This is mouth watering and delicious. It requires planning ahead because it takes awhile to cook but it is worth it!
Contributor: John Elder
1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
1/4 cup kosher salt plus more
1/4 cup sugar
1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
1/4 cup plus 1 Tbsp. apple cider vinegar
1/4 cup (packed) light brown sugar
Freshly ground black pepper
1 large carrot
1 apple (such as Granny Smith or Fuji)
4 cups stemmed mustard greens
1 tablespoon olive oil
PREP: 30 MINUTES TOTAL: 12 1/2 HRS
• Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle.
• Transfer spices to a small bowl
• Add 1/4 cup salt and sugar.
• Rub mixture all over shoulder.
• Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.
• Preheat oven to 325°.
• Brush off spice rub from meat and place pork in a deep roasting pan
• Discard excess spice rub and any liquid in dish.
• Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)
• Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°), about 5 1/2 hours.
• Remove pan from oven; discard foil.
• Increase heat to 500°.
• Stir 1/4 cup vinegar and brown sugar into juices in pan.
• Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.
• Transfer pork to a rimmed baking sheet; set aside.
• Pour liquid in pan into a small saucepan.
• Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat; discard fat).
• Season glaze with salt and pepper; set aside.
• Using a peeler, peel carrot into thin ribbons.
• Core, quarter, and thinly slice apple.
• Mix carrot, apple, greens, oil, and remaining 1 Tbsp. vinegar in a large bowl.
• Season with salt and pepper.
• Arrange on a platter.
• Top with pork; pour reserved glaze over pork. Serve with tongs.
Pending. Until then, direct all questions to John Elder.