Slow-Cooked Orange-Chili Pork Shoulder

Name: Slow-Cooked Orange-Chili Pork Shoulder
Yield: serves 6
Ingredients: 3 tablespoons chili powder; 1 tablespoon plus 1 1/2 teaspoons kosher salt; 1 tablespoon freshly ground black pepper; 3 pounds boneless pork butt or shoulder roast; 3 tablespoons extra-virgin olive oil; 2 medium yellow onions, diced; 12 garlic cloves, chopped; 1 cup dry white wine; 1/2 cup red wine vinegar; 1 cup pitted green olives, roughly chopped; 1 tablespoon fennel seeds; 1 tablespoon grated orange zest; 1 cup freshly squeezed orange juice (2 oranges); 3 tablespoons orange marmalade; 3 to 4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth

December 22, 2011

MAKE THIS RICH DISH ON A WINTER’S NIGHT, and for six hours your house will be filled with the wonderful aroma of slow-cooked pork. The longer and slower you cook it, the better it is. The pork has several layers of flavor, including deep orange from the fresh orange juice and marmalade, a kick from the chili powder, and a vinegar tang from the olives. Serve the pork as a pulled-pork sandwich, spooned over Parsnip-Herb Biscuits (page 247), over pasta, or with steamed potatoes.

Cooks' Note

If you desire a thicker sauce, remove the pork from the liquid, set it aside, and cover it until ready to serve. Ladle about 1/4 cup of the cooking liquid into a bowl, being careful to remove only the liquid. Add 1 1/2 tablespoons all-purpose flour and whisk to combine. Pour the liquid back into the pan, whisking to combine. Increase the heat to bring the sauce to a boil. Boil the sauce until it thickens to a gravylike consistency, stirring frequently, about 5 minutes.

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