Slow-Roasted Pork Shoulder

Ingredients

• ½ teaspoon fresh-ground pepper
• 1 onion (10 oz.), peeled and sliced
• 1 carrot (4 oz.), rinsed and sliced
• ½ cup oloroso or cream sherry
• 4 cups fat-skimmed chicken broth
• ¼ teaspoon dried hot chile flakes
• 1 ½ teaspoons sherry vinegar or balsamic vinegar
• + 5 more ingredients
• • 1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.)
  • 1 head garlic (2 1/2 oz.)
  • 1 tablespoon coarse salt
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried thyme

1. Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper)...

View full recipe at My Recipes