Garlic-Rubbed Pork Shoulder with Spring Vegetables
Recipe from Food & Wine

Pork shoulder is often braised or smoked, but Andrew Green, wine director for the Bacchus Management Group (which includes Spruce in San Francisco), rubs it with garlic and herbs, then slow-roasts the meat until it's juicy and crusty.


Garlic-Rubbed Pork Shoulder with Spring Vegetables
Tina Rupp

by 1  person


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Servings: 6
Prep Time: 2 hrs 30 mins
Total Time: 3 hrs 30 mins
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Ingredients
  • 8   
    large garlic cloves, smashed and peeled
  •  
    Kosher salt
  • 2   tablespoons 
    ground coriander
  • 1 1/2  tablespoons 
    chopped thyme
  • 1 1/2  tablespoons 
    chopped oregano
  •  
    Freshly ground black pepper
  • 1/2  cup 
    plus 3 tablespoons extra-virgin olive oil
  • 1   pound 
    butterflied boneless pork shoulder
  • 2   pounds 
    fava beans, shelled or 2 cups frozen shelled edamame (2 cups)
  • 24   
    whole baby carrots , or 4 medium carrots, sliced 1/4 inch thick
  • 4   pounds 
    fresh English peas, shelled, or two 10-ounce packages frozen peas
  • 2   tablespoons 
    unsalted butter
  • 3   tablespoons 
    mixed chopped herbs, such as parsley, chives, and tarragon
  • 1   tablespoon 
    aged balsamic vinegar
Directions
1.
Preheat the oven to 400 degrees. With the side of a large knife, mash the garlic cloves with 1 tablespoon of kosher salt to make a coarse paste. Transfer the paste to a small bowl. Stir in the coriander, thyme, oregano, 1 tablespoon of salt, 2 tablespoons of coarsely ground black pepper, and 1/2 cup of the olive oil until incorporated.
2.
On a work surface, rub the garlic-herb oil all over the butterflied pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. Roast the pork for 40 minutes. Reduce the oven temperature to 300 degrees and roast the pork for about 2 hours and 20 minutes longer, until an instant-read thermometer inserted in the center registers 160 degrees.
3.
Meanwhile, bring a large saucepan of salted water to a boil. Add the fava beans and boil until the skins loosen, about 2 minutes. Using a slotted spoon, transfer the favas to a work surface; peel off and discard the tough skins and transfer the favas to a bowl. Alternatively, boil the frozen edamame for 2 minutes and transfer to a bowl. Add the carrots to the saucepan and boil until tender, about 4 minutes. Using a slotted spoon, transfer the carrots to the bowl. Add the peas and cook until tender, about 2 minutes; if using frozen, boil just until hot, 30 seconds. Drain the peas and transfer to the bowl.
4.
In the same saucepan, melt the butter in 1 tablespoon of the olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the 3 tablespoons of chopped herbs.
5.
Transfer the pork to a carving board and let rest for at least 10 minutes. Strain the pan juices into a small saucepan and skim off the fat. Add the remaining 2 tablespoons of olive oil and balsamic vinegar and season with salt and pepper. Bring to a simmer, cover and keep hot.
6.
Thickly slice the pork across the grain and transfer to plates. Serve with the vegetables, passing the sauce at the table.
MAKE AHEAD:

1.
The blanched vegetables can be stored in an airtight container and refrigerated overnight. The sliced pork can be refrigerated in the pan sauce for up to 2 days. Reheat gently before serving.
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