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Slow-Roasted Pork Shoulder

Slow-Roasted Pork Shoulder
Photo by Christina Schmidhofer

Ingredients

  • ¼ teaspoon dried hot chile flakes
  • 1 ½ teaspoons sherry vinegar or balsamic vinegar
  • 1 head garlic (2 1/2 oz.)
  • 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
  • + 5 more ingredients
    • 1 teaspoon dried thyme
    • 1 tablespoon coarse salt
    • 1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.)
    • ½ teaspoon fresh-ground pepper
    • 1 ½ teaspoons dried oregano

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

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