Ingredients
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2
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2
-
-
1 1/2
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1/2
-
4
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1/4
-
-
-
-
-
-
-
-
Directions
Forever Roasted Pork, A Michael Chiarello recipe Made this up yesterday because I was craving delicious, fall-apart tender pork and this really fit the bill This is Recipe #107646, which you need for this recipe and is easy to make and good for so many other dishes! This delicious roast requires long, slow cooking I say it was worth the wait!, This turned out very tasty, although it was my first attempt at roasting such a large piece of meat (4 lb) I roasted the meat in my convection oven, on a rack over a shallow pan, at the temperature given I thought the meat might cook more quickly in the convection oven, so when it started smelling done after 3 1/2 hours, I tried to take a piece with a fork, and it came loose! So, I removed it from the oven then, only to find that, although it was cooked through, it was not all cooked enough to shred I decided to save the portions for later, and I’m sure they will be enjoyed I also was wondering if I should have covered the meat Thank you very much for posting this recipe It was an experience
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Steps
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1
Done
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Heat the Olive Oil in a Large Saute Pan Over Medium Heat Until Hot; Add the Onions and a Pinch of Salt and Pepper; Reduce the Heat to Medium-Low and Cook For About 1 Minute; Add the Sage and Cook Until the Onions Cease Throwing Off Water, About 3 Minutes; Add the Water, Cover, and Cook Until the Onions Are Very Tender, About 10 Minutes; Uncover and Saute Until the Onions Are Very Soft and the Pan Is Dry Again, About 2 Minutes; Season Well With Salt and Pepper. |
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2
Done
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Preheat the Oven to 275 Degrees Fahrenheit; Peel Back the Pork Skin and Spread the Onions Directly on the Fat Layer; Fold the Skin Back Over the Onions and Tie Closed With Kitchen String (i Didn't Do This - Just Patted Everything Into Place); Season Well All Over With the Fennel Spice. |
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3
Done
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Arrange the Meat on a Rack in a Roasting Pan and Cook Until the Meat Is Very Tender, 6 to 8 Hours; It Is Ready When It Pulls Away Easily If Picked at With a Pair of Tongs; It Is Often Easiest to Cook the Meat Overnight, or Put It in the Oven in the Morning and Let It Cook All Day; It Does not Need to Be Attended. |
