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This was marvelous: Debbie in GA's Twelve-hour Pork Shoulder Roast

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Joined: Dec 12, 2005


Posted to Thread #29519 at 6:15 pm on Mar 29, 2017

Other than a turkey, this was the largest piece of meat I've purchased that was bigger than my head and while most meats are intimidating, this one actually scared me.'s an all-night baking thing and even the garlic didn't ruin it for me. Absolutely wonderful.

Please read the link as it has lots of commentary from Debbie, especially about the salt level. But I wanted to post the ingredients and basic steps here as well:

1 pork shoulder with skin (see note) -- 7-9 pounds
12 cloves garlic -- finely chopped
3 tablespoons fennel seeds
8 small dried red chiles -- crumbled (I used 1 Tbsp red pepper flakes)
salt and pepper -- to taste
Juice of 6 lemons
1/4 cup olive oil
Pan Drippings:
14 ounces canned chicken broth
Juice of 2 lemons

Preheat oven to 450F.

Score the pork shoulder all over by slicing deeply into the skin, making cuts 1/4 inch apart.

In a food processor or by hand, chop the garlic, fennel seeds, chiles and salt and pepper until coarsely ground. Rub this mixture all over the pork and into the cuts.

Place the pork on a rack in a roasting pan and roast for 30 minutes, or until the skin begins to crackle and brown. Loosen the shoulder from the bottom of the pan and pour half the lemon juice and 2 tablespoons of the olive oil over the pork.

Reduce the oven temperature to 250F and roast the pork for 12 hours more, basting occasionally with the remaining lemon juice and the remaining 2 tablespoons olive oil, until it's completely soft under the skin. Push it with your finger; it should give and may even fall off the bone.

For the Pan Drippings: Remove the roast from the pan and spoon off all but 3 tablespoons of the fat from the drippings. Place the pan on the stovetop over medium heat and scrape up all the browned bits stuck to the bottom. When the juices are hot, add the broth and lemon juice (but taste the drippings first; you may not need more lemon), continuing to scrape the pan and reduce the juices for about 5 minutes, or until you have a sauce consistency.

Serve each person a little of the crisp skin along with the meat and pass the pan of drippings separately.

"Suzanne Somers' Get Skinny on Fabulous Food via The Best American Recipes 2000"
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NOTES : You'll most likely need to order the pork shoulder (butt) ahead of time. Unless you have an Italian, Chinese, or Mexican butcher, th eidea of a pork shoulder with skin on may draw a complete blank. If you're offered a picnic ham with skin--that is, the forearm--just say no; that meat is sinewy and won't have the same lusciousness as the shoulder. There are two other options: the butcher can take the skin off a fresh ham and wrap it around the butt, or you can just forget about the skin and simply wrap the meat in oiled foil once the initial browning takes place. Don't worry about the basting in that case; just skip it. The meat will brown under the foil, and it will be moist and delicious.


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