Pork Shoulder with Cherry Tomatoes

INGREDIENTS:

1 tablespoon plus 1 teaspoon coriander seeds
2 teaspoons fennel seeds
2 teaspoons whole black peppercorns
1/2 star anise pod
4 garlic cloves, crushed, plus 1 teaspoon finely chopped garlic
1 tablespoon kosher salt
1/4 cup extra-virgin olive oil
One 5-pound boneless pork shoulder roast
2 cups dry red wine
2 pints cherry tomatoes or small late-season tomatoes, halved
1 teaspoon finely chopped lemon zest
1 tablespoon plus 1 teaspoon chopped flat-leaf parsley
Fresh Shell Bean Stew

HOW TO MAKE THIS RECIPE:

1.In a spice grinder, grind the coriander, fennel, peppercorns and star anise to a fine powder. Transfer the spices to a bowl and stir in the crushed garlic, salt and 2 tablespoons of the olive oil. Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight. Unwrap the pork and let it return to room temperature before proceeding.

2.Preheat the oven to 300°. Set the pork shoulder on a rack in a medium roasting pan. Pour the wine into the pan and roast the meat for about 4 hours, until an instant-read thermometer inserted in the center registers 180°. Transfer the pork to a carving board, cover loosely with foil and let rest for about 15 minutes.

3.While the pork roasts, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil and spread them out on a rimmed baking sheet. Roast for about 1 hour, or until softened.

4.In a small bowl, stir the chopped garlic with the lemon zest and parsley. Thinly slice the pork and sprinkle with the parsley mixture. Serve with the roasted cherry tomatoes and Fresh Shell Bean Stew.

SUGGESTED PAIRING:
Hoffman's ebullient pork roast demands a robust wine that can complement spices like coriander, star anise, garlic, and peppercorns. Try a bold Syrah or Zinfandel from Sonoma County.

Smoked Pork Shoulder

What You'll Need:

1 boneless smoked pork shoulder or Boston butt, about 2 1/2 to 3 1/2 pounds
4 black peppercorns
2 whole cloves
1 medium bay leaf
1/2 cup apricot preserves or pineapple preserves

How to Make It:

1.Place the pork shoulder in a large Dutch oven or 6-quart stockpot; cover with water.

2.Add peppercorns, cloves, and bay leaf to the pork and bring to a boil over high heat. Reduce heat and simmer for about 2 hours, or until the smoked pork is very tender. Remove from heat; let the meat cool.

3.Heat the oven to 375 F.

4.Line a roasting pan or 9-by-13-by-2-inch baking pan with foil.

5.Warm the apricot preserves in a saucepan over low heat or in the microwave just until softened.

6.Place the cooled pork in the prepared roasting pan and brush it with the apricot preserves.

7.Bake at in the preheated oven for 30 to 40 minutes.

8.Serve the smoked pork with mashed potatoes or scalloped potatoes a corn casserole or steamed vegetables.

NOTE-Tender, juicy smoked pork shoulder is wonderful with a simple glaze made with apricot preserves. The roast is first boiled with seasonings, then it's glazed and baked. Serve with potatoes or sweet potatoes along with your favorite vegetables.

Smoked pork shoulder (or Boston Butt) is also known as a "picnic ham." A real ham comes from the hind leg and thigh of the animal. A picnic ham comes from the shoulder.

The pork can be used for sandwiches as well. Serve it sliced or shredded on buns with mustard barbecue sauce or plain yellow mustard.

Use leftovers in biscuits for breakfast or use diced leftover pork in beans, greens, or a casserole. The meaty bones make a fabulous soup stock.