This is a neat treatment of braised pork that has variations all over the world. As you will notice this plays on the salty, sweet and sour profile that is much used at Clementine.
Makes 4-6 servings
- 6 large garlic cloves
- 3 teaspoons kosher salt
- 2 tablespoon toasted coriander seeds
- 1 tablespoon toasted fenugreek seeds, fennel or anise can replace nicely
- 3/4 teaspoon dried hot red-pepper flakes
- 4 tablespoons olive oil
- 1 5lb bone-in pork shoulder roast
- 1 large red onion, chopped
- 2 cups water
- 1 cup chopped fresh cilantro, divided
- 1 tablespoon red-wine vinegar
- 2 cups apple juice or cider
- Combine all ingredients but pork, water, and cider in food processor and process to rough paste.
- Make slits 1” deep in a crisscross pattern all over pork. Smear paste into slits and all over pork. Marinate in fridge, covered for at least eight hours.
- Put oven rack in middle of oven and preheat to 3500F.
- Place roast in pan that can be covered with lid or foil.
- Add the water and juice to pan and cover. Braise for approximately 2 ½ hours and uncover pan and braise for an additional ½ hour to crisp up.
- If the roast does not shred easily, it is not done. Put back in the oven for an additional ½ hour.
- Sauce: Mix pan juices, ½ cup chopped cilantro, salt and pepper to taste, and reduce by ¼ in pan over medium heat.
- Serve with rosemary roasted potatoes. Pour sauce over everything and enjoy!!
- P.S. If you add rosemary and replace the red pepper flakes with green chilies you move toward Serbian/Croatian style.