Slow-Roasted Glazed Pork Shoulder

Well the history of this dish and restaurant can be found on our traveling food blog
www.thetravelingdish.blogspot.com.

We  just can't pass up a good recipe, especially when so many forces push it at us.
This is from Alla Spina in Philadelphia where Chef Marc Vetri's dish is just amazing. This is the recipe
from the Bon Appetit magazine.

The dream dinner party - a rustic, family-style meal starring a jaw dropping beautiful pork shoulder that requires little more than a time commitment.

Hands on 30 minutes - 12 hours including marinating and braising time

8-10 servings. For the best result, use pork shoulder with the bone in and the top layer of fat intact. Its sold whole but more often its divided into the butt and picnic sections.

1 t fennel seeds
1 t whole black peppercorns
1/4 c kosher salt plus extra
1/4 cup sugar
1 7-8 lb. bone in pork shoulder (Boston butt or picnic) You can order the pork shoulder whole from your butcher!
1/4 c plus 1T apple cider vinegar
1/4 c (packed) light brown sugar
freshly ground black pepper
1 large carrot
1 apple (Granny Smith or Fuji)
4 c stemmed mustard greens
1 T olive oil

Crush the fennel seeds and peppercorns with the bottom of a heavy skillet or mortar and pestle. Transfer spices to a small bowl, add 1/4 cup salt and 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. ( we did overnight)

Preheat oven to 325. Brush off spice rub from meat and place the 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 the pan to the oven and roast until the meat is very tender and falling off the bone about 5 1/2 hours. With an instant read thermometer inserted into the center without touching the bone will read 195.

Remove pan from the 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 30 minutes - but watch it ...it will burn!

Transfer pork to a rimmed baking sheet; set aside. Pour liquid from the roasting pan into a small saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from the surface, until a thick, syrupy glaze forms, about 20 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 1T 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.

Special note from Chef Marc, you want to start cooking this at least 6 1/2 hour before you plan to eat. If its done a little early, don't worry - you do not want to serve this piping hot!! ENJOY - ITS FABULOUS!