Caucasus-Style Braised Pork Shoulder

Ingredients for Caucasus-Style Braised Pork Shoulder

• 4 large garlic cloves

• 3 teaspoons kosher salt

• 2 teaspoons coriander seeds

• 1 teaspoon fenugreek seeds

• 3/4 teaspoons dried hot red-pepper flakes

• 60ml di olio d'oliva

• 1 (5-pound) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded

• 1 large red onion, chopped

• 2 cups water

• 1/2 cup chopped fresh coriander

• 1 tablespoon red-wine vinegar

• an electric coffee/spice grinder

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 177°C.

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 177°C.

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 coriander, vinegar, and table salt and pepper to taste into pan juices and serve with pork.

Avvertenza

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