Primary Ingredients
3 pounds boneless pork shoulder roast
11⁄2 teaspoons kosher salt
1 teaspoon orange zest
3 garlic cloves, coarsely chopped
12 fresh sage leaves, crushed and coarsely chopped
1 6-inch sprig of rosemary, leaves stripped and finely chopped
3 teaspoons whole fennel seeds, lightly crushed
2 whole chipotle in adobo chiles, seeds removed, finely chopped
1 teaspoon cracked black pepper
2 yellow onions, core removed and cut into eight wedges
2 large carrots, peeled and cut into 3-inch pieces
2 turnips, peeled and cut into large wedges
2 fennel bulbs cut into wedges
1 tablespoon extra-virgin olive oil
3⁄4 cup chicken stock
2 tablespoons dry vermouth
Primary Technique
- Trim all but 1⁄4 inch of fat from pork. Using the tip of the knife, follow any natural seams between the muscles and open the pork shoulder up by buerying, creating internal surfaces for the marinade.
- Keep the shoulder in one large piece. Salt the inside of the bueried shoulder generously. Combine orange zest, garlic, sage, rosemary, fennel seeds, chipotle and black pepper in a bowl. Spread and pack the mixture evenly all over the internal surface of the pork.
- Reform the pork back into its natural shape and tie tightly with butcher’s twine.
- Preheat oven to 350°F, place 12-14 inch ovenproof casserole pan in the oven to heat up. Toss the vegetables with olive oil and add a pinch of salt.
- Remove casserole pan from oven and add the pork roast, place the vegetables around and place into the oven. After 1 hour, turn the roast over and stir the vegetables. Turn the roast over again at the 2
hour mark and add the chicken stock. - Continue cooking for another 20 minutes until the internal temperature of the pork reaches 185°F.
- Transfer pork to a platter and tent with foil. Place the vegetables on a separate plate, keeping the stock in the pan. Tilt the pan to skim fat from the top of the liquid.
- Place pan on the stove over high heat, add vermouth to the pan, and scrape any caramelized bits from the
bottom. Turn heat to medium and continue to skim off any fat that surfaces. - Add any juices from the resting platter of pork to the sauce. Reduce a bit.
Cut string from pork, slice, and serve with roast vegetables and pan sauce.
