Fennel-Rubbed Pork Shoulder with Creamy White Beans and Herb Oil
Of all the things I can cook, there is truly nothing I enjoy more than slow-roasting a pork shoulder. I mean that. I do it often during the fall and winter months, usually on a Saturday or Sunday when I can stay home all day and read and write while it cooks. It also makes the house smell very good. My other favorite thing to make on days such as these is a pot of beans. Both take patience, but little else in terms of handson time, and the payoff is immeasurable. Let’s be honest, there isn’t anything better than fancy pork and beans. Everything but the herb oil can be made a day or two in advance (making it ideal for entertaining). In fact, making it ahead would be beneficial as, with any slow roast or braise, the flavors intensify and taste even better after hanging out for awhile. If you do make it ahead, just be sure to skim off the solidified fat before gently reheating. I hope you enjoy one of my most favorite meals.
INGREDIENTS
FOR THE PORK SHOULDER
1 tablespoon fennel seeds
½ teaspoon red pepper flakes
1 skin-on, boneless pork shoulder (3 to 4 pounds/1.4 to 1.8 kg)
3 to 4 teaspoons kosher salt (1 teaspoon per pound of meat)
Freshly ground black pepper
¼ cup (59 ml) chicken stock, vegetable stock, or water
Flaky salt, for serving
A Pot of Beans, made with white beans such as gigante or Royal Corona (page 118)
FOR THE HERB OIL:
½ cup (20 g) loosely packed fresh basil leaves (torn if large)
½ cup (20 g) roughly chopped, loosely packed fresh
cilantro (both leaves and tender stems)
½ cup (25 g) roughly chopped fresh chives
½ cup (120 ml) olive oil
Generous squeeze of lemon juice
Kosher salt
METHOD
Pound the fennel seeds into a coarse powder with a mortar and pestle, or alternatively, finely chop the fennel and toss it in a bowl with the red pepper flakes. Season the pork with the salt and a generous amount of black pepper and the fennel and red pepper mixture, pressing it into the meat. If you can do this the day before and refrigerate the pork uncovered overnight, even better; regardless, allow the pork to come to room temperature before roasting, about 1 hour.
Preheat the oven to 325°F (165°C). Place the pork in a Dutch oven, fat side up. Pour your liquid of choice around the meat to keep the bottom from scorching. Cover the pot and roast until the meat is very tender and easily falls apart, 3 to 4 hours, checking on occasion to make sure the bottom isn’t drying out and adding a bit of liquid if needed.
Meanwhile, make the herb oil: In a food processor, combine the basil, cilantro, and chives and pulse together until finely chopped. Add the olive oil and pulse again until the mixture is silky and emulsified. Transfer to a small bowl, stir in the lemon juice and kosher salt to taste, and set aside. Right before serving, turn the oven to broil. Uncover the pork and cook until the fat on top is golden and crispy, 2 to 3 minutes, watching to make sure it doesn’t scorch. Remove from the oven and slice or gently pull the meat apart into large pieces.
Arrange some of the beans on a platter, add pieces of the pork on top, and drizzle with some of the juice that has accumulated in the bottom of the pot. Swirl about a third of the herb oil over the top the pork and beans and season with flaky salt. Pass the remaining oil at the table so your friends can spoon more over their own portion.
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