by Annelle
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my 21 recipes »
Annelle's Notes:
Expand3 tablespoons finely chopped shallots Ask a question about this ingredient
2 tablespoons Worcestershire Sauce Ask a question about this ingredient
Zest and juice of one medium sized lemon Ask a question about this ingredient
1 tablespoon whole grain mustard Ask a question about this ingredient
1 tablespoon cumin Ask a question about this ingredient
2 teaspoons Smoked Sweet Paprika Ask a question about this ingredient
2 teaspoons Sea Salt Ask a question about this ingredient
2 teaspoons freshly ground pepper Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
5 pounds boneless fresh pork shoulder Ask a question about this ingredient
Remove roast from refrigerator and bring to room temperature. Preheat oven to 375 degrees.
Ask a question about this stepRemove excess fat cap from roast (sorry, but I'm the one who LOVES to eat the sizzled fat, and my cholesterol is nothing to brag about!).
Ask a question about this stepPlace the meat into a lightly oiled (olive oil) roasting pan that is not too much larger than the meat.
Ask a question about this stepMix the first nine ingredients together, whisking to thoroughly combine (shallots through olive oil).
Ask a question about this stepPour one-fourth of the sauce onto meat, rubbing it into the cracks and on the side. Turn the meat and repeat with another fourth of the sauce.
Ask a question about this stepPlace in the oven with the fattest side of the meat facing up. Roast for one hour, basting with pan drippings every fifteen minutes.
Ask a question about this stepTurn meat, reduce heat to 325 degrees, and roast until internal temperature registers 160 degrees (about one more hour) basting with pan drippings every fifteen minutes.
Ask a question about this stepWhen internal temp is 160 degrees, reduce heat to 300 degrees and roast about another hour, until meat is between fork tender and needing a knife.
Ask a question about this stepRemove meat to a clean bowl or platter and top with another fourth of the sauce. Tent and let rest until cool enough to handle.
Ask a question about this stepPour pan drippings into a cup that separates the fat from the broth. Pour off broth and add it to remaining fourth of the sauce, stirring to combine. Discard the fat.
Ask a question about this stepWhen meat is cool enough to handle, slice and pull apart (discard any large pieces of fat), and pour remaining sauce mixed with pan drippings over meat. Serve with Arepas* and cheese (I particularly like a good manchego or provolone).
Ask a question about this step2 1/2 cups luke warm water Ask a question about this ingredient
2 cups PAN precooked white cornmeal Ask a question about this ingredient
1 teaspoon Sea Salt Ask a question about this ingredient
Pour water into a bowl. Add salt and PAN slowly. Knead until smooth and firm. Cover bowl and let dough rest for a few minutes. Heat nonstick pan over medium heat. Add a very thin coat of olive oil.
Ask a question about this stepPinch pieces of dough about the size of a golf ball, roll between palms to form smooth ball, mash to flatten (about one-half inch thick). Put a little water on your hands to keep the dough from sticking.
Ask a question about this stepPlace in heated pan and cook until bottom begins to brown. Turn and cook just until other side begins to brown.
Ask a question about this stepRemove from heat, slice open, butter the inside if you like, add cheese and pork. Close and eat like a sandwich.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
