Caucasus-Style Braised Pork Shoulder

Name: Caucasus-Style Braised Pork Shoulder
Yield: 4 servings
Ingredients: 1 4 large garlic cloves; 1 3 teaspoons kosher salt; 1 2 teaspoons coriander seeds; 1 1 teaspoon fenugreek seeds; 1 3/4 teaspoon dried hot red-pepper flakes; 1 4 tablespoons olive oil; 1 1 (5-pound) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded; 1 1 large red onion, chopped; 1 2 cups water; 1 1/2 cup chopped fresh cilantro; 1 1 tablespoon red-wine vinegar; 1 an electric coffee/spice grinder

From the kitchen of Carly

A five-pound pork shoulder gets deep flavor from a spiced garlic paste studded with coriander, fenugreek, and red pepper. Long marination lets the aromatics penetrate, then braising transforms the meat into tender, complex comfort food finished with fresh cilantro.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 large garlic cloves
13 teaspoons kosher salt
12 teaspoons coriander seeds
11 teaspoon fenugreek seeds
13/4 teaspoon dried hot red-pepper flakes
14 tablespoons olive oil
11 (5-pound) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded
11 large red onion, chopped
12 cups water
11/2 cup chopped fresh cilantro
11 tablespoon red-wine vinegar
1an electric coffee/spice grinder

Instructions

Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
Bring meat to room temperature, about 1 hour.
Put oven rack in lower third of oven and preheat oven to 350°F.
Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
Put oven rack in lower third of oven and preheat oven to 350°F.
Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.