 mins
total:
6 hrs 45 mins
Servings: 15
15
Ingredients
Ingredients
- 3 tablespoons fennel seeds 3 tablespoons coriander seeds 1 cinnamon stick, broken into pieces 1 tablespoon paprika 2 teaspoons red-pepper flakes 1 teaspoon black peppercorns 10 cloves garlic, peeled A 4-inch piece peeled ginger root, thinly sliced 1 bunch scallions, roughly chopped 3/4 cup grapeseed or safflower oil 1 cup packed light-brown sugar 1 tablespoon finely grated fresh orange zest (from 2 oranges) 1/4 cup soy sauce 1/4 cup red-wine vinegar 1 whole pork shoulder on the bone (about 10 1/2 pounds), room temperature Coarse salt Salt-Baked Shallot and Tarragon Creme Fraiche, for serving 1 1/4 pounds fresh garden peas in pods, shelled (about 4 cups), for serving Pea shoots, for serving (optional)
Directions
Grind the first 6 spices together to a fine powder with an electric coffee/spice grinder or a mortar and pestle; transfer to a medium bowl. Puree garlic, ginger, scallions, and oil in a food processor or blender; mix into spice mixture. Add brown sugar, orange zest, soy sauce, and vinegar and whisk to combine.
Preheat oven to 400 degrees. Place pork, skin side up, on a rack in a roasting pan. Score skin and fat layer with parallel lines 1 inch apart, using a sharp paring knife, then score in opposite direction to create a diamond pattern. Spread marinade all over the pork. Pour about 2 cups water into pan and transfer to oven. Roast 30 minutes, remove pan from oven, and reduce temperature to 325 degrees. Brush pork with pan juices, cover with parchment-lined foil and crimp edges to tightly seal. Roast until extremely fork-tender, about 5 hours more. Transfer pork to a cutting board. Loosely tent with foil and let rest at least 30 minutes and up to 1 hour before serving.
Meanwhile, pour drippings from roasting pan into a fat separator. Pour defatted drippings (you should have about 2 cups) into a small saucepan and cook over medium heat until warmed through. Tear meat into very large chunks and season with salt. Scatter raw peas and pea shoots over pork and serve with sauce and creme fraiche.
Reviews (1)
Add Rating & Review 30 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 8 1 star values: 2
Martha Stewart Member Rating: Unrated 08/06/2013 Great inspiration. We indirect grilled in a foil pan, instead of keeping the oven on all day. Was on grill about 8 hours and came out tender and delish! Pan juices were perfect and the shallot creme fraiche was amazing. I did the shallots in the oven and the house smelled so good! See my pic on Pinterest !
Reviews (1)
Add Rating & Review 30 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 8 1 star values: 2
Add Rating & Review
30 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 8 1 star values: 2
30 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 8 1 star values: 2
30 Ratings 5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 8 1 star values: 2
5 star values: 3 4 star values: 7 3 star values: 10 2 star values: 8 1 star values: 2
Martha Stewart Member Rating: Unrated 08/06/2013 Great inspiration. We indirect grilled in a foil pan, instead of keeping the oven on all day. Was on grill about 8 hours and came out tender and delish! Pan juices were perfect and the shallot creme fraiche was amazing. I did the shallots in the oven and the house smelled so good! See my pic on Pinterest !Martha Stewart Member
Rating: Unrated 08/06/2013
Great inspiration. We indirect grilled in a foil pan, instead of keeping the oven on all day. Was on grill about 8 hours and came out tender and delish! Pan juices were perfect and the shallot creme fraiche was amazing. I did the shallots in the oven and the house smelled so good! See my pic on Pinterest !
Rating: Unrated
All Reviews for Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
