IE 11 is not supported. For an optimal experience visit our site on another browser.

Peposo (Peppery pork stew)

Servings:
Serves 8 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/4 cup whole black peppercorns
  • 1 cup bone-in pork shoulder (6 to 7 pounds)
  • 20 cup garlic cloves, halved
  • 6 cup rosemary sprigs
  • 2 cup bottles (750 ml each) full-bodied red wine, such as chianti
  • 3 tablespoon extra-virgin olive oil
  • 1 loaf crusty bread, sliced, for serving

Preparation

Baking Directions:

1.

Coarsely grind peppercorns with a large mortar and pestle, or with the bottom of a heavy skillet.

Make twenty slits, each ½ inch deep and ½ inch wide, over pork’s surface using a sharp paring knife, and insert a garlic half into each.

Pat both sides of pork with ground peppercorns, and place, fat side up, in a large bowl.

Add remaining garlic, the rosemary, and red wine.

Cover, and refrigerate overnight (up to 1 day).

2.

Preheat oven to 300 degrees F.

Remove pork from marinade, reserving marinade.

Pat pork shoulder dry with paper towels, and season with 4 teaspoons salt.

Heat oil in a large Dutch oven over medium-high heat until hot but not smoking.

Sear pork, fat side down, until golden brown.

Flip pork, add reserved marinade, and bring to a simmer.

Transfer to oven, and cook until meat is tender and falling off the bone, about 5 hours.

3.

Remove pork from Dutch oven, and pull apart meat; discard bone.

Skim fat from surface of broth, and season with salt.

Serve pork with some broth and crusty bread.

Recipe Tags