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Categories:
pork shoulder onions carrots celery garlic caraway seeds celery seeds Cinnamon Ground cloves orange zest black peppercorns bay leaves red wine red wine vinegar olive oil
Viewed: 72 - Published at: 6 years agoIngredients
- 1 each pork shoulder
- 2 large onions chopped
- 2 large carrots chopped
- 2 each celery stalks chopped
- 3 cloves garlic chopped
- 1 teaspoon caraway seeds
- 1 teaspoon celery seeds
- 2 teaspoons cinnamon ground
- 1/2 teaspoon cloves
- 1 tablespoon orange zest grated
- 1 tablespoon black peppercorns
- 1 large bay leaves
- 1 1/2 cups red wine
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
Method
- Trim every bit of fat possible off the meat and discard.
- Place the meat in a large non-metal container.
- Mix all of the other ingredients together and pour over the meat.
- Marinate the meat in the refrigerator for at least 6 hours or up to 8 days.
- Turn the meat several times during marination so that no section is allowed to become dry.
- When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal).
- Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat.
- Roast the meat in a 350F (180C) F oven, basting frequently.
- Allow 30 to 40 minutes per pound.
- Remove the cover during the last 1/2 hour.
- You should be able to "cut with a fork" when done.
- If the pan becomes too dry, add additional red wine and/or water, 1/2 cup at a time.
- You will want at least 1 cup of liquid remaining in the panwhen the roast is done.
- Transfer the roast to a carving platter and allow it to cool slightly before carving.
- If desired, serve surrounded with small baked apples or spiced crab apples.
