Fennel sage pulled pork

Sure thing buddy!

I liberated and adapted it from a great American test kitchen episode. Of course, they made it in the oven and did it at 300 over 7 hours compared to 17 hours at 250 (I also started it close to frozen).

From my photos, you can see those funny lines rnning down the shoulder. That's where I made deep scores in the meat and put the rub mainly in there. Unfortunately, I didn't have any string to tie it back up to the separated bits got a bit dry - I would recommend tying it up . I put a very light bit of the rub on the outside (it all gets smoked to hell anyway).

I skipped the gravy part - and the 'put in fridge' and cut later but I've done it before in the oven (pre-egg) and it's very good. I sure you could figure out how to do the gravy part as well (maybe the last 3 hours?) and it would be divine.

Anyway, nice change from the cayenne-paprika heavy rubs. Enjoy.

Here it is (not egged):

From the episode: Autumn Supper
A heavy, deep-sided (3-inch) roasting pan is the best choice for this recipe, but a shallow
broiler pan also works well. If you plan to make the Cuban sandwiches (see related recipe),
slice off and reserve a half-pound piece of the roast at the beginning of step 4; if wrapped
tightly, it will keep in the refrigerator for several days.
Serves 6 to 8 .

INGREDIENTS
1 boneless pork shoulder roast (Boston butt)
3 cloves garlic , minced
2 teaspoons ground black pepper
1 1/2 teaspoons table salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaf
1 tablespoon fennel seeds , roughly chopped
2 large red onions , cut into 1-inch wedges
1 tablespoon vegetable oil (if necessary)
1 cup apple cider
1/4 cup apple jelly
2 tablespoons cider vinegar

INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Trim outer
fat from pork, leaving 1/8-inch-thick layer. Combine garlic, pepper, salt, rosemary,
sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub
with herb mixture.

2. Transfer to roasting pan and cook 3 hours. Scatter onion wedges around meat,
tossing onions in pan drippings to coat. (If roast has not produced any juices, toss
onions with oil.) Continue roasting until meat is extremely tender and skewer inserted
into center meets no resistance, 3 1/2 to 4 hours. (Check pan juices every hour to
make sure they have not evaporated. If necessary, add

2 cups water to pan and stir
browned bits into water.)

3. Transfer roast to large baking dish, place onions in medium bowl, and pour pan
drippings into liquid measuring cup, adding enough water to measure 1 1/2 cups.
Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight.

4. One hour before serving, adjust oven rack to middle position and heat oven to 300
degrees. Cut cold meat into 1/4-inch slices and overlap in large baking dish. Spoon fat
layer off drippings (discard fat) and transfer drippings and reserved onions to medium
saucepan. Add cider, jelly, and vinegar and bring to boil over medium-high heat, then
reduce to simmer. Spoon 1/2 cup simmering sauce over pork slices and cover baking
dish with foil. Place in oven and heat until very hot, 30 to 40 minutes. Meanwhile,
continue reducing sauce until dark and thickened, 10 to 15 minutes (reheat mixture
just before serving pork). Serve pork, spooning onion mixture over meat or passing at the table.

I agree. I see fennel-sage rubbed loney in your future... :blink: . you are getting sleepy.. :blink: . fennel loney... :blink: