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Forever Roasted Pork

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Ingredients

Adjust Servings:
2 medium onions, thinly sliced
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 1/2 teaspoons finely chopped fresh sage
1/2 cup water
4 lbs pork legs or 4 lbs pork shoulder, at room temperature
1/4 cup fennel, spice (fennel spice rub for turkey (michael chiarello))

Nutritional information

798.3
Calories
555 g
Calories From Fat
61.7 g
Total Fat
20.5 g
Saturated Fat
221.1 mg
Cholesterol
146.4 mg
Sodium
3.8 g
Carbs
0.8 g
Dietary Fiber
1.6 g
Sugars
53.3 g
Protein
275g
Serving Size

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Forever Roasted Pork

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    Cuisine:

    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.

    • 525 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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