Slow-Roasted Pork Shoulder with Green Vegetable Succotash and Basmati Rice Pilaf

Categories: Meals

Ingredients

• Pork Shoulder:
• 2 large onions, sliced
• 4 medium carrots, coarsely chopped
• 6 celery stalks, coarsely chopped
• 1 quart chicken stock
• 3 tbsp. granulated garlic
• 2 tbsp. onion powder
• 2 tbsp. paprika
• 2 tbsp. Italian seasoning
• 2 tbsp. kosher salt
• 1 tbsp. black pepper
• 6 lb. boneless pork shoulder, trimmed of excess fat, cut into 4 equal pieces
• 1/4 cup olive oil
• Basmati Rice Pilaf:
• 2 1/2 cups chicken stock
• 3 cups basmati rice
• 1 tbsp. olive oil
• 1/4 cup finely diced onion
• 1 tsp kosher salt
• 2 bay leaves
• 1/4 cup chopped cilantro
• Succotash:
• 1 tbsp. plus 1 tsp kosher salt
• 1 cup shelled and hulled fresh or frozen fava beans
• 2 cups shelled fresh or frozen edamame beans
• 2 cups fresh or frozen peas
• 1 cup diced green beans
• 1 cup diced asparagus
• 2 tbsp. olive oil
• 1/2 red bell pepper, seeded and diced
• 1 large shallot, mined
• 4 garlic cloves, minced
• Black pepper
• 2 tbsp. unsalted butter

Directions

1. Preheat the oven to 425.

2. Place the onions, carrots, and celery in the bottom of a large roasting pan and pour in the chicken stock.

3. In a small bowl, combine the garlic, onion powder, paprika, Italian seasoning, salt and pepper to make a dry rub. Rub the pork all over with the olive oil, then season all over with the dry rub. Place the pork on top of the vegetables in the pan and roast for 30 minutes.

4. Reduce the heat to 325 and roast, adding water to the bottom of the pan if it becomes dry, until the pork is very tender when pierced with a fork, 4 to 5 hours. Let stand until cool enough to handle, about 30 minutes.

5. Toward the end of roasting, prepare the rice pilaf. In a large saucepan, bring the stock and 2 1/2 cups water to a simmer over medium heat.

6. Meanwhile, place the rice in a mesh strainer and rinse under cold running water until the water runs clear. Drain well.

7. Place the olive oil, onion and salt in a medium saucepan and cook over medium heat until the onion is just translucent, 4-5 minutes. Add the rice and bay leaves and mix well to combine and coat evenly. Add the warm stock and water and bring to a boil. Boil, uncovered, until most of the liquid has evaporated, about 10 minutes. Reduce the heat to a simmer, cover, and cook for 15 minutes, or until the liquid has been completely absorbed. Let the pan sit off the heat, still covered, for 7-8 minutes. When ready to serve, discard the bay leaves, fluff the rice with a fork, and fold in the cilantro.

8. While the pork is resting, prepare the succotash. In a medium saucepan, bring 4-5 inches of water and 1 tbsp. of the salt to a boil over medium-high heat. Have ready a large bowl of ice water. Add the fava beans, edamame, peas, green beans, and asparagus to the boiling water and boil for 2 minutes. Drain and immediately plunge into the ice water. Drain and let stand to dry.

9. Set a large saute pan over medium-high heat and add the olive oil. When it is hot, add the bell pepper and shallot. Saute until the shallot is translucent, 3-4 minutes. Add the blanched vegetables, garlic, remaining 1 tsp salt, and the black pepper and saute until heated through, 5-6 minutes. Add the butter and toss until the butter has melted. Remove the pan from the heat.

10. . To serve, pull two pieces of the pork into bite-size pieces and transfer to a serving platter. Spoon the juices from the pan over the top. Serve with the pilaf and succotash.

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