Slow-Roasted New England Pork Shoulder with Green Garlic and Rhubarb Salsa Verde
Adapted from Chef Matt Jennings, Farmstead, Providence, RI.; farmsteadinc.com
Ingredients
Instructions
Heat oven to 275°. In a large bowl, using your hands, rub pork butt with Pork Rub sauce–all over and into every crevice, concentrating on the open (boned) section. Season meat with salt and pepper.
Pour wine into a large heavy roasting pan. (The pork must not be taller than the pan.) Scatter onions, rhubarb, and herbs in the pan. Place pork fat side up, directly on top of vegetables. Seal pan securely with plastic wrap, then aluminum foil. Roast in middle of oven 4 to 6 hours.
Remove from oven and let cool about 30 minutes. Gently remove foil, then plastic wrap. (Be careful of escaping steam.) Remove pork from pan and let rest on a cutting board. Discard vegetables and tent pork with foil. Pork should pull from the bone and fall apart easily. With tongs, pull shreds apart into chunks to serve. Top with Green Garlic and Rhubarb Salsa Verde.
Pork Rub
Ingredients
Instructions
Place all ingredients into a blender or food processor and puree, for a thick rub.
Green Garlic and Rhubarb Salsa Verde
Ingredients
Instructions
In a medium saute pan over medium-high heat, cook garlic and rhubarb in olive oil until tender, about 5 minutes. Raise the heat and add capers and liquid, cornichons and juice, parsley, onion, and lemon juice, scraping the pan to release any browned bits. Add stock and simmer about 5 minutes. Season to taste with salt and pepper.
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