PORK SHOULDER WITH ROASTED CLAMS AND FRESNO CHILES

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Pork Shoulder with Roasted Clams and Fresno Chiles image

Satisfy hungry party guests with this recipe from chef Tom Colicchio.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 13

1/2 cup light-brown sugar
1/2 cup coarse salt
1 teaspoon cayenne pepper
6 cloves garlic, thinly sliced
3 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary
1 (8-pound) boneless pork shoulder
3 tablespoons olive oil, plus more for serving
3 shallots, minced
2 to 3 Fresno chiles, thinly sliced
1 cup white wine
5 dozen littleneck clams
3 tablespoons chopped flat-leaf parsley

Steps:

  • In a medium bowl, mix together brown sugar, salt, cayenne pepper, 4 cloves garlic, thyme, and rosemary. Place pork in a roasting pan and rub sugar mixture all over pork. Cover and transfer to refrigerator; let marinate for 2 hours.
  • Remove pork from refrigerator and let come to room temperature. Preheat oven to 400 degrees.
  • Brush rub off of pork; transfer to oven and roast for 45 minutes. Decrease temperature to 250 degrees. Cook until meat is very tender and shreds easily, about 8 hours. Immediately shred meat with a fork and transfer to a large bowl.
  • In a large saucepan, heat olive oil over medium-high heat. Add remaining 2 cloves garlic, shallots, and chiles; cook stirring, until fragrant and softened, about 3 minutes. Add clams and wine; cover and cook until clams open, 5 to 8 minutes.
  • Pour clams over pork; drizzle with olive oil and sprinkle with parsley. Serve immediately.

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