Melt-in-Your-Mouth Pork Shoulder

Comfort Food, Cheap Eats, Rewarms Well, Heirloom Pork

This is an Italian-flavored version of pulled pork, and the slower you cook it, the more succulent and juicy the outcome. I prefer to cook it in a low (250°F) oven, but if your oven cannot reliably maintain that temperature, cook it at 300°F for 3 to 4 hours. The recipe, which has peasant roots, is sublime when made with pasture-raised heirloom pork.

SERVES: 6 to 8

INGREDIENTS:

• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped garlic
• 1 teaspoon ground fennel seeds
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper
• 1 5- to 6-pound boneless Boston butt (pork shoulder butt), preferably from Berkshire, Duroc, Tamworth, or other heirloom breed
• 1 tablespoon olive oil

GREEN OLIVE RELISH RECIPE:

INGREDIENTS:

• 2 anchovy fillets
• 1 small garlic clove, peeled
• ½ cup chopped fresh flat-leaf parsley
• ½ cup pitted green olives, such as picholine
• ¼ cup leafy celery tops
• 2 teaspoons finely grated lemon zest
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 2 teaspoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ⅓ cup good extra-virgin olive oil
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the oven to 450°F, with a rack in the lower third of the oven.

2.HERB MIX:

• Combine all the ingredients in a small bowl.
• Lay the roast fat side up on a work surface.
• Brush the oil all over the top and sides of the roast and rub the herb mix over the top and sides.
• If the roast is not tied, tie it with 4 or 5 loops of butcher’s twine.

3. ROASTING:

• Place the roast fat side up on a rack in a roasting pan.
• Roast for 20 minutes.
• Reduce the heat to 250°F and continue to roast for 4 hours more.
• Check the roast. It is done when a fork can be inserted into the meat with little or no resistance and the meat is just shy of falling apart (the internal temperature will register 185°F to 190°F on an instant-read thermometer).
• If not done, continue roasting, checking the temperature every 30 minutes or so; this may take 6 to 8 hours total.
• Remove from the oven, cover loosely with aluminum foil, and let rest for 15 to 20 minutes.

4. GREEN OLIVE RELISH:

• With the motor running, drop the anchovies and garlic through the feed tube of a food processor.
• Stop and scrape down the sides of the bowl and add the remaining ingredients except the oil, salt, and pepper.
• Pulse to chop everything quite fine.
• With the motor running, pour in the oil, then scrape into a small serving bowl and season to taste with salt and pepper.

5. SERVING:

• Remove the twine from the roast.
• Cut the pork into chunks or pull into shreds and serve with the Green Olive Relish on the side.

LEFTOVERS:

• Shred leftover meat and warm briefly in a microwave.
• Toast French rolls.
• Combine the meat with some Green Olive Relish and a little mayonnaise and pile onto the rolls.
• Combine 2 cups shredded or diced meat with 1 to 2 cups Gary’s Heirloom Tomato Sauce.
• Heat for 5 to 10 minutes, then toss with cooked fresh linguine or tagliatelle. Serve with freshly grated Parmigiano-Reggiano.
• Combine 1 cup shredded meat with 4 beaten eggs. Scramble, leaving the eggs moist. Sprinkle with shredded fontina cheese and serve on thick-cut toasted Italian or French bread, garnished with Green Olive Relish.
• Use as a filling for cannelloni or ravioli.
• Use as a filling for pierog.