Slow Roasted Pork Shoulder

This recipe comes from The Kitchen I first ate it there many years ago and it is one of my favorite recipes to make at home in my huge Le Creuset roasting pan. You can make it ahead and shred it for pulled pork or serve it hot out of the oven with a salsa verde or the strained juices that it cooked in. It cooks all day at 250 degrees however I have made smaller shoulders and they are done in less time. It is the perfect dish to make on a snowy day as it perfumes your house with wonderful aromas!

1 5-6lb Pork Shoulder
2 tbsp coriander seeds,
1 tbsp fennel seeds
3 cloves garlic
1 tbsp each salt and pepper
extra virgin olive oil
3 apples, quartered
3 branches fennel tops
1 cup onions, chopped
3 cups dry white wine
Preheat oven to 250 degrees.
If pork shoulder has skin, score it in a criss cross pattern. Grind spices together and moisten with olive oil. Rub on pork. Cover bottom of a deep lidded roasting pan with apples, fennel and onions. Pour wine over fruit and place pork on top. Roast covered 10 hours or overnight. Strain liquid and reduce.
Serve with salsa verde.

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