Name: Night-and-Day Slow-Roasted Pork Shoulder
Yield: Serves 6 to 8
Ingredients: 1 teaspoon dried thyme; Crushed hot red pepper; 4 cups chicken stock; 1 large onion, thinly sliced; One 6- to 7-pound bone-in fresh pork picnic shoulder roast or Boston butt with skin on; 1½ teaspoons top-quality sherry vinegar or balsamic vinegar; 1½ teaspoons dried oregano or marjoram; ½ teaspoon freshly ground pepper; 1 carrot, sliced; 1 tablespoon coarse sea salt; 1 head of garlic; ½ cup oloroso sherry

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

If you enjoy slow-cooking, you'll love this dish—a pork shoulder with big, bold, crunchy skin and an interior so meltingly tender in texture and so vibrant in taste that eating it will be a revelation. Slow, low-temperature cooking is the key.

I developed this recipe following some of the precepts of the late Adelle Davis, a food authority of the sixties—“setting the oven temperature at the temperature you want the meat when it is done.” Though much of her “nutritional” advice has s