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Pork Shoulder with Roasted Clams and Fresno Chiles


Satisfy hungry party guests with this recipe from chef Tom Colicchio.

  • Servings: 20

Source: The Martha Stewart Show, February 2010


  • 1/2 cup light-brown sugar
  • 1/2 cup coarse salt
  • 1 teaspoon cayenne pepper
  • 6 cloves garlic, thinly sliced
  • 3 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 (8-pound) boneless pork shoulder
  • 3 tablespoons olive oil, plus more for serving
  • 3 shallots, minced
  • 2 to 3 Fresno chiles, thinly sliced
  • 1 cup white wine
  • 5 dozen littleneck clams
  • 3 tablespoons chopped flat-leaf parsley


  1. In a medium bowl, mix together brown sugar, salt, cayenne pepper, 4 cloves garlic, thyme, and rosemary. Place pork in a roasting pan and rub sugar mixture all over pork. Cover and transfer to refrigerator; let marinate for 2 hours.

  2. Remove pork from refrigerator and let come to room temperature. Preheat oven to 400 degrees.

  3. Brush rub off of pork; transfer to oven and roast for 45 minutes. Decrease temperature to 250 degrees. Cook until meat is very tender and shreds easily, about 8 hours. Immediately shred meat with a fork and transfer to a large bowl.

  4. In a large saucepan, heat olive oil over medium-high heat. Add remaining 2 cloves garlic, shallots, and chiles; cook stirring, until fragrant and softened, about 3 minutes. Add clams and wine; cover and cook until clams open, 5 to 8 minutes.

  5. Pour clams over pork; drizzle with olive oil and sprinkle with parsley. Serve immediately.

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