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This Thanksgiving, Roast Pork—Not Turkey

From the Fatted Calf’s Taylor Boetticher and Toponia Miller’s new cookbook In the Charcuterie.

Did you forget to order your free-range, naturally raised, vegetarian (non-GMO) fed, antibiotic and hormone-free heritage turkey? Did you forget to order it on purpose?

This recipe for Pork Shoulder Pot Roast from the Fatted Calf’s Taylor Boetticher and Toponia Miller’s new cookbook In the Charcuterie (released this fall) will look just as good on your holiday table–or any day of the year.

Speaking of holidays, we asked Boetticher what dish he’d bring to a holiday office party and he said “A croc of duck liver mousse. It’s one of those things that not everyone is into but the people who are are really into it and it also goes really well with copious amounts of booze, which is what usually happens with holiday office parties.” It also happens to be one of the simpler recipes that he recommends the at-home charcuterie novice begin with, “[it is] smaller and will give you a good feel for how long things take and what they should feel like, also less chance for something to go wrong.”

We’re pretty sure this pot roast will go really well with copious amounts of booze too.

Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts
Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the standard for this stuffing, but it is equally good made with spinach, mustard, kale, or other seasonal greens.
Serves 8 to 10

1 whole boneless, skinless pork Boston butt, about 8 pounds (3.6 kg)
Fine sea salt and freshly ground pepper
3 bunches Swiss chard or other leafy greens, stemmed
10 cloves garlic, sliced paper-thin
3/4 cup (85 g) chopped toasted walnuts
11/2 cups (360 ml) pork, chicken, or duck broth
11/2 cups (360 ml) cups dry red wine

One day in advance of cooking, season and ready the roast for stuffing. First, make the pocket for the stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book. Season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.

Remove the roast from the refrigerator and allow it to temper for 2 hours. Preheat the oven to 350°F (180°C).

Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.

Open the pork shoulder like a book, with the intact edge on your left. Arrange the chard in the center of the roast in a neat layer, leaving a 1-inch (2.5 cm) border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher’s twine in three places, spacing the loops evenly and reinforcing the book shape.

Outfit a large braiser with a rack. Place the pork shoulder, fatty side facing up, on the rack. (If you don’t have a rack that fits your pot, halve a few leeks lengthwise, place them on the bottom of the pot, and put the roast on the leeks; they will support the roast nicely during cooking.)

Transfer the pot to the oven and roast for about 45 minutes. Remove the pot from the oven and carefully pour off the rendered fat. Reserve these pan drippings for another use. Add the broth and wine to the pot and return it to the oven. Turn down the oven temperature to 300°F (150°C) and continue to cook, basting the roast every 30 minutes, for about 21/2 hours. The roast is ready when it is a rich golden brown, fork-tender, and a bit wobbly.

Transfer the roast to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.

Reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.

 

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