I first saw this recipe made on Christopher Kimble’s Milk Street on TV. It was definitely different and I was curious. The flavor is unique, and I enjoyed it. I added more liquid. I also want to try it in the slow cooker.
3 pounds boneless pork shoulder, trimmed, cut into 2-inch chunks and patted dry
2 1/4 teaspoons salt
2 teaspoons black pepper
2 tablespoons olive oil
1 red onion, halved and sliced
1 cup dry white wine
2 tablespoons minced fresh rosemary, divided
1 bay leaf
1 teaspoon dried oregano
1 tablespoon fennel seeds
1/4 cup honey
1 cup water
1 tablespoon grated orange zest
1/2 cup orange juice
2 tablespoons cider vinegar
Heat the oven to 325F with a rack in the middle position. Make sure the top rack is remove, or positioned high enough for a covered Dutch oven to fit on the middle rack.
Season the pork with salt and pepper and toss. Add oil to a 4-5 quart Dutch oven over medium high. When the oil is hot, add half third the pork in an even layer and cook, undisturbed, until well browned, about 7 minutes. Using tongs, flip the pieces and cook, without stirring, until well browned on the second side, about 5 minutes. Transfer browned pork to a medium bowl and brown the remaining pork. Transfer pork to the bowl and reduce the heat to medium.
Add the onion and remaining 1/4 teaspoon salt to the pot. Stir to coat the onions in the oil and fat. Cover and cook, stirring occasionally until softened, about 3 minutes. Add the wine and scrape the bottom of the pan to deglaze. When most of the liquid has evaporated, about 5 minutes, add half the rosemary, the bay leaf, oregano, fennel seeds and 2 tablespoons of honey. Return the pork and any accumulated juices to the pot, add 1 cup water and stir to combine. Cover, transfer to the oven and cook until completely tender, 2 to 2 1/2 hours.
Remove the pot from the oven and uncover. Using tongs or a slotted spoon, transfer the pork to a large bowl. Tilt the pot to pool the cooking liquid to one side. Skim and discard as much fat as possible. Stir in the orange juice and remaining 2 tablespoons honey. Bring to a boil over high heat. Reduce to medium and cook, stirring often, until thickened, about 10 minutes.
Turn off the heat, stir in the orange zest, the remaining tablespoon of rosemary and the vinegar. Return the pork to the pot and stir to coat with the sauce. Taste and season, as needed.
This recipe was adapted from Alicia Sheveton who adapted it from Milk Street.
