TFF -- Slow-Roasted Pork Shoulder

Marination a.k.a. marinating: Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. Food is marinated in a marinade. Probably from Italian marinato, past participle of marinare to marinate.


I love to open my frig and see our dinner marinating in wonderful mixtures of olive oil, wine and herbs. I'm not sure if it the fact that I planned the recipe or that I know how good it's going to taste but whenever I marinate anything, whether it be meat, poultry, seafood or vegetables, it makes the meal just that much more special.

This week for Tyler Florence Fridays I made Slow-Roasted Pork Shoulder. Being I was so busy with spring planting this recipe just fit perfectly into my schedule and it was a snap to make.

I followed the recipe exactly except I added a 1/4 c. fresh tarragon and cut down the salt to 3 tsp. OH MY...did the Pork Shoulder smell good when it was roasting. After the pork had cooled I shredded it and added about 1/2 c. of my Strawberry BBQ Sauce. I served the BBQ Pork on a homemade Anadama Bread Bun with sides of potato salad and fresh green beans. It was a delicious dinner!!







Slow-Roasted Pork Shoulder
Recipe adapted from Tyler Florence

1 4-pound boneless Pork Shoulder
2 tablespoons fennel seeds
4 garlic cloves, peeled
1/4 cup chopped fresh rosemary leaves
1/4 cup chopped fresh sage leaves
4 tablespoons kosher salt (I only used 3 tsp salt)
1 tablespoon fresh ground black pepper
1/4 cup extra-virgin olive oil

For the rub, toast the fennel seeds in a small saute pan over medium heat until fragrant. In a food processor combine the toasted fennel seeds, garlic, rosemary, sage, salt, and pepper. Pulse to combine. With the motor running, gradually pour the oil through the feed tube to form a paste. Rub the herb paste on the pork. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Preheat the oven to 325. Allow the meat to stand at room temperature for 30 minutes. Loosely cover pork with aluminum foil; roast about 3 hours, until juices fun clear (160 F). Let the meat stand for about 15 minutes before slicing.


Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.








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