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MarilynFL

Slow-roasted Pork with Apple Fennel Jus (from The Kitchen in Boulder, CO)

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Joined: Dec 12, 2005

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Posted to Thread #1242 at 12:00 pm on Mar 24, 2006

Chef Hugo Matheson
RSVP, Bon Appetit, April 2006

Time:
10 minutes prep
3 hours roasting
30 minutes to reduce jus
5 days of eating fat and happy.

8-10 Servings

2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon salt
1 tablespoon whole black peppercorns
6 cloves garlic, coarsely chopped
3 tablespoons olive oil

1 6 & ½ pound boneless pork butt (shoulder) roast

1 750 ml bottle dry white wine
3 Fuji apples (about 1 ¾ pound) peeled and chopped
2 cups coarsely chopped fennel TOPS and FRONDS, (reserve bulb for other use)
1 large onion, chopped

Preheat oven to 350 F.

Finely grind first four ingredients.
Mash garlic with this, then add oil to make paste. Rub over entire roast.

Boil wine for 3 minutes.

Mix chopped apples, onions, and fennel together, then spread in large roasting pan. Pour boiled wine over top, then place huge, honkin’ chunk-o-meat on top. Cover pan tightly with aluminum foil and roast for 3 hours.

Watch for steam when removing foil. Place meat on platter and tent to keep warm.
Strain the juice and press on solids to extract all that yummy flavor. Boil to reduce to 3 cups…about 25 minutes.

Marilyn’s Note: Boston Butt was on sale for $1.79, so I bought it, bone and all. It was 5.5 pounds and we had no issues with the smaller size overcooking. I sometimes experience a problem with this cut of meat having “tough” spots, but this one was perfect, through and through.

Used the coffee grinder for the first four ingredients, then moved it to my mini-food processor to pulse the garlic and add the oil. They say to whisk it in. Okay.

Used 3 organic apples...I think they were Gala.
One fennel bulb will supply all the fronds you need and opted for one huge Spanish sweet onion.

I think I used a white burgundy. Have no clue...grabbed a non-red bottle out of the pantry that wasn't a Reisling or Zinfandel.

You'll need a roasting pan with high sides to fit in all the flavoring items. They cook down eventually. I didn't baste once, although I did swoon at the smell about 2 hours into the roast.

Used a chinois to extract all the yummy flavor.

Hubby removed the excess fat after the first serving; I don’t think there was even 4 oz. This was a fortunate cut of meat because I've had butts that were all fat...and I mean other than mine.

Also skimmed off the fat drippings before reducing the mixture. Not sure about impact to taste, but that's how we prefer it.

Served with roasted potatoes and green beans.

This one’s a keeper in our house.


Jesus saves. Buddha recycles.


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