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.