SLOW ROASTED GLAZED PORK SHOULDER
Steps:
- Crush fennel seeds and peppercorns and transfer to a small bowl. Add 1/4 c. salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight. Preheat oven to 325 degrees. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 c. boiling water to roasting pan; cover pan tightly with foil. Transfer pan to oven and roast until meat is very tender and falling off the bone, about 5 1/2 hours. (Instant read thermometer reads 195 degrees without touching bone.) Remove from oven, discard foil. Increase heat to 500 degrees. Stir 1/4 c. vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce; about 12 minutes. Transfer pork to a rimmed baking sheet and set aside. In a small saucepan bring pan juices to a boil and cook, spooning off the fat from the surface, until a thick syrupy glaze forms, about 10 minutes. There will be about 1 1/2 c. glaze and 1 c. fat. Season glaze with salt and pepper. To serve, pour glaze over pork.
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