Eosinophilic Esophagitis Friendly Slow-Roasted Pork Shoulder Porchetta-Style
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Learn more →Ingredients
8 servings
For the roast
- 1 bone-in pork shoulder (7–8 lb), skin-on if available
- 1 tsp kosher salt
For the herb paste
- 2 tbsp fennel seeds
- 1 tbsp black peppercorns
- 6 garlic cloves, minced
- ¼ cup fresh rosemary leaves, finely chopped
- ¼ cup fresh sage leaves, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp red pepper flakes
- 2 tsp kosher salt
- 3 tbsp olive oil
For roasting
- ½ cup dry white wine
- ½ cup chicken broth
For serving
- lemon wedges, for serving (optional)
- crusty bread or ciabatta rolls, for serving (optional)
Can be omittedciabatta rolls
Instructions
- 1
Toast the fennel seeds and black peppercorns in a small dry skillet over medium heat, stirring frequently, until fragrant and the fennel seeds are lightly golden, about 2–3 minutes. Transfer to a mortar and pestle or spice grinder and coarsely grind.
- 2
Combine the ground fennel and pepper with the minced garlic, rosemary, sage, thyme, lemon zest, red pepper flakes, 2 tsp kosher salt, and olive oil in a small bowl and stir into a thick paste.
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