Slow Roast Pork Recipe

• 1 Niman Ranch pork shoulder (5-6 pounds)
• 2 Tbsp coriander seeds
• 2 Tbsp fennel seeds
• 3 cloves garlic, chopped
• 1 Tbsp salt
• 1 Tbsp pepper
• Extra-virgin olive oil
• 3 apples, quartered (Braeburn, Fuji, Golden Delicious, or Pink Ladies)
• 3 branches fennel tops
• 1 cup chopped onions
• 3 cups dry white wine

1. If the pork shoulder still has skin, score with a knife in a crisscross pattern.
2. With a mortar and pestle or a clean coffee grinder, crush coriander, fennel, garlic, salt, and pepper.
3. Moisten with olive oil to form a paste.
4. Rub paste on all sides of pork shoulder.
5. Cover the bottom of a deep, lidded pan with apples, fennel, and onions.
6. Pour wine over fruit and vegetables.
7. Place pork on top and cover tightly with a lid, then cover the lid tightly with aluminum foil.
8. Cook at 250A degrees for 10 hours or overnight.
9. Remove pork from pan, place on a cutting board, and cover with aluminum foil to keep warm.
10. Strain liquid into a saucepan, bring to a boil, and cook until reduced by half.
11. Serve sauce with sliced pork.

pork shoulder, coriander seeds, fennel seeds, garlic, salt, pepper, extravirgin olive oil, apples, tops, onions, white wine

Taken from cookeatshare.com/recipes/slow-roast-pork-459 (may not work)