Caucasus-Style Braised Pork Shoulder
A tender, aromatic pork shoulder braised with garlic, coriander, fenugreek and hot peppers in the style of the Caucasus region. This succulent roast is marinated overnight and slow-cooked until fork-tender, finished with fresh cilantro and a touch of vinegar.
Ingredients
- •4 cloves large garlic cloves
- •3 teaspoons kosher salt
- •2 teaspoons coriander seeds
- •1 teaspoon fenugreek seeds
- •¾ teaspoon dried hot red-pepper flakes
- •4 tablespoons olive oil
- •5 pounds bone-in pork shoulder roast
- •1 large red onion
- •2 cups water
- •½ cup chopped fresh cilantro
- •1 tablespoon red-wine vinegar
- •1 piece electric coffee/spice grinder
Cooking Instructions
- 1.
Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
480 min
- 2.
Bring meat to room temperature, about 1 hour.
60 min
- 3.
Put oven rack in lower third of oven and preheat oven to 350°F.
15 min
- 4.
Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
750 min
- 5.
Put oven rack in lower third of oven and preheat oven to 350°F.
15 min
- 6.
Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.
60 min